Crockpot French Dip Sandwiches with Rich Au Jus Step-by-step instructions

Before you start

Before starting, pat the chuck roast dry and season lightly with salt and pepper if desired. Smash the garlic cloves with the flat side of a knife to release their flavor.

Measure the beef consommé and soy sauce. Have the butter at room temperature so it melts quickly into the liquid. The rolls can be toasted just before serving, so wait until the beef is done to prepare them.

Instructions

Layer and Slow-Cook

1. 1Layer the Roast and Aromatics
   Place the 3-pound beef chuck roast into the Crockpot basin. Pour the beef consommé and dark soy sauce over the roast. Add the smashed garlic cloves, bay leaves, and the stick of salted butter, nestling the butter on top of the roast so it melts into the liquid as it cooks.
   Look for The roast should be mostly submerged in the liquid, with butter perched on top.
   Tip No need to sear the roast first—the slow cooker does all the work.
2. 2Cover and Slow-Cook
   Cover the Crockpot with the glass lid and set it to LOW. Cook for 8 hours, or until the beef is fork-tender and shreds effortlessly. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for After 8 hours, the beef should pull apart with just a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If time is short, cook on HIGH for 4-5 hours, but low and slow gives the best texture.

At the end of this phase, the Crockpot is filled with the roast, consommé, soy sauce, garlic, bay leaves, and butter. The butter will melt into the liquid, creating a fragrant, savory base.

The beef is not yet cooked, but the aromatics are already promising. Before moving on, ensure the roast is mostly submerged and the lid is secure.

Shred and Skim

3. 3Shred the Beef
   Using two forks, shred the beef directly in the Crockpot, removing any large pieces of fat. Discard the bay leaves. The beef should be tender and pull apart easily.
   Look for The meat should be in long, juicy strands, not dry or tough.
   Tip Shred while the beef is still warm for the easiest handling.
4. 4Skim the Au Jus
   Skim the golden fat from the surface of the bubbling au jus with a large spoon. Reserve the hot liquid for dipping—this is the star of the sandwich.
   Look for The au jus should be clear, rich, and deeply beefy.
   Tip Skim gently to avoid removing too much flavor; some fat is fine.

After 8 hours, the kitchen smells of rich beef and garlic. The roast is fall-apart tender, and the au jus is bubbling with golden fat on top. Shredding is effortless, and skimming the fat leaves a clean, glossy broth. The beef should be moist and full of flavor, with no dryness in sight.

Toast and Assemble

5. 5Toast the Rolls
   Preheat the broiler. Split the hoagie rolls and place them cut-side up on a baking sheet. Broil for 1-2 minutes until lightly toasted and golden.
   Look for The rolls should be crisp on the edges but still soft inside.
   Tip Watch closely—broilers can burn bread quickly.
6. 6Assemble and Serve
   Pile the shredded beef generously onto the toasted rolls. Top each with a slice of provolone cheese and return to the broiler for 1 minute, until the cheese is melted and bubbly. Serve immediately with ramekins of hot au jus for dipping.
   Look for The cheese should be fully melted and slightly golden.
   Tip For extra flavor, spoon a little au jus over the beef before adding the cheese.

The rolls are toasted to a golden crisp, piled high with shredded beef, and topped with melted provolone. The cheese is bubbly and slightly bronzed. The au jus is hot and ready for dipping. Each sandwich is a messy, delicious masterpiece that demands to be eaten immediately.

Common mistakes

One common mistake is lifting the lid too often during cooking, which releases heat and extends the cooking time. Another is skimming too much fat from the au jus—leaving a little adds flavor.

Avoid overcooking on HIGH, which can make the beef dry. Also, don't skip toasting the rolls; it prevents sogginess and adds a pleasant crunch. Finally, serve the au jus hot for the best dipping experience.

How to tell it’s done

The beef is done when it is fork-tender and shreds easily—this typically takes 8 hours on LOW. The internal temperature should reach at least 145°F (63°C) for food safety, though the long cooking will take it well beyond that.

The au jus should be dark, rich, and bubbling gently. If the beef is still tough, continue cooking in 30-minute increments until it shreds without resistance.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest