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Slow-Cooked French Dip Sandwiches

These french dip sandwiches are made with chuck roast that has been quickly seared, lightly seasoned with both fresh and dried herbs, and slow cooked with onions and beef broth until fork-tender. The roast is then separated from the liquid (which becomes the au jus), placed on a hoagie bun, topped with sauteed peppers and provolone cheese, and then broiled in the oven until the bread is toasted and cheese is melted.

Take my word for it – it’s the best thing to come home to after a long workday! Your dinner will be hot and ready for you and your house will smell incredible and your dogs will be well behaved and your husband will look at you the way he did on the day you got married and all will be right in the world.

Slow-Cooked French Dip Sandwiches
Serves 10
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Prep Time
20 min
Cook Time
6 hr
Total Time
6 hr 20 min
Prep Time
20 min
Cook Time
6 hr
Total Time
6 hr 20 min
Ingredients
  1. 2.5 lbs chuck roast
  2. 2 tbsp olive oil, plus 1 tbsp
  3. 1 tsp fresh rosemary, diced
  4. 1 tsp fresh thyme
  5. 1 tsp oregano
  6. 1/2 tsp black pepper
  7. 1 tbsp Worcestershire
  8. 3 tbsp low sodium soy sauce
  9. 2 garlic cloves, minced
  10. 1 small onion, diced
  11. 2 14.5 oz cans low sodium beef broth
  12. 1 green bell pepper, thinly sliced
  13. 1 red bell pepper, thinly sliced
  14. hoagie buns
  15. sliced provolone cheese
Instructions
  1. Heat two tbsp olive oil in a skillet until very hot, and then sear each side of the chuck roast - about 1-2 minutes per side, until each side is browned.
  2. Place the roast in the slow cooker. Spread the onions on top. Combine rosemary, thyme, oregano, black pepper, Worcestershire, soy sauce, garlic, and beef broth in a large bowl, then pour over the roast. Set your cooker to low and let cook for 6-8 hours (I took mine out at 6 hours, but do a quick taste test if yours needs to be cooked longer).
  3. When roast is done cooking, heat the remaining olive oil in a skillet, then saute the bell peppers in a pan until tender. Scoop out the meat from the pot, separating it from the remaining liquid (do not discard - this is the au jus), and shred with two forks.
  4. To serve, prepare your broiler, then place shredded roast on the base of a hoagie bun, cover with sauteed peppers and a slice of cheese, and broil for 1-2 minutes, until cheese is melted and bun is toasted. Ladle au jus into a small bowl for dipping.
The Richmond avenue https://therichmondavenue.com/

J

 

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Your comments make my day. Thank you!

  12. Ashley says

    Thank you for linking up to this week’s Tasty Tuesday Linky. I have pinned your recipe to the Tasty Tuesday Pinterest board. I hope that you’ll join us again this up coming Tuesday. Have a great weekend!

    Reply

  14. Cammie says

    I’ve made this meal at least 3 times already. Every time my husband says something to the effect of “I love you more after eating this meal.” I think I can credit you to saving our marriage 😉

    Reply

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