Heat olive oil in a large skillet over medium-high heat. Sear chuck roast on all sides until browned. This locks in the flavor!
1 tbsp olive oil, 3-4 lb chuck roast
Add sliced onions to the skillet and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
1 large onion, 4 cloves garlic
Transfer the seared roast and sautéed onions and garlic to the crockpot.
3-4 lb chuck roast, 1 large onion, 4 cloves garlic
Pour in beef broth and water. Add Worcestershire sauce, dried thyme, black pepper, and salt.
2 cups beef broth, 1 cup water, 2 tbsp Worcestershire sauce, 1 tsp dried thyme, 1/2 tsp black pepper, 1/4 tsp salt
Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the beef is fork-tender.
Remove the roast from the crockpot and shred it with two forks.
3-4 lb chuck roast
Strain the broth from the crockpot into a saucepan. Bring to a simmer over medium heat.
broth from the crockpot
In a small bowl, whisk together cornstarch and 2 tablespoons of cold water to create a slurry. Gradually whisk the slurry into the simmering broth and cook until thickened, about 1-2 minutes.
1 tbsp cornstarch, broth from the crockpot
Slice rolls in half. Dip each half into the au jus.
8-10 crusty rolls or hoagie rolls, broth from the crockpot
Pile shredded beef onto the rolls. If desired, top with provolone cheese and melt under a broiler for a minute or two, or simply place the cheese on the hot beef.
3-4 lb chuck roast, 8-10 crusty rolls or hoagie rolls, Provolone cheese
Serve immediately with extra au jus for dipping. Enjoy your delicious Crockpot French Dip Sandwiches!
broth from the crockpot
