Crockpot French Dip Sandwich

Ingredients

For the Beef:

• 3–4 lb beef chuck roast

• 1 large onion, sliced

• 4 garlic cloves, minced

• 3 cups beef broth

• ½ cup soy sauce

• 2 tbsp Worcestershire sauce

• 1 tbsp balsamic vinegar (optional, for depth)

• 2 tsp dried thyme (or 3–4 sprigs fresh thyme)

• 2 tsp dried rosemary

• 2 bay leaves

• Salt & black pepper, to taste

For the Sandwiches:

• 6–8 French rolls or hoagie buns

• 8 slices provolone cheese (or Swiss)

• 2 tbsp butter, softened (for toasting rolls)

Instructions

1. Prepare the Beef

1. Season chuck roast generously with salt and pepper.

2. Place sliced onions and garlic in the bottom of the crockpot.

3. Place roast on top, then pour in beef broth, soy sauce, Worcestershire, and balsamic vinegar.

4. Add thyme, rosemary, and bay leaves.

2. Cook Low and Slow

• Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until beef is fork-tender.

3. Shred the Beef

1. Remove roast and shred with two forks.

2. Strain cooking liquid, discarding herbs and onion slices if desired, to make a smooth au jus. Keep warm.

4. Assemble the Sandwiches

1. Butter rolls lightly and toast under a broiler until golden.

2. Pile shredded beef onto rolls, top with provolone cheese, and return to broiler for 1–2 minutes until cheese melts.

3. Serve with a small bowl of warm au jus for dipping.