French Dip Recipe
Sliced pot roast on a hoagie with side of au jus
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pot Roast
Sandwich Assembly
Method
Pot Roast Preparation
- 1
Sear the Roast
Season the chuck roast generously with salt and black pepper. In a large skillet over medium-high heat, sear the roast on all sides until browned (about 4-5 minutes per side).
- 2
Cook the Roast
Transfer the seared roast to a slow cooker. Add beef broth, sliced onion, minced garlic, thyme, and rosemary. Cover and cook on low for 8-10 hours, or until the meat is tender and easily shredded.
- 3
Shred the Meat
Once the roast is cooked, remove it from the slow cooker and shred the meat using two forks. Return the shredded meat to the pot and stir it into the juices.
Sandwich Assembly
- 4
Prepare the Hoagie Rolls
Preheat your oven to 350°F (175°C). Slice the hoagie rolls lengthwise without cutting all the way through. Spread butter on the inside of the rolls.
- 5
Assemble the Sandwich
Layer the shredded pot roast evenly inside each hoagie roll. Top with provolone cheese slices.
- 6
Melt the Cheese
Place the assembled hoagie rolls on a baking sheet and bake in the preheated oven for about 10 minutes, or until the cheese is melted and the rolls are lightly toasted.
Au Jus Preparation
- 7
Prepare the Au Jus
While the sandwiches are baking, strain the remaining liquid from the slow cooker into a saucepan. Bring it to a simmer over medium heat and season with additional salt and pepper to taste.