Savory Roast Beef on crusty French bread, accompanied by a tasty dip (“au jus”), the French Dip Sandwich is a special lunch treat.
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”).
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!
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.
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.
- 2 pound beef chuck roast trimmed of excess fat
- 2 tablespoons extra virgin olive oil
- 2 large onions halved and thinly sliced pole to pole
- 3 cloves of garlic minced
- 3 cups low sodium beef broth
- 1/4 cup worcestershire sauce
- 1 bay leaf
- 1 loaf French Bread
- Salt and pepper your chuck roast on both sides. Heat 1 Tablespoon oil in a large frying pan and
- sear the meat on each side until brown and crusty. Transfer meat into the slow cooker.
- 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.
- Spoon the onion and juice mixture into the slow cooker on top of the meat Add the remaining broth, Worcestershire sauce and bay leaf.
- 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.
- 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.
- Slice French bread on a diagonal into sandwich-sized sections, then cut into top and bottom pieces. Toast if desired.
- 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.
- 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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