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- 2-3 pounds beef chuck roast - 1 large onion, sliced - 4 cloves garlic, minced - 4 cups beef broth - 2 tablespoons Worcestershire sauce - 1 teaspoon dried thyme - 1 teaspoon black pepper - 1 teaspoon salt These main ingredients are key to making the best French dip sandwiches. The beef chuck roast is the star. It becomes tender and flavorful after slow cooking. Onions and garlic add a nice depth of flavor. The beef broth is the base for your sauce. Worcestershire sauce gives it a savory kick. Thyme, salt, and pepper round out the taste. - Provolone cheese slices - Fresh parsley for garnish While the main ingredients shine, optional ingredients can take your sandwich to the next level. Provolone cheese melts beautifully on top of the beef. It adds creaminess and richness. Fresh parsley gives a pop of color and freshness. You can add it as a garnish for a nice touch. - Best types of rolls for French dip sandwiches - Tips for choosing hoagie rolls For French dip sandwiches, the right roll is important. Look for hoagie rolls that are soft but sturdy. They should hold up to the juicy beef and broth. A good roll is slightly chewy on the outside and soft on the inside. When choosing rolls, check for freshness. If you can, buy them from a local bakery. Fresh rolls taste better and add to the overall meal. You can also lightly toast the rolls for extra flavor. This makes them perfect for holding all that tasty beef and broth. {{ingredient_image_1}} - Season the beef chuck roast. Sprinkle salt and black pepper on all sides. This adds great flavor to the meat. - Optional searing process. Heat a tablespoon of oil in a skillet. Sear the beef for 4-5 minutes on each side until brown. This step boosts flavor, but you can skip it if you're short on time. - Layering aromatics in the crockpot. Place sliced onions and minced garlic on top of the beef in the crockpot. These will make the dish smell amazing as it cooks. - Mixing broth and cooking the beef. In a bowl, mix beef broth, Worcestershire sauce, thyme, and more salt and pepper. Pour this mix over the beef and onions. Cover the crockpot and set it to low heat. Cook for 8-10 hours or until the beef is fork-tender. - Shredding the beef. Once the cooking time is up, take the roast out. Use two forks to shred the beef. Mix it back into the broth and onions in the crockpot. - Heating and preparing the rolls. If you want, heat the hoagie rolls. For a tasty touch, add provolone cheese on the rolls. Broil them until bubbly and golden. - Assemble sandwiches. Use tongs to load the shredded beef onto the hoagie rolls. Spoon some broth and onions onto each sandwich for extra flavor. Serve with small bowls of broth for dipping. Enjoy every bite of your hearty French dip sandwich! To enhance the broth, I suggest adding more depth. You can use low-sodium beef broth for a cleaner taste. Also, a splash of soy sauce brings umami. For a touch of spice, consider adding a teaspoon of red pepper flakes. For seasoning adjustments, feel free to experiment. If you love herbs, add rosemary or oregano. Just remember to keep the thyme, as it pairs well with beef. Adjust salt and pepper to match your taste. Using pre-sliced onions and minced garlic makes this dish quicker. You can find these items in most grocery stores. They save time while still giving you that great flavor. You can use them directly in the crockpot without any extra chopping. For sides, I recommend crispy fries or a light salad. They balance well with the rich flavors of the sandwich. You can also serve potato chips for a crunchy option. Dipping sauces add fun. Try horseradish sauce for a kick or even BBQ sauce for sweetness. You can also serve extra broth in small bowls for dipping. This way, everyone can enjoy their sandwich just how they like it! Pro Tips Choose the Right Cut: For the best results, use a well-marbled chuck roast. The fat will melt during cooking, keeping the meat tender and flavorful. Time it Right: If you're short on time, consider cooking the beef on high for 4-5 hours instead of low for 8-10 hours. It will still turn out delicious! Enhance the Flavor: Experiment with additional herbs like rosemary or bay leaves in the broth for a more complex flavor profile. Keep it Warm: If serving a large group, keep the shredded beef warm in the crockpot on the 'keep warm' setting until ready to serve. {{image_2}} You can swap the beef chuck roast for other meats. Pork shoulder works well. It gives a nice flavor and tenderness. Chicken is another option. Use boneless thighs for juicy results. Both meats soak up the broth flavor nicely. Try it out and see what you like best! Adding herbs and spices can change the taste. Try fresh rosemary or oregano for a twist. You can also add a bit of red pepper flakes for heat. A splash of red wine in the broth adds depth. Mix and match to find your favorite flavor combo! Think outside the box when serving. Open-faced sandwiches are a fun twist. Just place the beef on a slice of bread, then pour on the broth. Sliders are a hit for parties. Use small rolls and fill them with beef. It's easy for guests to grab and enjoy! To keep your cooked beef and rolls fresh, store them separately. Use airtight containers. Place the shredded beef in one container with some broth to keep it moist. For the rolls, wrap them in plastic wrap or foil. This prevents them from getting hard. Try to eat the leftovers within three days for the best taste. When it's time to enjoy your French dip sandwiches again, you can reheat them easily. For the beef, use a microwave-safe bowl. Heat the beef for about one to two minutes. Stir it halfway to ensure even heating. If you prefer the oven, place the beef in a baking dish. Cover it with foil and heat at 350°F for about 10 minutes. For the rolls, you can microwave them for a quick warm-up, or toast them in the oven for a crispy finish. If you want to save some sandwiches for later, freezing works well. First, cool the shredded beef completely. Then, portion it into freezer bags. Remove as much air as you can before sealing. You can freeze the rolls too, but put them in a separate bag. When you are ready to eat, thaw the beef overnight in the fridge. Reheat it as mentioned above, then serve with the rolls. Enjoy your easy meal anytime! The best cut of beef for French dip sandwiches is beef chuck roast. This cut is juicy and flavorful. It becomes very tender when cooked slowly. Other good options include brisket and round roast. These cuts can also work well, but chuck roast is my top pick. Yes, you can make French dip sandwiches in advance. After cooking, let the beef cool. Store it in the fridge in an airtight container. You can keep it for up to three days. When ready to eat, reheat the beef on the stove or in the microwave. This makes meal prep easy and saves time. To make a vegetarian version, use jackfruit or mushrooms. Both options have great texture. For flavor, use vegetable broth instead of beef broth. Add spices like thyme and garlic to enhance taste. You can also include sautéed onions and peppers for extra depth. Serve on hoagie rolls just like the classic version. You learned the key ingredients for the best French dip sandwiches, plus tips and variations. We covered how to prepare, cook, and serve them. Don’t forget about storage and reheating methods to enjoy leftovers. French dip sandwiches can adapt to your taste, whether with beef, pork, or vegetarian options. With these tips, you can make a delicious meal. Enjoy every bite of your creation!

Savory Slow-Cooked French Dip Sandwiches

Delicious beef chuck roast slow-cooked with onions and garlic, served on hoagie rolls with optional provolone cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 2 pounds beef chuck roast
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 6 hoagie rolls
  • to taste Provolone cheese slices (optional)
  • for garnish Fresh parsley, chopped

Instructions
 

  • Season the chuck roast with salt and black pepper on all sides.
  • In a large skillet, heat a tablespoon of oil over medium-high heat. Sear the beef on all sides until browned (about 4-5 minutes per side), then transfer to the crockpot. Searing adds extra flavor but can be skipped if short on time.
  • In the crockpot, layer the sliced onions and minced garlic on top of the beef.
  • In a bowl, combine beef broth, Worcestershire sauce, thyme, and additional salt and pepper. Pour this mixture over the roast and onions in the crockpot.
  • Cover the crockpot and set it to low heat. Cook for 8-10 hours, or until the beef is tender and easily pulls apart with a fork.
  • Once cooked, remove the roast from the crockpot and shred it using two forks. Return the shredded beef to the crockpot, mixing it with the broth and onions.
  • While the beef is in the crockpot, you can heat the hoagie rolls if desired. Optionally, place slices of provolone cheese on the rolls and broil them in the oven until bubbling and golden.
  • Using tongs, load the shredded beef onto the hoagie rolls, spooning some of the broth and onions onto each sandwich.
  • Ladle some of the broth into small bowls as a dipping sauce for the sandwiches. Garnish with fresh parsley if desired.

Notes

Searing the beef is optional but adds extra flavor.
Keyword beef, French dip, sandwich, slow-cooked