Description
These French Dip Sandwiches feature tender, slow-cooked beef chuck roast seasoned with savory ingredients, served on toasted French rolls with melted provolone cheese. The sandwiches come with a flavorful au jus made from the cooking broth, perfect for dipping. This comforting and hearty recipe is ideal for a satisfying lunch or dinner.
Ingredients
Scale
Beef and Cooking Ingredients
- 2 pounds beef chuck roast
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 onion, sliced
- 3 cups beef broth
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 2 bay leaves
Sandwich Ingredients
- 6 French rolls or baguettes
- 1/2 cup melted butter
- 8 slices provolone cheese
Instructions
- Prepare and Brown the Beef: Heat the olive oil in a large skillet over medium-high heat. Season the beef chuck roast generously with salt and pepper. Brown the beef on all sides in the hot skillet for about 8-10 minutes to develop flavor. Once browned, transfer the beef to a slow cooker.
- Add Aromatics and Liquids: Add the sliced onion, beef broth, soy sauce, minced garlic, and bay leaves to the slow cooker along with the beef. These ingredients will infuse the beef with deep, savory flavors while it cooks.
- Slow Cook the Beef: Cover the slow cooker and cook on low heat for 7 to 8 hours, or until the beef is tender enough to shred easily with a fork.
- Shred the Beef: Remove the beef from the slow cooker and shred it apart using two forks. This shredded beef will be the filling for your sandwiches.
- Preheat Oven and Toast Rolls: Preheat your oven to 350°F (175°C). Slice open the French rolls and lightly brush the insides with melted butter. Place them on a baking sheet and toast in the oven for about 5 minutes until slightly crispy and golden.
- Assemble Sandwiches: Evenly distribute the shredded beef onto the toasted rolls. Top each sandwich with a slice of provolone cheese.
- Melt the Cheese: Return the assembled sandwiches to the oven and bake for an additional 3 to 5 minutes, or until the cheese has melted beautifully over the beef.
- Prepare Au Jus: Strain the cooking liquid from the slow cooker to remove solids such as onions and bay leaves. Pour the strained liquid into small bowls to serve as dipping sauce for the sandwiches.
- Serve: Serve the warm French Dip Sandwiches alongside the au jus for dipping. Enjoy this hearty, flavorful meal that’s sure to satisfy.
Notes
- For best results, use a well-marbled beef chuck roast to ensure tender, juicy meat after slow cooking.
- If you prefer, you can substitute provolone cheese with Swiss or mozzarella based on your taste preference.
- You can prepare the beef in the slow cooker the night before and reheat before assembling the sandwiches for convenience.
- To make the au jus richer, you can reduce the strained cooking liquid in a saucepan over medium heat for a few minutes.
- Leftover shredded beef can be refrigerated for up to 3 days or frozen for up to 3 months.
