Description
A delicious and hearty sandwich made with tender beef chuck roast slow-cooked in broth and served on crusty rolls with melted cheese.
Ingredients
Scale
- 2 tablespoons olive oil
- 2½ to 3 pounds beef chuck roast
- Kosher salt
- Freshly ground black pepper
- 2 (1-ounce) packets dry onion soup mix
- 2 cups water
- 2 (14.5-ounce) cans beef broth
- 6–8 slices Swiss or provolone cheese
- 6–8 crusty rolls (ciabatta or hoagie)
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Season the beef chuck roast with kosher salt and black pepper.
- Sear the beef on all sides until browned, roughly 1-2 minutes per side.
- Transfer the seared beef and pan drippings to a slow cooker.
- Sprinkle the dry onion soup mix over the beef.
- Pour in the water and beef broth, ensuring everything is well combined.
- Cover and cook on HIGH for 4–6 hours or LOW for 8–10 hours.
- Once cooked, remove the beef and shred it using two forks.
- Pile the shredded beef onto sliced rolls and top with cheese.
- Place the assembled sandwiches under the broiler until the cheese melts and the rolls are toasted.
- Serve the sandwiches with slow cooker juices (au jus) for dipping.
Notes
For added flavor, consider adding garlic or herbs when cooking the beef. Opt for homemade beef broth for richer taste.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Crockpot, French Dip, Sandwich, Beef, Slow Cooker, Comfort Food