Description
Tender, slow-cooked beef piled onto toasted French rolls, served with a rich au jus for dipping—this French Dip Sandwich is the ultimate comfort food!
Ingredients
Scale
For the Beef:
- 3–4 lbs chuck roast
- 4 cups beef broth
- 1 packet (1 oz) onion soup mix
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar (optional, for depth of flavor)
- 4 cloves garlic, minced
- 1 onion, thinly sliced
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1 tbsp olive oil
For the Sandwiches:
- 6 French rolls or hoagie buns
- 6 slices provolone or Swiss cheese (optional)
- 2 tbsp butter (for toasting)
Instructions
1. Sear the Beef (Optional, but Recommended):
- Heat olive oil in a pan over medium-high heat.
- Sear the chuck roast for 2-3 minutes per side, until browned.
2. Slow Cook the Beef:
- Place the seared beef in the slow cooker.
- Add beef broth, onion soup mix, Worcestershire sauce, soy sauce, balsamic vinegar, garlic, onions, thyme, and black pepper.
- Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours) until fork-tender.
3. Shred the Beef:
- Remove the beef from the slow cooker and shred with two forks.
- Return the shredded beef to the slow cooker to soak up the juices.
4. Prepare the Sandwiches:
- Butter and toast the French rolls.
- Pile shredded beef onto each roll and top with cheese (if using).
- Broil for 1-2 minutes if you want the cheese melted.
5. Serve with Au Jus:
- Strain the cooking juices and serve as a dipping sauce.
Notes
- Best Bread: French rolls, hoagie buns, or baguettes work well since they hold up to the au jus.
- Extra Flavor: Add a sprig of rosemary while slow cooking for an herby touch.
- Leftovers: Store beef in au jus and refrigerate for up to 3 days, or freeze for 3 months.
