Slow Cooker 6-Ingredient French Dip Sandwiches

INGREDIENTS:

3 pounds beef chuck roast — a bit of fat keeps it juicy.

1 packet (1 ounce) dry onion soup mix — a pantry MVP, if you ask me.

1 can (10.5 ounces) beef broth — low sodium is fine if you’re watching that.

1 tablespoon Worcestershire sauce — just enough for a little zing.

6 hoagie rolls — sturdy rolls are your friend here.

6 slices provolone cheese — or whatever cheese you’ve got that melts nicely.

DIRECTIONS:

Load it up.
Plop the chuck roast into your slow cooker. Sprinkle on the onion soup mix. Pour in the beef broth and Worcestershire sauce. That’s it. No searing, no fancy steps.

Walk away.
Cover it up, set it on low for 8 hours. Go to work, run errands, do life. Come back to a house that smells like a dream.

Shred it good.
Once it’s falling-apart tender, lift the beef out carefully. Grab two forks and shred it up — this part’s oddly satisfying. Pop it back into the juices if you want it extra juicy (I always do).

Assemble those sandwiches.
Heat your oven to 350°F (175°C). Line up your rolls on a baking sheet — I use foil because I hate scrubbing pans later. Pile the beef high, top with cheese.

Melt that cheese.
Slide them in the oven for about 5 minutes, just ‘til that cheese goes all gooey and inviting.

Dip, dip, hooray.
Ladle some of those yummy cooking juices into little bowls for dipping. Don’t skip this — the dipping is half the joy!