Slow Cooker French Dip Sandwiches

Tender slow-cooked beef chuck with onions and Worcestershire fills toasted rolls with melted provolone, served alongside savory hot cooking jus.

Prep: 15 min · Cook: 480 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 2 lb beef chuck roast
• 2 cups beef broth
• 1 medium yellow onion
• 1 tbsp worcestershire sauce
• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• 6 rolls french rolls
• 6 slices provolone cheese

Cooking instructions

1. Place the beef chuck roast in a slow cooker. Add the sliced onion, beef broth, Worcestershire sauce, salt, and pepper. (about 5 min)
2. Cover and cook on LOW for 8 hours, or until the beef is fork-tender and reaches at least 145°F in the center. Transfer the beef to a cutting board and rest for 10 minutes. (about 480 min) — Low
3. Shred the beef with two forks, discarding large pieces of fat. Return the shredded beef to the hot cooking jus. (about 10 min)
4. Split the rolls and fill them with the shredded beef. Top each sandwich with one provolone slice, then arrange the sandwiches on a baking sheet. (about 5 min)
5. Broil the sandwiches until the provolone melts, about 1 to 2 minutes. Serve immediately with the hot cooking jus for dipping. (about 2 min) — Broil