Scale

3 lb chuck roast

1 tbsp olive oil

1 tbsp Worcestershire sauce

1 packet onion soup mix

1 tsp garlic powder

1 tsp dried thyme

3 cups beef broth

Salt and black pepper to taste

**For Serving:**

6 hoagie rolls or baguette halves

6 slices provolone cheese

Butter for toasting buns (optional)

1. Season chuck roast with salt and pepper. Heat olive oil in a skillet over medium-high and sear roast on all sides until browned.

2. Transfer roast to slow cooker. Add Worcestershire sauce, onion soup mix, garlic powder, thyme, and beef broth.

3. Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is fall-apart tender.

4. Remove roast, shred with forks, and return to slow cooker to soak in juices.

5. Optional: Butter and toast hoagie rolls under a broiler for 1–2 minutes.

6. Pile shredded beef onto rolls, top with provolone, and serve with a side of the cooking liquid for dipping.

• Add sautéed onions or peppers for a twist.

• Great for meal prep—leftovers reheat perfectly!

• Use Swiss or mozzarella if you prefer a milder cheese.

Keywords: slow cooker french dip sandwiches, crockpot french dip, easy beef dip sandwich, shredded beef hoagie recipe