Description
Slow Cooker French Dip Sandwiches with Au Jus offer a classic, hearty meal featuring tender, flavorful slow-cooked beef chuck roast served on toasted French rolls with melted provolone cheese and a zesty horseradish mayo. The rich, savory au jus made from beef broth and onions adds the perfect dipping accompaniment for an irresistible sandwich experience.
Ingredients
Units
Scale
Main Ingredients
- 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
- 2 medium yellow onions (halved and sliced in 1/4-inch pieces)
- 3 sprigs of thyme
- 1 bay leaf
For Serving
- French sandwich rolls
- 3 tablespoons mayonnaise
- 3 teaspoons horseradish
- 4 slices provolone cheese
Instructions
- Season and Flour the Roast: Generously season the beef chuck roast with kosher salt and freshly ground black pepper on all sides. Lightly coat the roast evenly with 2 tablespoons of all-purpose flour.
- Sear the Roast: If your slow cooker insert has a sear function, preheat it. If not, heat a heavy pan such as a cast iron skillet or Dutch oven over medium-high heat on the stove. Add 1 tablespoon of extra-virgin olive oil and sear the roast for 3 to 4 minutes per side until it’s evenly browned on all sides. Remove and set aside.
- Prepare the Slow Cooker: In the slow cooker insert, combine 4 cups of beef broth made with beef base and bone broth, 3 tablespoons Worcestershire sauce, sliced onions, bay leaf, and thyme sprigs. Nestle the seared beef into the liquid.
- Slow Cook the Beef: Cook on HIGH for 4 hours or LOW for 8 hours until the beef is tender and easily shredded.
- Slice the Beef: Remove the roast from the slow cooker onto a cutting board. Slice the beef into 1/4-inch-thick slices.
- Prepare the Au Jus and Beef Mixture: Strain the broth, discarding the bay leaf and thyme sprigs. Return the strained onions and sliced beef to the slow cooker. Add just enough broth to keep the meat moist. Reserve some of the au jus in a separate saucepan and keep it warm. Season the jus with salt and pepper to taste if needed.
- Toast the Rolls: Toast the French sandwich rolls until golden and crisp.
- Make Horseradish Mayo: While the rolls are toasting, whisk together 3 tablespoons mayonnaise and 3 teaspoons horseradish until smooth.
- Assemble Sandwiches: Spread a thin layer of horseradish mayonnaise on each toasted roll. Top with sliced beef, some of the warmed onions, and a slice or two of provolone cheese.
- Melt the Cheese: Place the assembled sandwiches under the broiler just long enough for the provolone to melt and bubble.
- Serve: Serve the sandwiches warm with the reserved au jus on the side for dipping.
Notes
- Use a heavy-duty slow cooker or cast iron pan for best searing results.
- If you don’t have beef broth with bone broth concentrate, a good quality beef broth can be used instead.
- For extra flavor, you can add garlic cloves or a splash of red wine to the slow cooker broth.
- Adjust horseradish amount according to your heat preference.
- Leftover au jus can be refrigerated and used within 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 sandwich
- 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
