Ingredients
Scale
- 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 4 cups beef broth
- 1/4 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 6 French rolls, split
- 1 cup shredded provolone cheese
Feel free to swap out the provolone with Swiss or mozzarella if that’s what you have on hand. Remember, home cooking is about working with what you’ve got, just like my mom used to do with a can of tomatoes and a few spices.
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Sear the beef chuck roast on all sides until browned, about 2-3 minutes per side. This adds a depth of flavor that reminds me of those early lessons in layering flavors from my dad.
- Transfer the roast to the crockpot. Pour in the beef broth, soy sauce, Worcestershire sauce, garlic powder, onion powder, dried thyme, and black pepper.
- Cover and cook on low for 8 hours or until the beef is tender and easily shredded. This is when you can leave the kitchen, knowing that the crockpot is your trustworthy sous chef.
- Once cooked, remove the beef and shred it using two forks. Return it to the pot to soak up the juices for about 30 minutes more.
- Preheat your oven to 350°F. Arrange the French rolls on a baking sheet. Fill each roll with the shredded beef and top with provolone cheese.
- Bake for 5-7 minutes or until the cheese is melted and bubbly. It’s the perfect moment to relive those cozy childhood dinners with cheese pulling just right.
- Serve the sandwiches with a small bowl of the cooking liquid for dipping, and watch your family’s faces light up with joy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crockpot French Dip Sandwiche, recipe, cooking, food
