Crock Pot French Dip Sandwich
This Crock Pot French Dip Sandwich is the ultimate comfort food featuring slow-cooked beef shoulder roast, melting provolone cheese, and a flavorful broth.
Servings: 8 servings
Equipment
- Crock Pot
- Skillet
- Baking Sheet
Ingredients
Vegetables
- 1 medium yellow onion, diced
Broth and Sauces
- 2 cups low-sodium beef broth
- 0.25 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 3 cloves garlic, minced
- 2 leaves bay leaves
Meat
- 3 pounds beef shoulder roast, fat trimmed
- 1 teaspoon salt
- 1 teaspoon pepper
Bread and Cheese
- 8 rolls French bread rolls
- 16 slices provolone cheese
Instructions
- Step 1: Trim excess fat from the beef shoulder roast. Season generously with salt and pepper.
- Step 2: Sauté diced yellow onion in a skillet over medium heat until translucent and slightly caramelized, about 5-7 minutes.
- Step 3: Place sautéed onions at the bottom of the crock pot. Add the beef roast on top. In a bowl, mix beef broth, soy sauce, Worcestershire sauce, yellow mustard, minced garlic, and bay leaves. Pour over the beef roast.
- Step 4: Cover the crock pot and cook on low for about 8 hours, or until the beef is fork-tender.
- Step 5: Preheat oven to 375°F (190°C). Slice French bread rolls in half and place on a baking sheet. Layer two slices of provolone cheese on each roll.
- Step 6: Bake rolls for about 5-10 minutes, or until cheese is melted and bubbly.
- Step 7: Remove beef from the crock pot and shred using two forks. Discard bay leaves and stir the broth.
- Step 8: Assemble sandwiches with shredded beef on the bottom half of each roll. Ladle broth over the beef if desired, then close the sandwich. Serve with additional broth for dipping.
Notes
For added flavor, consider searing the beef roast before adding it to the crock pot. This recipe also freezes well, so make a big batch!