Tender, juicy crockpot French dip sandwiches made with slow-cooked beef, rich au jus, and melted provolone on toasted rolls.

Scale

3–4 lbs beef roast

½ onion (sliced)

1 packaged onion soup mix

2 teaspoon minced garlic

4 cups beef broth

6 hoagie rolls

12 slices provolone cheese

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1. Place beef, onion, soup mix, garlic, and broth into crockpot

2. Cover and cook on low for 8-10 hours

3. Shred the beef using two forks

4. Toast hoagie rolls

5. Add beef to rolls and top with cheese

6. Broil until cheese melts

7. Serve with broth for dipping

Mix ¼ cup cornstarch with ¼ cup water and stir into broth for thicker sauce

Cook on high until thickened