Crockpot French Dip Sandwiches

Name: Crockpot French Dip Sandwiches
Total time: 12 h 20 min
Ingredients: 3 pound chuck roast (2.5-3.5 pound will work); 2 tablespoons onion soup mix (1 envelope); 3 garlic cloves minced or pressed; 1/4 teaspoon dried thyme; 1 tablespoon Worcestershire sauce; 10.5 ounces condensed french onion soup (1 can); 4 tablespoons butter divided; 8 small (4 inch) hoagie rolls (or 4 large (6-8 inch) rolls); 4 ounces provolone cheese sliced (optional)

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Servings: 8

Ingredients

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3 pound chuck roast (2.5-3.5 pound will work)2 tablespoons onion soup mix (1 envelope)3 garlic cloves minced or pressed1/4 teaspoon dried thyme1 tablespoon Worcestershire sauce10.5 ounces condensed french onion soup (1 can)4 tablespoons butter divided8 small (4 inch) hoagie rolls (or 4 large (6-8 inch) rolls)4 ounces provolone cheese sliced (optional)

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Instructions

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Step 1

Place the chuck roast in the bottom of the slow cooker. Season all sides with the onion soup mix, garlic, and thyme.

Step 2

Pour the Worcestershire sauce and onion soup over the top of the chuck roast. Cut one tablespoon of butter into two pats, and place them on top of the roast. Then place the lid on the slow cooker.

Step 3

Cook for 6-8 hours on high, or 8-10 hours on low.

Step 4

Once done, carefully remove the roast and shred the meat, discarding any extra fat or connective tissues.

Step 5

Drain the fat from the juices and place in a bowl, or bowls for the au jus dipping sauce.

Step 6

Melt the remaining 3 tablespoons of butter. Cut each roll in half and brush with butter. Place the rolls on a baking sheet cut side up and broil for 2-4 minutes or until the edges are toasted.

Step 7

Make sandwiches by adding the shredded beef to the rolls, topping with cheese, then serving with a bowl of the au jus dipping sauce.