The classic French Dip Sandwich recipe just got easier and tastier! The beef chuck roast is cooked in the crockpot for several hours making it extra tender and juicy. Use the au juice the meat is cooked in for dipping too! Fast, easy, and all hands off.
1 tablespoonoilolive oil, vegetable oil, or canola oil work well
8-12 hoagie bunsif you place A LOT of meat in each bun you'll easily get 6 sandwiches. We got 10-12
Provolone cheese
1/3cupreduced sodium soy sauce
1cupCoke
3 1/4cupsreduced sodium beef broth
1tablespoonbeef bouillonor 3 cubes crushed
1teaspoongarlic powder
1teaspoononion powder
1/2teaspoondried oregano
1/2teaspoonsalt
1/4teaspoon ground pepper
pinchthyme
1bay leaf
1/3cupdried minced onions
Instructions
In a large skillet set over medium high heat, heat the oil. Sear the roast on all sides until browned, about 2 minutes each side. Place the seared roast in the slow cooker.
Add the remaining ingredients to the crock pot: soy sauce, coke, beef broth, beef bouillon, garlic powder, onion powder, oregano, salt, pepper, thyme, bay leaf, and dried minced onions.
Cook on low for 4 hours.
Remove roast from slow cooker and place on a cutting board. Cut the roast into thin slices. Return the sliced meat to the slow cooker and cook on low for another 1-2 hours. (I cooked ours for 1.5 hours).
Remove bay leaf. Strain the fat from the broth. You'll use this broth for dipping.
Preheat the oven to 350°F. Line the hoagie rolls on a baking sheet. Place the buns in the oven for 5-6 minutes or until toasted. Then add meat to one side of the bun and then place 1-2 slices of provolone cheese atop the meat. Place the meat covered hoagies back in the oven until cheese is melted.
Remove from the oven. Serve with the reserved au juice.
Notes
Store any leftover meat in the au jus sauce in an airtight container in the fridge for 3-4 days. Reheat the meat in the au jus to retain moisture.To freeze the au jus, store in an airtight container, Ziplock bag, or pour into an ice cube tray, freeze, then transfer the cubes to a Ziplock bag. The au jus will keep in the freezer for 3-4 months.Nutritional information does not include the bread you choose to serve the meat on.Recipe Source: adapted from Carlsbad Craving