Make the best french dip sandwich recipe right in the slow cooker. A homemade au jus is formed while the meat cooks. Pile the meat on buns along with cheese.
Heat a large skillet or cast iron pan over medium high heat, add the vegetable oil and sear the chuck roast on all sides, 2-3 minutes per side. Use a pair of tongs to hold the chuck roast when searing on the edges. Remove from the heat and add the seared chuck roast to the slow cooker.
To the slow cooker, add the beef consomme, worcestershire sauce, dried minced onion, and the seasonings. Cook on HIGH or 5 hours or on LOW for 9 hours, or until the chuck roast is very tender and falling apart.
Preheat the oven to 350℉ and prepare a baking sheet with parchment paper. Remove the chuck roast from the slow cooker and let rest for 10 minutes. Shred with two forks, remove any fatty pieces. Cover with foil.
Skim the fat from the juice in the slow cooker using a ladle or spoon and discard. Or you can use a paper towels to blot the grease.
Cut the provolone slices in half. Slice the hoagie rolls in half and place the bottom halves on the prepared baking sheet. Add about 5-7 oz of the shredded chuck roast to each hoagie roll. Lay 2 provolone halves over the chuck roast (sprinkle with chopped fresh parsley if desired) and place the top halves of the buns on top. Bake in the oven for 10 minutes or until the cheese has melted and the rolls are lightly crisp.
Serve with the au jus and enjoy!
Notes
The amount of sandwiches that can be made varies on how big your rolls are and how much meat you use.
Store the shredded chuck roast for up to 3 days in the refrigerator in an airtight container. Freeze the shredded chuck roast in an freezer safe zip top bag for up to 6 months. Defrost overnight in the refrigerator before reheating.
Reheat on the stove top or in the microwave.
Soy sauce can be used in place of the worcestershire sauce.
Mozzarella cheese slices or cheddar cheese slices can be used in place of the provolone cheese.