Crock Pot French Dip Sandwiches
Jamison Bryant
Ingredients
- 3–4 lb chuck roast
- 2 tbsp butter
- 1 large onion, sliced
- 1½ cups beef broth
- 12 oz beer (or additional broth)
- 1 packet au jus mix
- 1 tbsp minced garlic
- 2 tbsp Worcestershire sauce
- 6 sandwich rolls (e.g., Jimmy John’s bread)
- 6 slices provolone cheese
Instructions
- Season roast with salt, pepper, garlic. Sear in butter until browned.
- Place in crock pot. Sauté onions in skillet, then add broth, beer, au jus, garlic, and Worcestershire. Simmer and deglaze.
- Pour over roast. Cook on low for 8 hours.
- Shred meat, place on rolls with cheese. Air fry to melt cheese.
- Strain juices for dipping. Serve with au jus.