Description
Tender, fall-apart beef slow-cooked with onions, garlic, and broth, served on hoagie rolls with melted Swiss cheese and a side of au jus for dipping. A set-it-and-forget-it weeknight dinner that tastes gourmet but requires minimal effort.
Ingredients
Scale
- 3–4 pounds beef chuck roast
- 32 ounces beef broth (low-sodium)
- 1 large yellow onion, sliced into half-moons
- 6 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1–2 bay leaves
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 8–10 hoagie rolls or baguettes
- 8–10 slices Swiss cheese
- Dijon mustard (optional, for spreading)
Instructions
- Pat the beef chuck roast dry with paper towels. Season generously on all sides with salt, pepper, and dried thyme.
- Slice the onion into half-moons. Place half of the onions on the bottom of the slow cooker.
- Place the seasoned roast on top of the onions. Scatter the remaining onions around the meat.
- Sprinkle the minced garlic over the top. Pour in the beef broth and Worcestershire sauce. Add the bay leaf.
- Ensure the liquid comes about halfway up the meat. Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours).
- Remove the bay leaf. Lift the roast out and let it rest for 5 minutes.
- Skim excess fat from the surface of the au jus in the slow cooker.
- Shred the meat using two forks, discarding large pieces of connective tissue. Return the shredded beef to the slow cooker and stir into the au jus. Keep on WARM.
- Preheat the oven broiler to high. Slice hoagie rolls in half horizontally.
- Spread a thin layer of Dijon mustard on the bottom halves of the rolls (optional). Place rolls cut-side up on a baking sheet.
- Layer the shredded beef onto the bottom halves of the rolls and top with Swiss cheese slices.
- Broil for 2-3 minutes, watching closely, until the cheese is melted and bubbly.
- Top with the other half of the roll and serve immediately with warm au jus for dipping.
Notes
Do not open the lid during cooking to maintain heat. For best tenderness, aim for an internal temperature of 195°F-205°F. The au jus can be strained and frozen for later use. Avoid soft dinner rolls as they will disintegrate; use sturdy hoagie rolls or baguettes. If using an Instant Pot, cook on Meat/Stew setting for 35 minutes with a 15-minute natural release.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich with side
- Calories: 450
- Sodium: 800
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 2
- Protein: 35
Keywords: slow cooker, french dip sandwich, beef roast, au jus, weeknight dinner, easy recipes, comfort food, chuck roast