Tender and flavorful slow cooked beef served on rolls topped with melted provolone with a savory au jus for dipping.
- 1 (3 to 3.5 pound) chuck roast
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 (10.5-ounce) can condensed French onion soup
- 2 cups low sodium beef broth
- 1 cup root beer*
- 1/4 cup soy sauce
- 1–1/4 teaspoons garlic powder
- 2 bay leaves
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 6 French rolls or hoagie buns
- 12 slices provolone cheese
- Trim excess fat from roast. Season roast with salt and pepper. Heat olive oil in a large nonstick skillet over medium high heat. Brown roast on all sides (about a minute each side).
- Place roast in your slow cooker insert and add French onion soup, beef broth, root beer, soy sauce, garlic powder, bay leaves, thyme and oregano.
- Cover and cook on low heat for 4 hours. Carefully remove roast, place on a cutting board and thinly slice across the grain. Place sliced meat back in slow cooker.
- Cover and cook on low for an additional 1 to 2 hours (until desired tenderness). Remove and discard bay leaves.
- Preheat your oven to 375 degrees F. Slice buns and place on a rimmed baking sheet (sliced side up). Place sliced beef on one half of each bun and top with 2 slices of provolone cheese. Bake until cheese is melted (about 3 minutes).
- Serve with au jus from slow cooker.**
- Category: Main Course
- Method: Slow Cook
- Cuisine: American
Keywords: slow cooker french dip sandwiches, crock pot french dip sandwiches