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A hoagie roll filled with shredded beef and melted provolone on a parchment-lined sheet pan, with a spoon resting in a white bowl of au jus behind it
Katie Helen

Crock Pot French Dip Sandwiches

Slow cooker French dip sandwiches with seared chuck roast, French onion soup, beef consomme, hoagie rolls, provolone, and reduced au jus.
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Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 6 sandwiches
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs chuck roast
  • 2 cans Campbell's French Onion Soup condensed, undrained
  • 1 can Campbell's Beef Consommé undrained
  • 6 hoagie rolls
  • 12 slices provolone cheese 2 slices per sandwich
  • 2 tablespoons vegetable oil

Equipment

  • 6-quart slow cooker
  • Skillet
  • Saucepan

Method
 

Instructions
  1. Heat vegetable oil in a large skillet over medium-high heat. Sear chuck roast on all sides, about 3 to 4 minutes per side.
  2. Transfer seared roast to a 6-quart slow cooker. Add French onion soup and beef consomme without diluting.
  3. Cook on high for 4 hours or low for 8 to 10 hours, until beef is fall-apart tender.
  4. Transfer roast to a bowl and discard large pieces of fat. Shred beef with two forks.
  5. Strain cooking liquid into a saucepan and simmer over medium heat until reduced by half, about 10 to 15 minutes.
  6. Pile shredded beef on hoagie rolls and top with provolone.
  7. Broil on low until cheese is melted and lightly browned. Serve immediately with au jus for dipping.

Notes

Use chuck roast because leaner cuts can dry out during the long cook. Do not dilute the canned soups or the au jus will be weak. Reduce the cooking liquid by half for a richer dipping sauce. Watch sandwiches closely under the broiler because cheese browns quickly.