French Dip Sandwich
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 hrs 10 mins
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Resting Time
15 mins
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Total Time
8 hrs 35 mins
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Servings
8
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Calories
700 kcal
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Course
Main Course
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Cuisine
American
French Dip Sandwich
Description
This recipe involves seasoning and searing a 3-4 pound chuck or bottom round roast to develop a brown crust before slow cooking it in a crock pot with beer and a packaged au jus mix. The long, low cooking breaks down connective tissue, producing tender, shreddable beef infused with a savory broth. After cooking, the meat is shredded and warmed with melted provolone on toasted hoagie rolls brushed with garlic butter and briefly broiled to melt the cheese and crisp the bread edges.
The sandwich’s flavor comes from the braised beef and the garlic butter toasted rolls. The spiced au jus—strained and served separately—adds moisture and a dipping option that enhances the eating experience. The combination creates a tender, juicy texture contrasted with toasty bread.
This sandwich makes a satisfying casual meal and can be served alongside the au jus for dipping. Leftover beef and au jus store well separately in the refrigerator or freezer, allowing easy reheating. Reheating involves microwaving or stovetop warming of the meat, toasting buns again with garlic butter, and melting cheese under the broiler.
Storage notes highlight keeping meat and bread separate to preserve texture, with refrigerated leftovers good for several days and frozen components lasting up to three months.
Ingredients
- 3-4 lb chuck roast or bottom round beef roast
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp onion powder
- 1 Tbsp olive oil
- 1.25 oz au jus mix dry, package
- 12 oz beer
- 3 Tbsp butter melted
- 1/4 tsp garlic powder
- 12 lices provolone cheese
- 8 hoagie roll
- 1 Tbsp parsley optional, freshly chopped
Instructions
- Let roast rest at room temperature for at least 15 minutes before searing.
- Season roast with salt, pepper and onion powder.
- Add olive oil to skillet and medium heat. Sear roast on all sides in skillet.
- Place roast in Crock Pot. Sprinkle the Au jus packet over the roast, then pour beer over the roast. Close lid and set to cook on low for 8 hours.
- After cooking time is done remove lid and transfer meat to serving plate, shred meat.
- Set oven to broil and place sandwich rolls on a baking sheet.
- In a small bowl combine butter and garlic powder. Brush over rolls and broil under low heat for 3-4 minutes, just until golden brown.
- Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.
- Top sandwiches with freshly chopped parsley.
- Strain liquid left in crock pot with a fine mesh strainer. Serve strained Au jus with sandwiches for dipping.
Notes
- Store leftover meat and au jus separately to prevent soggy bread and prolong freshness.
- Keep leftover toasted bread at room temperature in an airtight container to maintain texture for a few days.
- Freeze cooked beef and au jus in separate airtight containers for up to three months; thaw in the refrigerator before reheating.
- Reheat meat in microwave or stovetop, toast buns with garlic butter, then assemble and broil sandwiches until cheese melts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 700 kcal
% Daily Value*
| Calories | 700kcal | 35% |
| Carbohydrates | 35g | 12% |
| Protein | 49g | 98% |
| Fat | 39g | 60% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 158mg | 53% |
| Sodium | 1001mg | 42% |
| Potassium | 634mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 565IU | 11% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 356mg | 36% |
| Iron | 14.4mg | 80% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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