There’s something about a good French dip sandwich that just sings to the soul—like a warm hug on a crisp autumn day. This slow cooker version, with its absurdly simple five-minute prep, is almost too good to be true. Who knew that a lazy Sunday could taste so rich and savory, dripping with delicious au jus, while you binge-watch that new Netflix series everyone won’t stop talking about?
Steps
- Season your beef roast generously with salt and pepper. In a separate container, mix beef broth with Worcestershire sauce and set it aside for later use.
- Heat oil in a pan over medium-high and sear the meat on all sides until a brown crust forms. Transfer the seared meat to your slow cooker or remove it from the Instant Pot if using.
- Lower the heat to medium and sauté sliced onions in the same pot until they soften, for about 5 minutes. Add minced garlic and cook for another minute or two, then deglaze the pot with a few tablespoons of the broth mixture, scraping up any browned bits.
- For slow cooker: Combine the onion mixture, beef, remaining broth, and a bay leaf in the slow cooker. Cook on high for 3-4 hours or low for 5-6 hours until the meat is tender. For Instant Pot: Add the onion mixture, beef, remaining broth, and bay leaf, and cook on high pressure for 60 minutes followed by a 20-minute natural release.
- Once cooked, transfer the meat to a cutting board and slice or shred it. Strain the cooking juices to create au jus, discarding solids and reserving the liquid.
- Return sliced meat and onions to the cooker, adding a bit of au jus to moisten. Adjust seasoning with salt and pepper, and reserve remaining au jus for dipping.
- Toast your rolls, fill them with the meat and onion mixture, and top with cheese. Melt the cheese in a preheated 375°F oven or under a broiler.
- Serve the sandwiches with au jus on the side for dipping, ensuring each bite is flavorful and juicy.
Ingredients
- 2-3 pounds of beef chuck roast or rump roast, trimmed of excess fat (alternatively, sirloin roast or boneless bottom round for a leaner option)
- 3 cups of low sodium beef broth
- ¼ cup of Worcestershire sauce
- 2 tablespoons of extra virgin olive oil
- 2 yellow onions, quartered and thinly sliced
- 3 cloves of garlic, minced
- 1 bay leaf
- Salt and pepper to taste
- 4-6 sturdy rolls (to prevent falling apart when dipped)
- 8-12 slices of cheese (options include provolone, Swiss, Havarti, or Monterey Jack)
Nutritional Values
Calories: 610kcal | Carbohydrates: 27g | Protein: 44g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 143mg | Sodium: 883mg | Potassium: 923mg | Fiber: 1g | Sugar: 5g | Vitamin A: 405IU | Vitamin C: 4.2mg | Calcium: 320mg | Iron: 11.2mg
FAQ
- What is the best cut of meat for a French Dip Sandwich?
- For French Dip Sandwiches, a rump roast or chuck roast is typically used. These cuts provide a balance of flavor and tenderness. Alternatively, a Boneless Bottom Round or Top Sirloin Roast can be used for a leaner option. You can trim excess fat before cooking if desired.
- How do I make au jus for dipping?
- Au jus is made from the meat’s cooking juices combined with beef broth and Worcestershire sauce. After cooking, strain the solids from the liquids to create the au jus, which should be thin, not like gravy.
- Can I make this recipe using an Instant Pot?
- Yes, you can make this recipe using an Instant Pot. The sauté function allows you to brown the meat and onions directly in the pot before pressure cooking. While it takes about 2 hours from start to finish, most of this is non-active cooking time.
- How should I store leftovers?
- Store leftover meat and onions in the refrigerator for up to 3 days. Keep the au jus separately in the refrigerator for the same duration. Reheat both the meat and au jus before assembling the sandwiches.
- What type of bread is best for French Dip Sandwiches?
- Use crusty rolls that won’t fall apart when dipped in the au jus. Avoid bread that is too soft to ensure it holds together when assembling the sandwich.
Tips
- Brown the Meat for Extra Flavor: While you can skip searing the meat, taking the extra time to brown it in a hot pan will enhance the overall flavor of the dish.
- Use the Sauté Function in the Instant Pot: If using an Instant Pot, take advantage of its sauté function to brown the meat and onions directly in the pot, saving you from extra dishes.
- Choose the Right Cut of Meat: Opt for a rump roast or chuck roast for a classic French Dip, but you can also try a leaner option like a Boneless Bottom Round or Top Sirloin Roast, depending on your preference.
- Prepare Au Jus Carefully: After cooking, strain the juices to create a flavorful au jus for dipping. You can stretch the au jus by adding a little more beef broth if needed.
Equipment
- Instant Pot – If you choose the Instant Pot method and do not already own one.
- Slow Cooker – If you choose the slow cooker method and do not already own one.
- Cast Iron Skillet or Dutch Oven – For searing the meat if you do not have one.
- Fine Mesh Strainer – For straining the au jus.
