Description

Slow Cooker French Dip Sandwiches with Au Jus feature tender, flavorful beef chuck roast cooked low and slow with onions and herbs, served on toasted French rolls with melted provolone cheese and a zesty horseradish mayo spread. The sandwiches are accompanied by rich, savory au jus for dipping, making a classic and comforting meal perfect for easy family dinners or gatherings.

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 of thyme
1 bay leaf

Sandwich Assembly

French sandwich rolls (6 rolls)
3 tablespoons mayonnaise
3 teaspoons horseradish
4 slices provolone cheese

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Instructions

Season and Flour the Beef: Generously season the beef chuck roast on all sides with kosher salt and freshly ground black pepper. Lightly coat the roast evenly with all-purpose flour to help create a nice crust when searing.
Sear the Roast: Preheat the slow cooker insert if it has a sear function; otherwise, heat a heavy pan or skillet over medium-high heat. Add the olive oil and sear the roast for 3 to 4 minutes per side until browned on all sides. Remove from heat and set aside.
Prepare the Slow Cooker: In the slow cooker insert, combine beef broth, Worcestershire sauce, sliced onions, thyme sprigs, and the bay leaf. Place the seared beef into the slow cooker and cook on HIGH for 4 hours or on LOW for 8 hours, until the meat is tender and easy to shred.
Slice the Beef: Transfer the roast to a cutting board and slice into 1/4-inch thick slices. Discard thyme sprigs and bay leaf from the slow cooker liquid.
Strain and Prepare Au Jus: Strain the broth to remove solids, then return the sliced onions and beef to the slow cooker. Add enough reserved broth to keep the meat moist. Keep additional strained broth warm separately as the au jus. Season the jus with salt and pepper if needed.
Toast Rolls and Prepare Spread: Toast the French rolls until golden and crisp. Meanwhile, mix mayonnaise and horseradish in a small bowl to make a zesty spread.
Assemble Sandwiches: Spread a thin layer of horseradish mayo on each toasted roll. Layer with beef slices, some cooked onions, and top with sliced provolone cheese.
Melt Cheese: Place assembled sandwiches under a broiler briefly until the cheese is melted and bubbly.
Serve with Au Jus: Serve sandwiches hot with warm au jus on the side for dipping. Enjoy!

Notes

Ensure the roast is at room temperature before cooking for even cooking.
Use a heavy skillet or cast iron pan for optimal searing results if your slow cooker doesn't have a sear function.
The Zoup! Culinary Concentrate is key for the rich broth, but you can substitute with high-quality beef broth if needed.
Adjust horseradish quantity in mayo spread to your preferred heat level.
Broil the sandwiches carefully to avoid burning the cheese; watch closely as it melts quickly.
Leftover meat and broth can be refrigerated separately and used within 3 days.

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