Description
Slow Cooker French Dip Sandwiches with Au Jus offer a tender, flavorful roast beef experience made easy with a slow cooker. Juicy beef chuck roast cooked with onions, thyme, and bay leaf is served on toasted French rolls with horseradish mayo, melted provolone, and a savory beef broth for dipping.
Ingredients
Units
Scale
Main Ingredients
- 2 1/4 lb beef chuck roast (boneless, room temperature)
- 1 tablespoon extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 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 fresh thyme
- 1 bay leaf
- French sandwich rolls (6 rolls)
- 3 tablespoons mayonnaise
- 3 teaspoons horseradish
- 4 slices provolone cheese
Instructions
- Prepare the beef: Season the beef chuck roast generously with kosher salt and freshly ground black pepper on all sides. Lightly coat the roast evenly with the all-purpose flour to help with browning and thickening the sauce later.
- 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 the extra-virgin olive oil and sear the roast for about 3 to 4 minutes per side until it is evenly browned on all sides. Remove the roast and set aside.
- Add cooking liquid and aromatics: In the slow cooker insert, combine the beef broth, Worcestershire sauce, sliced onions, sprigs of thyme, and the bay leaf. Place the seared beef roast into the slow cooker, nestling it among the broth and onions.
- Slow cook the roast: Cook on the HIGH setting for 3 to 4 hours or on LOW for 6 to 8 hours, until the meat is fork-tender and easily shredded.
- Slice the beef: Carefully transfer the cooked roast to a cutting board. Slice the beef into 1/4-inch thick slices to maintain tenderness and ease of serving.
- Prepare the jus and sandwich filling: Strain the broth from the slow cooker into a bowl, discarding the bay leaf and any remaining thyme sprigs. Return the sliced onions and beef to the slow cooker. Add enough strained broth to keep the meat moist. Keep the reserved au jus warm separately, adjusting seasoning with salt and pepper as needed.
- Toast rolls and make horseradish mayo: Toast the French sandwich rolls until golden and slightly crisp. While toasting, combine the mayonnaise and horseradish in a small bowl and whisk until smooth.
- Assemble and broil sandwiches: Spread a thin layer of the horseradish mayo mixture on the toasted rolls. Layer slices of beef and some of the cooked onions on each roll. Top with slices of provolone cheese. Place the assembled sandwiches under a broiler until the cheese melts and bubbles, about 1 to 2 minutes.
- Serve: Serve each sandwich hot, accompanied by a small bowl or cup of the warm reserved au jus for dipping. Enjoy the flavorful, tender meat with melty cheese and zesty horseradish mayo on toasted rolls.
Notes
- For richer flavor, sear the roast well to develop a deep crust before slow cooking.
- Keep the reserved au jus warm to enjoy classic dipping with the sandwiches.
- If provolone cheese is unavailable, Swiss or mozzarella can be substituted.
- Adjust horseradish quantity to your preferred level of spice and tang.
- Leftover beef and broth can be refrigerated for up to 3 days or frozen for up to 2 months.
- Use fresh herbs for the best aromatic flavor in the slow cooker.
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
