French Dip Sandwiches & Au Jus

Ingredients

• 1.59 kg (3 1/2 lb)beef chuck roast
• 454 g (16 oz)beef broth (or 480 ml water with 2 tsp beef bouillon or 2 beef bouillon cubes)
• 298 g (10.5 oz)condensed French onion soup
• 5 ml (1 tsp)garlic powder
• 1/2 smallred onion, cut into thin strips
• 5 ml (1 tsp)salt
• 2.5 ml (1/2 tsp)ground black pepper
• To tasteFrench rolls or hoagie rolls
• To tastesliced provolone cheese

Instructions

1. 1

   Mix the broth

   Pour the beef broth and condensed French onion soup into the slow cooker. Stir in the garlic powder, red onion, salt and black pepper.

2. 2

   Add the beef

   Trim away most of the roast’s fat, then place the beef in the slow cooker. Cut it into pieces if needed to fit; a 4-quart cooker may be a tight fit.

3. 3

   Cook until tender

   Cook on high for 4–6 hours or on low for 6–8 hours. The original cook also used high for 4 hours followed by low for 3 hours, until the beef fell apart.

4. 4

   Strain the jus

   Pass the cooking liquid through a mesh strainer into a separate pot. If you have a gravy separator, use it to remove the layer of fat; otherwise skim off as much as you prefer.

5. 5

   Build the sandwiches

   Serve the beef in fresh or toasted rolls, adding provolone if desired. Dip the sandwiches into the strained au jus.

What are French dip sandwiches?

A French dip is a sandwich of beef served in a roll with a bowl of its cooking juices for dipping. Despite the name, it is an American-style sandwich; the “French” commonly refers to the bread rather than the dish’s origin.

Here, slow-cooked chuck roast and condensed French onion soup make a deeply savoury filling and dipping jus with little active cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 45g protein, 40g carbs, 20g fat.

The beef supplies most of the protein and much of the fat, while the rolls provide most of the carbohydrates; provolone adds extra protein and fat. The broth and condensed soup contribute much of the sodium. For a more balanced plate, serve one sandwich with a generous side of vegetables or salad.

Why chuck roast works

Chuck roast: this cut has connective tissue that softens over a long, gentle cook, making the beef easy to pull apart. Trimming away most of the visible fat, as directed, helps keep the finished jus from becoming overly oily.

Cut size: if the roast will not fit in the cooker, divide it into large pieces rather than forcing the lid closed.

Getting the slow-cooker timing right

High or low: the recipe allows 4–6 hours on high or 6–8 hours on low. Cookers vary, so use tenderness as the useful cue rather than relying only on the clock.

Doneness: the beef should pull apart easily when pressed with a fork. If it still feels firm, continue cooking and check again later.

Straining the au jus

Mesh strainer: pour the liquid through a fine mesh strainer to catch the onion pieces and other solids. Transfer it carefully to a separate pot as described in the method.

Fat layer: a gravy separator makes skimming easier, but a spoon can remove some of the fat from the surface if you do not have one. Keep the jus warm for serving.

Choosing and toasting the rolls

Rolls: French rolls or hoagie rolls are sturdy enough to hold the shredded beef and stand up to dipping. Toast them if you would like a firmer surface.

Cheese: provolone is optional and adds a mild, creamy layer. Add it to the filled roll while the beef is hot so it softens.

What to serve alongside

Fresh contrast: a simple green salad or crunchy slaw complements the rich beef and salty dipping liquid.

Warm sides: roasted vegetables or a portion of chips make the sandwiches a more substantial meal. Serve the jus separately so everyone can dip to taste.

Recipe notes & tips

• Check that the slow-cooker lid closes fully before starting, especially if your cooker is small.
• Trim most of the visible fat before adding the roast, as the method directs.
• Let the beef become fork-tender before taking it out to serve.
• Strain the jus into a separate pot so you can skim the surface more easily.
• Toast the rolls if you want them to hold up better to the dipping liquid.
• Offer the jus in individual bowls to make dipping easier.

Variations

• Add herbs: stir in a little dried thyme before cooking for an herbal note.
• Use Swiss: swap the provolone for sliced Swiss cheese.
• Add mushrooms: serve sautéed mushrooms with the beef for an earthy topping.
• Make it spicy: add a few sliced pickled peppers to each sandwich.
• Serve open-faced: spoon the beef over toasted bread and pass the jus alongside.

Common mistakes to avoid

• Forcing in a whole roast: cut it into pieces if needed so the cooker can close properly.
• Serving firm beef: continue cooking until a fork pulls the meat apart easily.
• Skipping the strainer: strain the cooking liquid to remove solids before serving it as jus.
• Leaving too much fat in the jus: skim the surface or use a gravy separator if you prefer a less oily dip.
• Overloading the roll: add a manageable amount of beef so the sandwich stays easy to hold and dip.

How to store

Refrigerate leftover beef and au jus separately in covered containers for up to 3 days. Reheat the beef gently with a little jus and warm the remaining jus separately; assemble the rolls just before serving.

Frequently asked questions