My husband suggested French dip sandwiches for dinner, and I had to pause and wonder, “When was the last time I actually ate a French dip?” I honestly couldn’t remember—maybe elementary school. I love them, so it surprised me that I hadn’t made them in years.
I decided to make them — slow-cooked to tender perfection — and I’m so glad I did. The meat becomes very tender and the au jus turns rich and flavorful. This is a keeper and something I’ll make again and again.
French Dip Sandwiches & Au Jus
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Ingredients
- 3 ½ lbs Beef chuck roast
- 16 oz Beef broth, (or 2 cups water + 2 tsp/2 cubes beef bouillon)
- 10.5 oz Condensed French onion soup (1 can)
- 1 tsp Garlic powder
- ½ Small red onion, julienned
- 1 tsp Salt
- ½ tsp Ground black pepper
- French rolls or hoagie rolls
- Sliced provolone cheese (optional)
Instructions
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Pour the beef broth and French onion soup into a slow cooker. Add garlic powder, salt and pepper.
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Trim most of the fat from the roast and add it to the slow cooker. Cut the roast if needed to fit your cooker.
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Cook on high for 4–6 hours or low for 6–8 hours. (A good approach is high for the first 4 hours, then low until tender.)
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Strain the au jus through a fine mesh strainer into a pot. Skim off excess oil from the top — a gravy separator helps, but remove as much fat as you prefer.
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Serve the shredded beef on fresh or toasted rolls with provolone if desired. Dip each sandwich into the warm au jus and enjoy.
Notes
- You can season the roast with salt and pepper and sear it in a hot pan before slow cooking to add extra flavor.
- If you have leftover au jus after everyone has eaten, pour it into an ice cube tray and freeze. Those cubes are excellent for enriching gravies, soups, or sauces later.
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