Description
This Crockpot French Dip recipe features tender, slow-cooked beef roast infused with savory onion soup mix and garlic, served on toasted hoagie rolls topped with melted provolone cheese. The flavorful broth doubles as a delicious dipping sauce, perfect for soaking into the sandwiches, making a comforting and easy meal that requires minimal prep and yields rich, hearty flavor after hours of slow cooking.
Ingredients
Meat and Broth
- 3-4 lbs beef roast
- 4 cups beef broth
Flavors
- ½ onion, sliced
- 1 packaged onion soup mix
- 2 teaspoons minced garlic
Serving
- 6 hoagie rolls
- 12 slices provolone cheese
Instructions
- Prepare the Crockpot: Place the beef roast, sliced onion, onion soup mix, minced garlic, and beef broth into the crockpot. Cover and cook on low heat for 8-10 hours, allowing the beef to become tender and soak up the flavors.
- Shred the Beef: Once cooked, remove the beef from the crockpot and shred it using two forks. Return the shredded beef to the broth to keep it moist and flavorful.
- Toast the Rolls: Lightly toast the hoagie rolls in an oven or toaster for a warm and slightly crispy base for the sandwich.
- Assemble the Sandwiches: Place shredded beef on each toasted hoagie roll and top with two slices of provolone cheese.
- Melt the Cheese: For a melty finish, place the assembled sandwiches under a broiler briefly until the provolone is melted and bubbly.
- Serve with Broth: Ladle the cooking broth into small bowls for dipping. Serve the sandwiches alongside and dip generously into the flavorful jus for an authentic French dip experience.
Notes
- For a thicker dipping sauce, mix ¼ cup cornstarch with ¼ cup water and stir into the broth. Turn the crockpot to high and stir until the sauce thickens to your preference.
- You can substitute provolone with Swiss or mozzarella cheese if desired.
- Leftovers can be refrigerated for up to 3 days and reheated gently with additional broth to keep the beef moist.
