Description
Rich, succulent Crockpot French Dip Sandwich delivers mouthwatering comfort with tender beef slow-cooked in savory au jus. Melted provolone and caramelized onions nestled between crusty rolls promise a hearty meal you’ll savor with every delicious bite.
Ingredients
Scale
Meat:
- 2 lbs beef chuck roast
- 1 lb beef brisket
Seasonings and Liquids:
- 2 tbsp olive oil
- 1 cup beef broth
- 1/2 cup red wine
- 2 tbsp worcestershire sauce
- 2 cloves garlic
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
Bread and Toppings:
- 4 hoagie rolls
- 2 large onions
- 4 slices provolone cheese
- 2 tbsp butter
- Optional: horseradish sauce
- Optional: mustard
Instructions
- Pat the beef chuck roast and brisket dry with paper towels, ensuring surface moisture is completely removed for optimal seasoning absorption.
- Crush garlic cloves and combine with olive oil, dried thyme, rosemary, salt, and black pepper to create a robust herb-infused rub.
- Massage the herb mixture thoroughly into the meat, coating every surface to enhance flavor penetration.
- Place seasoned meat into the crockpot, strategically positioning larger pieces for even cooking.
- Slice onions into thin rings and layer them around and between the meat pieces.
- Pour beef broth, red wine, and Worcestershire sauce directly over the meat, creating a rich, aromatic braising liquid.
- Cover and set crockpot to low heat, allowing meat to slow-cook for 8-10 hours until extremely tender and easily shredded.
- Once meat reaches 195-205°F internally, remove from crockpot and let rest for 15 minutes before gently shredding with two forks.
- Strain and reserve braising liquid for dipping sauce, skimming excess fat from the surface.
- Butter hoagie rolls and lightly toast until golden and crisp.
- Layer shredded meat generously onto toasted rolls, topped with caramelized onions and melted provolone cheese.
- Serve immediately with warm reserved braising liquid on the side for dipping.
- Optionally, offer horseradish sauce and mustard as complementary condiments.
Notes
- Choose chuck roast or brisket with good marbling to guarantee maximum tenderness and rich flavor when slow-cooked.
- Pat meat completely dry before seasoning to help herb rub adhere better and create delicious caramelized exterior during cooking.
- Slice onions uniformly thin to ensure even caramelization and consistent texture throughout the dish.
- Experiment with red wine varieties like cabernet or merlot to subtly enhance braising liquid’s depth and complexity.
- For gluten-free adaptation, use gluten-free hoagie rolls or serve meat over cauliflower rice for low-carb alternative.
- Consider trimming excess fat from meat before cooking to control final dish’s richness and prevent greasy texture.
- Allow meat to rest after cooking to help juices redistribute, ensuring maximum moisture and tenderness when shredding.
- Prep Time: 20 minutes
- Cook Time: 8-10 hours
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg