Slow Cooker Grass-fed French Dip Sandwich

Savory Roast Beef on crusty French bread, accompanied by a tasty dip (“au jus”), the French Dip Sandwich is a special lunch treat.  

Savory Roast Beef on crusty French bread, accompanied by a tasty dip (“au jus”), the French Dip Sandwich is a special lunch treat.

Dipping a French Dip Sandwich

Is there any sandwich quite like the French Dip?  While other sandwiches get their fame from layers of flavors. A French Dip Sandwich is simple perfection.  Dipped in a juicy broth (“au jus”).  

Savory Roast Beef on crusty French bread, accompanied by a tasty dip (“au jus”), the French Dip Sandwich is a special lunch treat.

French Dip Sandwich for lunch

While you certainly can buy deli roast beef and packaged “au jus,” it’s not difficult to make a French Dip Sandwich from scratch, thanks to this recipe adapted from the blog Celebrating Sweets.  I use an ordinary chuck roast, grass-fed, from my local farmer.  This makes my French Dip Sandwich both more economical and healthier.  Yes, please! Savory Roast Beef on crusty French bread, accompanied by a tasty dip (“au jus”), the French Dip Sandwich is a special lunch treat.

I do have a few tips for working with a chuck roast.  First, you’ll want to pick the least fatty chuck roast you can find (save a really marbled chuck roast for “sloppy chuck”).  Then trim off the exterior fat before cooking.  This will make the dish leaner, and make your final cutting easier. 

Savory Roast Beef on crusty French bread, accompanied by a tasty dip (“au jus”), the French Dip Sandwich is a special lunch treat.

Slicing slow-cooked chuck roast

While in a perfect world, I’d make this dish with a rump roast, every year when I buy my beef quarter, it seems to include, hmm, like 17 chuck roasts.  It’s normally not my favorite cut. 

But I think that’s going to change!  There are a few tips for working with a chuck roast for this.  First, you’ll want to pick the leanest interior you can find (save a really marbled chuck roast for “sloppy chuck”).  Then trim off the exterior fat.  This will make the dish leaner, and make your final cutting easier. 

French Dip Sandwich
Serves 6
Savory Roast Beef on crusty French bread, accompanied by a tasty dip (“au jus”), the French Dip Sandwich is a special lunch treat.
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Prep Time
30 min
Cook Time
5 hr
Total Time
5 hr 30 min
Prep Time
30 min
Cook Time
5 hr
Total Time
5 hr 30 min
528 calories
44 g
136 g
15 g
53 g
4 g
400 g
603 g
5 g
0 g
10 g
Nutrition Facts
Serving Size
400g
Servings
6
Amount Per Serving
Calories 528
Calories from Fat 136
% Daily Value *
Total Fat 15g
23%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 136mg
45%
Sodium 603mg
25%
Total Carbohydrates 44g
15%
Dietary Fiber 2g
9%
Sugars 5g
Protein 53g
Vitamin A
0%
Vitamin C
10%
Calcium
7%
Iron
45%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 pound beef chuck roast trimmed of excess fat
  2. salt/pepper
  3. 2 tablespoons extra virgin olive oil
  4. 2 large onions halved and thinly sliced pole to pole
  5. 3 cloves of garlic minced
  6. 3 cups low sodium beef broth
  7. 1/4 cup worcestershire sauce
  8. 1 bay leaf
  9. 1 loaf French Bread
Instructions
  1. Salt and pepper your chuck roast on both sides. Heat 1 Tablespoon oil in a large frying pan and
  2. sear the meat on each side until brown and crusty. Transfer meat into the slow cooker.
  3. Heat remaining 1 Tablespoon oil in the same pan, add onions and cook until golden. Add the chopped garlic and cook for an additional minute. Deglaze the pan with a few tablespoons of beef broth and scrape up most of the browned bits.
  4. Spoon the onion and juice mixture into the slow cooker on top of the meat Add the remaining broth, Worcestershire sauce and bay leaf.
  5. Cook in the slow cooker on high for 3-4 hours or low for 5-6 hours, until the meat is tender. Remove the meat to a cutting board, then slice off any remaining fat. Thinly slice the meat and set aside, keeping warm.
  6. Strain the juices from the slow cooker through a fine meshed strainer and reserve (this is your au jus). Separate and set aside the onions that remain in the strainer. Discard the bay leaf, bones, and roast scraps.
  7. Slice French bread on a diagonal into sandwich-sized sections, then cut into top and bottom pieces. Toast if desired.
  8. Pile meat and onions onto bottom slice, then drizzle with a little broth mixture (au jus) and replace bread top. For each sandwich, place 1/4 - 1/3 cup of au jus in ramekin and serve on the side for dipping.
Notes
  1. I had quite a bit of "au jus" left after serving this. This went into the freezer for a later soup or stew.
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calories
528
fat
15g
protein
53g
carbs
44g
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Art of Natural Living https://artofnaturalliving.com/

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