The flavor of French Dip sandwiches dipped in au jus is wonderful and comforting. The seasoning of this recipe is perfect and easy to prepare – the Crock Pot does most of the work and the results are delicious. The leftovers, if you have any, are fantastic and won’t last long!
When I was a child, I thought French Dip sandwiches were fancy and a treat when we went out to eat. Once I figured out how easy they are to make at home, and I could use the Crock Pot, my view on French Dip sandwiches completely changed!
I make this recipe often and my family loves it. Sometimes I make roasted vegetables to serve with it and other times I throw fries in the air fryer for a quick side. Choose what you think sounds great and you will have a fabulous meal.
Enjoy!
INGREDIENTS
2-3 pounds chuck roast
Salt and Pepper
2 Tablespoons olive oil
4 cups beef stock
1 packet onion soup mix (1.9 oz. packet)
4-5 French bread or hoagie rolls
8 slices Swiss or mozzarella cheese
DIRECTIONS
Generously season each side of the roast with salt and pepper.
In a large skillet (preferably cast iron) add the olive oil and turn to medium high heat.
Sear each side of the roast for 3-4 minutes until it has a golden-brown crust.
Place the roast into the Crock Pot. Add the beef stock and the onion soup mix.
Cook on low heat for 8-10 hours or on high for 5-7 hours. It is best when cooked on low because high may dry out the meat.
Remove the roast from the Crock Pot and transfer to a large bowl.
Shred the meat with two forks and return the meat to the Crock Pot.
If using a French loaf, cut the bread to sandwich size and slice it. If using hoagie rolls, slice if they are unsliced.
Lay the pieces of bread on a baking sheet with the open sides up.
Place beef on one side of the bread and cover the beef with cheese.
Place under the broiler in the oven for a minute or until the tops turn brown and the cheese melts.
Remove from oven.
Ladle juice from the Crock Pot into small bowls for au jus. See Notes if you would like a thicker au jus.
Serve sandwiches hot with the au jus for dipping.
NOTES
Au Jus: If you prefer a thicker au jus, whisk in a small bowl 2 tablespoon of cornstarch and 4 tablespoons of your au jus sauce. Transfer the juice from the Crock Pot to a sauce pan and add cornstarch mixture. Bring to a simmer, remove from heat, and let sit for a few minutes.
Meat: Let the meat rest for 5-10 minutes before shredding. If it does not shred easily, it needs to cook longer.
Rolls: I like to lightly toast the open rolls before placing the beef to prevent the bread from being a bit soggy. It is delicious either way though!
Storing: Make your French dip roast. When it is ready, let cool and then separate the meat from the sauce. If you can leave the meat together that is best or in bigger chunks rather than shredding it. Store them separately in airtight containers. Add about a cup of juice to store the meat in to keep it tender while it is sitting.
Freezing: Make your French dip roast. When it is ready, let cool and then separate the meat from the sauce. Wrap the meat in plastic wrap and place in a freezer bag. Put the juice in an airtight container. Store in the freezer up to 2 months. When ready to reheat, let thaw in the refrigerator overnight.
Reheating: You can either place the meat and juice in the Crock Pot and warm up for about 1 hour or until it is warmed through. You can also reheat in a pot on the stove. Then follow the French dip sandwich recipe for layering your sandwich.