Description
Slow Cooker French Dip Sandwiches with Au Jus offer tender, flavorful beef chuck roast cooked low and slow with onions, thyme, and a savory broth. Served on toasted French rolls with horseradish mayo, melty provolone cheese, and a side of rich au jus for dipping, this classic sandwich is easy to prepare and perfect for a hearty lunch or dinner.
Ingredients
Units
Scale
Beef and Broth
- 2 1/4 lb beef chuck roast (boneless, room temperature)
- 1 tablespoon extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons all-purpose flour
- 4 cups beef broth made with Zoup! Good, Really Good® Culinary Concentrate™️ Beef Base with Bone Broth
- 3 tablespoons Worcestershire sauce
- 3 sprigs of thyme
- 1 bay leaf
Sandwich Assembly
- French sandwich rolls
- 3 tablespoons mayonnaise
- 3 teaspoons horseradish
- 4 slices provolone cheese
- 2 medium yellow onions (halved and sliced in 1/4-inch pieces)
Instructions
- Season the roast: Generously season the beef chuck roast on all sides with kosher salt and freshly ground black pepper. Lightly coat the roast with all-purpose flour evenly over all sides.
- Preheat and sear the roast: If your slow cooker insert has a sear function, preheat it. Otherwise, heat a heavy pan such as a cast iron skillet or Dutch oven over medium-high heat on the stovetop. Add olive oil once hot and sear the roast for about 3-4 minutes per side until browned evenly on all sides. Set the roast aside.
- Prepare slow cooker with broth and aromatics: In the slow cooker insert, combine the beef broth, Worcestershire sauce, sliced onions, thyme sprigs, and bay leaf. Place the seared beef roast into the slow cooker with this mixture.
- Slow cook the beef: Cook the beef on HIGH for 4 hours or LOW for 8 hours, until the meat is tender and easily shredded with a fork.
- Slice the beef: Transfer the roast to a cutting board and slice the beef into 1/4-inch thick slices when cool enough to handle.
- Strain and reserve broth: Strain the cooking broth through a fine sieve, discarding the bay leaf and thyme sprigs. Return the onions and sliced beef to the slow cooker, adding enough broth to keep the meat moist. Keep the reserved au jus warm separately and adjust seasoning with salt and pepper as needed.
- Toast the rolls: Lightly toast the French sandwich rolls until golden and warm.
- Prepare horseradish mayo: While rolls toast, whisk together mayonnaise and horseradish until smooth.
- Assemble and melt sandwiches: Spread horseradish mayo evenly on toasted rolls. Layer slices of beef, some onions, and provolone cheese on top. Place assembled sandwiches under the broiler for 1-2 minutes until the cheese melts and bubbles.
- Serve: Serve the hot French Dip sandwiches immediately alongside the reserved warm au jus for dipping.
Notes
- For a spicier kick, add more horseradish to the mayo.
- Use crusty French rolls that can hold up to dipping in au jus without becoming soggy.
- Leftover beef and broth can be stored separately in the refrigerator for 3-4 days.
- If you do not have a slow cooker with a sear function, searing on the stovetop is essential for enhanced flavor.
- You can substitute provolone with Swiss or mozzarella cheese if preferred.
- Adding a splash of red wine to the broth before cooking can deepen the flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 629 kcal
- Sugar: 4 g
- Sodium: 1302 mg
- Fat: 33 g
- Saturated Fat: 12 g
- Unsaturated Fat: 21 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 129 mg
