Easy French Dip Sandwiches with Au Jus
User Reviews
4.6
Easy French Dip Sandwiches with Au Jus
Description
Easy French Dip Sandwiches with Au Jus feature a chuck roast seasoned with garlic, salt, and pepper, roasted atop seasoned thin onion slices. The beef stock forms a flavorful au jus during roasting. The meat is cooked low and slow until tender enough to slice and shred, while the onions infuse a subtle sweetness and depth. After roasting, the jus is strained to serve as a dipping sauce that enhances the sandwich experience.
The shredded beef is layered onto hoagie rolls topped with cheese like Swiss, Havarti, or provolone, then served warm. The sandwich combines the tender, savory meat with melted cheese and the rich, salty au jus for dipping, delivering a classic French dip texture and taste.
For added convenience, this recipe adapts well to a slow cooker, where cooking the roast on low for 8-10 hours yields similar tenderness. Adding soy sauce or Worcestershire sauce to the broth intensifies the umami flavor of the au jus. This preparation can help ease weeknight cooking without sacrificing flavor.
Ingredients
- 3 lbs chuck roast excess fat trimmed
- 5 yellow onion thinly sliced, medium
- 6 cloves garlic pressed
- 1 tbsp butter
- 2 tbsp kosher salt
- 2 tbsp black pepper freshly cracked
- 1/2 tsp sugar
- 28 oz beef stock or beef consomme
- 6 hoagie roll
- 12 lices cheese swiss, havarti, or provolone
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- In a 9x13 baking dish or large dutch oven, layer the onion slices on the bottom of the dish. Season with the sugar, 1 tsp salt, 1 tsp pepper and toss to coat onion slices in seasoning.
- In a small bowl, use a fork to mix the butter, 1 tsp kosher salt, and 1 tsp black pepper with the pressed garlic to make a garlic paste. Use the rest of the salt and pepper to season the meat generously on each side, then rub the garlic paste over each side of the roast. Place the seasoned chuck on top of the seasoned onion slices in your baking dish or dutch oven.
- Pour in beef broth then put it into the oven, covered with aluminum foil or with oven-safe lid, for 2 hours. Remove the lid and cook for another hour until chuck roast is tender and barely holding together.
- Pull the roast out; slice and shred the meat on a cutting board. Use a fine mesh sieve to strain the onions from the jus; save both the au jus and onions separately.
- In the sandwich rolls, layer slices of cheese, onions, and meat. Place on baking sheets and put into the oven on a low broil. Melt the cheese for a few minutes, then remove from oven.
- Serve with the jus in small bowls on the side to dip into.
Notes
- This recipe can be adapted to a slow cooker by cooking the roast on low for 8 to 10 hours while you're away, providing tender meat with ease.
- Incorporating soy sauce or Worcestershire sauce into the beef broth enhances the umami depth of the au jus dipping sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 481kcal | 24% |
| Carbohydrates | 20g | 7% |
| Protein | 77g | 154% |
| Fat | 57g | 88% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 25g | 147% |
| Trans Fat | 3g | 150% |
| Cholesterol | 250mg | 83% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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