The classic recipe made easy! This Slow Cooker French Dip Au Jus takes just a few minutes to prepare, and is full of flavor. Grown-ups and kids will love this classic sandwich made at home!
My “niece” transferred to a different store (she works at a grocery store) and is getting a lot more hours, which means I’m babysitting a lot more. She has an almost two-year-old and a 3 month old. Two kids under two plus my rambunctious 6-year-old, right at dinner time. Their father drops them off to me around 4, and we eat at 5:30 when my husband gets home from work. I decided rather than trying to really cook on the days the kids are here, it’s better for my sanity if we have slow cooker meals. I start them in the morning, and then I don’t have to worry about dinner and crying babies at the same time! Lucky for me I already have a good collection of slow cooker recipes I love, like Slow Cooker Pulled Pork Enchiladas, or we could always have breakfast for dinner and make Slow Cooker Ham, Cheese, and Veggie Casserole. If I need more ideas, I can always refer to my most popular recipe collection 95 Easy Crock Pot Dinners. Yes, I use “slow cooker” and “crock pot” interchangeably.
Slow Cooker French Dip Au Jus
Slow Cooker French Dip Au Jus is perfect for these days. It only takes a few short minutes to prepare, the Au Jus (French for “in the juice”) is simple yet flavorful, and shredding the meat then putting it back in with the broth for an hour before eating makes all of the beef delicious!
Once done, the slow cooker French Dip Au Jus is made into delicious sandwiches topped with melted cheese in just two or three minutes under the broiler. Watch carefully so they don’t burn! I discovered I can keep a better eye on them if I broil them two at a time in my toaster oven.
Top these sandwiches with whatever kind of cheese you like, provolone and pepper jack are popular choices, I used fontina simply because I had it and the kids like it.
- 3 1/2 pounds beef chuck roast, trimmed of excess fat
- 4 cups reduced sodium beef broth
- 1/2 cup soy sauce or reduced sodium soy sauce
- 2 tablespoons dehydrated minced onions
- 1 teaspoon garlic powder
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme
- 8 ounces fontina cheese, shredded
- 8 Onion Rolls (or your favorite rolls/buns)
Bring the beef chuck roast out of the refrigerator and let come to room temperature for about 1/2 hour. Trim of excess fat.
Place the roast in a large slow cooker. Pour in the beef broth and soy sauce; stir in the minced onions, rosemary, garlic powder, and thyme. Cover and cook on high for 5 hours, or on low for about 7 hours, until the beef will shred easily.
Remove the beef to a cutting board (don't drain the broth) and shred, removing any additional excess fat. Place the shredded beef back in the slow cooker and cook, covered, for one more hour.
Drain the au jus into a heat proof measuring cup or fat strainer. Place in the freezer for 10 minutes to let the fat rise to the top. Remove the fat with the back of a spoon.
To make the sandwiches: Broil sliced rolls for 1 minute to lightly toast. Place a scoop of beef on half of each roll and top with shredded cheese. Top the other half of the roll with additional cheese, and broil for 1-2 minutes more, or until the cheese is melted, watching carefully. Serve with the au jus for dipping.
Nutritional information provided via Meal Planner Pro. I have not confirmed this calculation.