In case you haven’t made those hoagie buns yet… this is the perfect reason to! I’ve tried making this in the instant pot as well but honestly it really is better in the slow cooker. Some things are just better cooked low and slow. I think roast is one of those things. Besides, then your house will smell amazing all day!
If you don’t have star anise you can leave it out but add it if you can! I promise it won’t make the broth taste like licorice. But it will make it delicious! By the end of the meal everyone is usually drinking the broth, it’s so good!
Sometimes I serve these with pickled pepper rings or pepperoncinis as well.
Slow Cooker French Dip Sandwiches
April 16, 2020
Persons
6
Prep Time
10 minutes
Cook Time
8 hours
Total Time
8 hours, 10 minutes
Ingredients
- 3 pounds chuck roast
- 3 1/2 cups beef broth (approximately 2 cans)
- 2 Tablespoons soy sauce
- 2 Tablespoons Worcestershire
- 2 star anise
- 2 bay leaves
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/2 teaspoon black pepper
To serve:
- Hoagie Buns
- Provolone Cheese
Instructions
- Whisk everything except the roast together in the slow cooker.
- Trim fat from roast. Add to the slow cooker.
- Cook on low for 6-8 hours or until meat is easily shredded.
- Remove meat from broth. Shred and place on hoagie buns with cheese.
- Strain broth and serve with sandwiches for dipping.
Instant Pot directions:
- Cook for 60 minutes on high pressure, quick pressure release.
