Slow Cooker Beef Dip Sandwiches
Tender, flavorful slow-cooked beef served on toasted sandwich rolls with a side of savory au jus for dipping. Perfect for an easy and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 sandwiches
Ingredients
3 pounds beef chuck roast, trimmed of excess fat
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 large onion, thinly sliced
3 cloves garlic, minced
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
6 sandwich rolls, split and toasted
6 slices provolone cheese
Instructions
Pat the beef chuck roast dry with paper towels. Season all sides evenly with salt, black pepper, garlic powder, and onion powder.
Heat olive oil in a large skillet over medium-high heat. Sear the beef roast on all sides until browned, about 3-4 minutes per side. Transfer the roast to the slow cooker.
Add the sliced onion and minced garlic to the slow cooker, spreading them evenly around the beef.
Pour in the beef broth and Worcestershire sauce. Sprinkle the dried thyme over the top.
Cover and cook on low for 8 hours, or until the beef is very tender and easily shredded with a fork.
Remove the beef from the slow cooker and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces.
Strain the cooking liquid through a fine mesh sieve into a bowl to remove solids. Reserve the strained liquid as the au jus for dipping.
Return the shredded beef to the slow cooker and stir to coat with the remaining juices.
To assemble the sandwiches, divide the shredded beef evenly among the toasted sandwich rolls. Top each with a slice of provolone cheese.
Serve the sandwiches hot with small bowls of the warm au jus on the side for dipping.