Tender Slow Cooker French Dip with juicy shredded beef, melted provolone, crusty hoagie rolls, and rich au jus for dipping.

Scale

3–4 lb chuck roast

1 tsp black pepper

1 tsp salt

2 tbsp butter

1 packet au jus mix

1 packet onion soup mix

1/2 white onion, sliced

2 tsp minced garlic

4 cups beef broth

8 hoagie rolls

16 slices provolone cheese

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1. Season the chuck roast with salt and pepper.

2. Melt butter in a skillet over medium-high heat and brown the roast on all sides for 2–3 minutes.

3. Transfer the meat to a 6-quart slow cooker.

4. Sprinkle the au jus mix and onion soup mix over the roast.

5. Add sliced onion and garlic.

6. Pour in the beef broth.

7. Cover and cook on low for 7–8 hours until the beef becomes tender enough to shred easily.

8. Remove the roast and shred the meat.

9. Strain the cooking liquid to use as dipping sauce.

10. Place 2 slices of provolone on each hoagie roll and broil for 2–3 minutes until melted.

11. Fill the rolls with shredded beef and serve warm with au jus on the side.

For a thicker dipping sauce, whisk 3 tbsp cornstarch with 1/4 cup water and stir into the broth until thickened.

Generously seasoning the roast improves flavor.

Cooking on low heat helps keep the beef tender and juicy.

Remove excess fat from the au jus before serving.

Watch the rolls carefully while broiling to prevent burning.

Use crusty hoagie rolls for the best texture.

Store leftover beef in the refrigerator for up to 4 days or freeze for up to 3 months.

Store the au jus separately.