Crockpot French Dip Sliders
4-8 hours Tender slow-cooked shredded chuck roast served on toasted Hawaiian rolls with provolone cheese, horseradish sauce, and warm au jus for dipping. Original post
Ingredients
- Chuck roast
- Salt
- Pepper
- Garlic powder
- 1 yellow onion, sliced
- 1 tbsp minced garlic
- 2 cups beef broth
- 1 packet au jus seasoning
- King's Hawaiian rolls
- Mayo
- Horseradish sauce
- Provolone cheese
Method
- 1
Season the chuck roast with salt, pepper, and garlic powder, then sear on all sides in a pan.
- 2
Place the seared chuck roast into the crockpot.
- 3
In the same pan, cook the sliced onions and garlic until softened. Pour in the beef broth and scrape up the browned bits from the bottom of the pan.
- 4
Pour the pan contents into the crockpot and add the au jus seasoning packet.
- 5
Cook on LOW for 7–8 hours or HIGH for 4–5 hours.
- 6
Shred the beef once tender.
- 7
Slice the King's Hawaiian rolls in half and toast at 350°F for 5 minutes.
- 8
Spread mayo on the bottom buns and horseradish sauce on the top buns.
- 9
Pile on the shredded beef, top with provolone cheese, and bake another 5 minutes until cheese is melted.
- 10
Serve with the leftover au jus in ramekins for dipping.