Description
Enjoy the classic Slow Cooker French Dip Sandwiches with Au Jus featuring tender, flavorful beef chuck roast slow-cooked to perfection with onions and herbs, served on toasted French rolls with melty provolone cheese and a tangy horseradish mayo spread. Perfect for an easy and hearty meal with delicious dipping jus made from the savory broth.
Ingredients
Units
Scale
Beef and Cooking
- 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
Assembly
- French sandwich rolls (6 rolls)
- 3 tablespoons mayonnaise
- 3 teaspoons horseradish
- 4 slices provolone cheese
Instructions
- Season and Flour the Beef: Season the chuck roast generously with kosher salt and freshly ground black pepper on all sides. Lightly coat the roast with all-purpose flour on all sides to help develop a nice crust when searing.
- 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 olive oil and sear the roast for about 3-4 minutes per side until browned evenly. Remove and set aside.
- Prepare Slow Cooker: In the slow cooker insert, combine the beef broth, Worcestershire sauce, sliced onions, thyme sprigs, and bay leaf. Place the seared roast into the slow cooker.
- Slow Cook the Beef: Cook 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 into 1/4-inch thick pieces.
- Strain and Prepare Jus: Strain the broth to remove bay leaf and thyme sprigs, discard them. Return the onions and sliced beef to the slow cooker and add just enough broth to keep it moist. Keep reserved au jus warm in a saucepan, seasoning with salt and pepper if needed.
- Toast Rolls and Prepare Spread: Toast the French sandwich rolls until golden. Meanwhile, whisk together mayonnaise and horseradish to create the spread.
- Assemble Sandwiches: Spread the horseradish mayo thinly on toasted rolls. Top with slices of beef, onions, and place slices of provolone cheese on top.
- Melt the Cheese: Place assembled sandwiches under a broiler until the provolone cheese melts and bubbles, about 1-2 minutes.
- Serve: Serve sandwiches immediately with warm reserved au jus for dipping.
Notes
- For a stronger horseradish flavor, increase the horseradish in the mayo spread to 4 teaspoons.
- If you don’t have a broiler, melt the cheese in a hot oven at 400 degrees Fahrenheit for 3-5 minutes.
- Use French rolls or baguettes that are sturdy enough to hold the juicy roast beef without becoming soggy.
- Leftover au jus can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a lower sodium option, use a low-sodium beef broth and reduce added salt.
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
