Slow Cooker French Dip and Au Jus

Slow Cooker French Dip and Au Jus

A few days ago I made the best French dip of my life. Actually, I think it’s the only French dip I’ve ever made. Either way, I’m certain that this recipe will make its way into the rotation of meals here at the Lancaster house.

After smelling the delicious meat scents all day and enjoying a great meal, I was psyched to see so many leftovers. Leftovers are my friend. I decided to let the au jus cool before throwing it in the fridge…and then I forgot. I woke up the next morning to find my beautiful au jus topped with nasty looking white crud. Ruined!

Hopefully, this oversight won’t happen next time. Trust me. There will be a next time.

How to Make French Dip and Au Jus in the Slow Cooker

*3-4 lbs. chuck roast

*Sprinkling of pepper

*4 beef bouillon cubes

*1 purple onion, chopped

*1 packet Lipton onion soup mix

*1 beer of your choosing

*2 c. vegetable broth

*Hoagie rolls

*Provolone cheese

Instructions: Season the meat with pepper (I chose not to use salt since there is plenty of salt in the bouillon, soup mix, and broth). Place all the ingredients into the slow cooker in the order listed. Cook on low for 8 hours. Put cheese on bread, toast, and serve.

Notes: You don’t have to use a chuck roast; but I do recommend a roast. I didn’t cut the fat off the meat until right before serving. I suggest you do the same…fat equals flavor. In lieu of bouillon cubes and vegetable broth you could use a quality beef broth. I used the bouillon and veggie broth, because it’s what I had on hand, and because I still can’t get excited about buying a meat stock since speaking with so many chefs about how to make sauce.

Most all French dip recipes I have read instruct you to serve the meat on crusty bread (including this recipe from Fat Girl Trapped in a Skinny Body), so I decided to toast sub rolls. Good bread makes all the difference! (And it’s okay if you burn the edges a little.)

french dip sandwiches with au jus

In addition to that lovely looking au jus, I also made a prepared horseradish and a horseradish aioli for dipping and spreading. You’ll have to wait for those recipes, but here’s a hint: They’re darn good.

One last thing, I used a cheap and very light beer that I had in the fridge, but I’ve read that the darker the beer the better the flavor. There’s something so rewarding about opening a beer at 8am. Naughty!


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11 Responses to “Slow Cooker French Dip and Au Jus”

  1. What an exquisite meal! You thought of everything and it looks so good!

  2. Eliana says:

    Looks and sounds super super delish!!!

  3. Liz says:

    Thanks so much for sharing this wonderful recipe! My boys would be thrilled with this for dinner…yum, yum. And you’re not alone in leaving perishables out overnight…been there, done that 🙁

  4. A dip prepared with slower cooker…I would really love to try!

  5. Reba Cloud says:

    I will have to try this. I love French dip. I love my crockpot. Good combination. 🙂

  6. Julia says:

    Mmmm, crispy, burnt edges. PERFET for french dip and especially the delightful au jus!

  7. This looks so good! We are definitely going to have to make this for our dad this week.

  8. Monet says:

    Oh I’m hungry now! I love french dip. Thank you for sharing with me. Visiting your blog is always a great way for me to end my weekend. I hope you have a wonderful start to your week. Many blessings!

  9. Cathie says:

    A surprise to us was that babies cannot handle slow cooking. Now that our tot has an obsession with carnitas, she goes ape-nuts because of the smells in the house. There is no explaining to a 16 month old why the carnitas are not ready just because you can smell them. Just a tip for your readers – plan slow cooking when the kids are out of the house. It got real ugly here last week. 😉

  10. Lucy says:

    I found this recipe last night. I got it in the crock pot right now. Smells amazing. My kids keep asking if it is dinner time yet. This is a good sign lol

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