French Dip Sandwiches - Easy Crockpot Recipe

Steps

1. 1
   Season the chuck roast with salt and pepper, then sear it in olive oil over high heat until all sides develop a deep, golden-brown crust. Set aside.
2. 2
   Slice the onion thinly and mince the garlic cloves. Have them ready.
3. 3
   In a large measuring cup, combine the beef stock, red wine, beef gravy mix, Italian seasoning, granulated garlic, onion powder, and Worcestershire sauce.
4. 4
   Place the seared roast in the crockpot, add the onions and garlic, then pour in the liquid mixture.
5. 5
   Cook on high for 4 hours or on low for 8 hours, until the beef is extremely tender and falls apart easily.
6. 6
   Remove the beef and shred it finely, discarding any large pieces of fat. Mix in a little of the cooking liquid to keep the shredded meat moist.
7. 7
   Combine the sour cream with prepared horseradish, adjusting to your preferred taste for the horseradish sour cream sauce.
8. 8
   Split the crusty rolls open and spread the horseradish sour cream on the bottom half, then add a slice of provolone cheese.
9. 9
   Layer the shredded beef and onions on top, then add another slice of cheese on the upper half.
10. 10
    Place the assembled sandwich in the oven or under the broiler until the cheese is melted, bubbly, and the bread is crispy.
11. 11
    Serve the sandwiches with plenty of the au jus sauce on the side for dipping.