Description

A classic slow-cooked French dip sandwich made with tender, juicy beef and served on a toasted hoagie roll with melty provolone cheese. Perfect for an easy dinner or game day meal!

Ingredients

Units Scale

3 lbs chuck roast
1 onion, thinly sliced
3 cups beef broth
1/4 cup soy sauce
2 tbsp Worcestershire sauce
1 tbsp balsamic vinegar (optional)
4 cloves garlic, minced
1 tsp dried thyme
1 tsp dried oregano
1 tsp black pepper
1 bay leaf
4–6 hoagie rolls
4–6 slices provolone cheese

2 tbsp butter, for toasting rolls

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Instructions

Prepare the beef – Place the chuck roast in the slow cooker.
Make the broth – Add sliced onion, beef broth, soy sauce, Worcestershire sauce, balsamic vinegar (if using), garlic, thyme, oregano, black pepper, and the bay leaf.
Slow cook – Cover and cook on low for 8 hours or high for 4-5 hours, until the beef is fork-tender.
Shred the beef – Remove the roast and shred it with two forks. Discard the bay leaf. Return the shredded beef to the slow cooker to soak up the juices.
Toast the rolls – Spread butter on hoagie rolls and toast them in a skillet over medium heat until golden brown.
Assemble the sandwiches – Pile shredded beef onto the toasted rolls, top with provolone cheese, and let it melt.

Serve with au jus – Strain the cooking liquid and serve it in small bowls for dipping.

Notes

You can add sliced mushrooms or green bell peppers for extra flavor.
Swap provolone for Swiss or mozzarella if preferred.

For a thicker au jus, mix 1 tsp cornstarch with 1 tbsp water and stir it into the broth before serving.