There is something about dreary, gray weather that brings out the comfort food craving in me and nothing screams comfort as loudly as a classic French Dip sandwich. The key to a great French Dip experience, of course, is the au jus. Interestingly enough, the best au jus I’ve made is also the easiest! Hey, when a delicious recipe is also easy, I don’t question it.
Since this was a last minute idea, I grabbed the on sale shoulder roast (score) and trimmed it up to make it work for the French Dip. Really, any beef roast will do. I am cooking 4.5 lbs because, as usual, i’m cooking for a crowd. You want to get as much fat off the roast as possible then season with Salt and Pepper. I use Coarse Salt and plain old black pepper.
Before checking out, I headed over to the gravy aisle and got the three easiest components for au jus EVER: Low Sodium Beef Broth, Au Jus gravy mix, and onion soup mix. It doesn’t look great in the picture, but the end result is glorious!
I will take “after” pictures once it’s all put together. Now, to sit back and wait!
- 12 Sub Sandwich Rolls
- 24 provolone or swiss cheese slices
- 1 4-5 lbs. Beef Roast
- 2 Packages Onion Soup Mix
- 2 Packages Au Jus Gravy Mix
- 8 Cups Low Sodium Beef Broth
- salt and pepper
- Trim and season beef roast with salt and pepper, add to slow cooker
- combine onion soup mix, gravy mix, and beef broth in bowl and stir
- Pour broth mix over beef roast
- Cook on Low for 8-10 hours or High for 5-7 hours
- When beef is done, turn oven to Broil
- Shred beef with fork
- Slice rolls in half to create open face sandwiches
- Put two slices of cheese on bottom half and scoop of shredded beef on top half
- Place both on cookie sheet
- Broil in oven until cheese is melted and rolls toasted
- Serve au jus in shallow bowls for dipping