5. Cover and cook on low for 8 hours, or on high for 4 to 5 hours, until the beef is very tender and shreds easily with a fork.
6. Once cooked, remove the beef from the slow cooker and shred the meat with two forks.
7. Skim the fat from the cooking juices and remove the bay leaf. Use the remaining liquid in the slow cooker as the au jus for dipping.
8. Preheat the broiler. Split the hoagie rolls and fill them with the shredded beef and slices of provolone cheese. Place under the broiler for just a few minutes until the cheese is melted and bubbly.
9. Serve the sandwiches immediately with small bowls of the warm au jus for dipping.
Variations & Tips:
– To change things up, consider adding a splash of red wine to the broth mixture for added depth of flavor.
– If you’re looking for a little heat, a teaspoon or two of crushed red pepper flakes can be added in with the herbs.
– Mushroom lovers can sauté sliced mushrooms and add them to the onions in the slow cooker for an earthy twist.
– If time permits, refrigerate the cooking juices so the fat solidifies on top, making it easier to remove and ensuring a clearer, more refined dipping au jus.
– For those who enjoy a slight tang, a smear of horseradish sauce on the bun before adding the beef and cheese will provide a zesty kick.
– Lastly, remember that the key to a tantalizing French Dip Sandwich is the quality of meat. Opting for a high-grade chuck roast will always yield the most flavorful results.
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