Crockpot French Onion Dip Sandwiches
Fall-apart chuck roast and buttery onions piled onto toasted rolls with provolone, served with the slow-cooker juices for dipping.
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- For the Roast
- 2 lb chuck roast
- Garlic powder, to taste
- Onion powder, to taste
- Black pepper, to taste
- Buttery garlic & herb seasoning, to taste
- 4 tbsp butter
- 1 packet au jus gravy mix
- 1 packet beefy onion soup mix
- 2 tbsp Worcestershire sauce
- 2 cups chicken broth
- For the Onions
- 1 large yellow onion, thinly sliced
- 2 tbsp butter
- For Serving
- Hoagie or sub rolls
- Provolone cheese
- 1Season the roast — Evenly season the chuck roast on all sides with garlic powder, onion powder, black pepper, and buttery garlic & herb seasoning.
- 2Sear the roast — Melt 4 tbsp of butter in a large skillet over medium-high heat. Add the chuck roast and sear for 2-3 minutes per side, or until nicely browned. Transfer the roast to your slow cooker.
- 3Add the liquids — Sprinkle the au jus gravy mix and beefy onion soup mix over the roast. Add the Worcestershire sauce and chicken broth.
- 4Caramelize the onions — In the same skillet, melt 2 tbsp of butter. Add the sliced onion and cook over medium heat for about 15 minutes, stirring occasionally, until softened and lightly caramelized.
- 5Top with onions — Spoon the onions directly over the roast. Cover and cook on LOW for 7-8 hours, or until the beef is fall-apart tender.
- 6Shred the beef — Remove the roast from the slow cooker and shred it with two forks. Return the beef to the slow cooker and toss it with some of the onions and juices.
- 7Assemble sandwiches — Pile the shredded beef and onions onto your buns and top with provolone cheese. For extra melty cheese, pop the assembled sandwiches under the broiler for a minute or two.
- 8Serve with au jus — Ladle some of the cooking liquid from the slow cooker into small bowls and serve alongside the sandwiches for dipping.