Crockpot French Dip Sandwiches
Serves 2
17 mins prep
0 mins total
Cozy, saucy, and crazy easy: this crockpot French dip uses chuck roast, onions, beef broth, Worcestershire, and a spoon of Better Than Bouillon for rich, beefy au jus. Serve it the classic way on buttered brioche with provolone—or my lighter twist over French fries with sautéed peppers, onions, and mushrooms.
0 servings
Beef + Au Jus:
Sandwich Fixings:
“Lighter Fry Bowl” Fixings:
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Load the crockpot: Scatter sliced onion on the bottom of the slow cooker. Place chuck roast on top.
Make the braising liquid: In a bowl, whisk broth, Worcestershire, soy, Better Than Bouillon, garlic powder, onion powder, thyme, salt, and pepper. Pour over the roast.
Cook: Cover and cook LOW 6–8 hours (best texture) or HIGH 4–5 hours, until the beef is fork-tender.
Shred + skim: Transfer beef to a board; shred with two forks, discarding large fat. Skim any fat from the au jus; keep onions in the juices. Return shredded beef to the cooker to stay warm.
Sandwich option: Butter and toast buns. Pile on beef, top with provolone, and broil 1–2 minutes until melty. Serve with warm au jus for dipping.
Lighter fry-bowl option: Bake fries per package. Heat a large skillet with olive oil; sauté peppers, mushrooms, and onion with a pinch of salt/pepper until tender-crisp, 5–7 minutes. Build bowls: fries → sautéed veg → a big scoop of beef + spoonful of au jus.