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French Dip Sandwich

  • Author: Beth Djalali



3-4 lb. Chuck Roast

Kosher Salt, Pepper, Granulated Garlic to coat roast

2 tbsp. Olive Oil

1 Onion, sliced

1.5 cups Beef Broth

2 tbsp. Worcestershire Sauce

Hoagie Rolls

2 slices Provolone per Sandwich


Generously coat entire roast with salt, pepper and garlic, set aside.

In a separate pot, sear Roast on each side until it develops a nice, browned crust, about 8 minutes each side. Transfer roast to a slow cooker.

Add onions, broth, and Worcestershire Sauce.

Place lid, switch slow cooker to high and set the timer for 3 hours.

Preheat oven to 375 degrees.

Transfer chuck roast to a sheet tray.

On a separate sheet tray, open hoagie rolls and lay two slices of Provolone over the entire hoagie surface. Bake until cheese is melted, about 6-8 minutes.

Shred the chuck roast with two forks.

Pile the shredded roast on one side of each hoagie roll, fold closed and slice in half.

Serve with a small bowl of the au jus straight from the slow cooker.