Crockpot French Dip Roast Beef Sandwiches
Ingredients:
- 3–4 lb beef chuck roast
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 can beef consommé
- 2 tbsp soy sauce
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp onion powder
- 6 hoagie rolls
- 6–12 slices provolone cheese
- 1 tbsp butter, optional for toasting the rolls
Instructions:
- Place the sliced onion and minced garlic in the bottom of the crockpot.
- Season the chuck roast with black pepper, garlic powder, and onion powder, then place it on top of the onions.
- Pour in the beef broth, beef consommé, and soy sauce around the roast.
- Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is very tender and easily pulls apart with a fork.
- Remove the roast and shred it with two forks, discarding any large pieces of fat.
- Return the shredded beef to the crockpot and stir it into the onions and savory cooking juices.
- Split the hoagie rolls and lightly toast them with butter if desired.
- Pile the shredded beef and onions generously onto each roll.
- Top with provolone cheese and place under the broiler for 1–2 minutes, just until the cheese is melted and bubbly.
- Strain or ladle some of the warm cooking broth into small bowls and serve alongside the sandwiches for dipping.