A hot sandwich with thinly sliced roast beef that is so tender it melts in your mouth. A French baguette slathered with horseradish mayo, then topped with the beef, swiss or provolone cheese and caramelized onions. Baked until the cheese gets melted. Served with a side of rich tasting Au Jus for dunking and to soak up with any pieces of leftover bread you can find (because it tastes so amazing)!
Did I get your attention? Is your mouth watering yet? I am describing our French Dip Sandwiches with Au Jus. The meat gets so tender and flavorful after cooking for hours in the crockpot. The bread is crispy which is perfect for dipping and soaking up all the Au Jus. It is seriously out of this world!
This has to be one of my husbands all-time favorite meals to eat. He has literally been asking me to make this at home for years. No joke, for years! I was never a big French Dip connoisseur so I never had the desire to make it at home. I honestly couldn’t understand his fascination with it. ‘He would resort to eating one when we would go out to eat (which isn’t that often). So, after many years of him
asking begging, I decided to give it a try. You know what? They are pretty darn good. I can’t believe I waited this long to make one. Well, let me tell you, I just may become a French Dip w/Au Jus connoisseur after all! My kids may become one too!
French Dip Sandwich w/Au Jus
Makes approx. 6-8 Sandwiches
3-4 lbs., Chuck Roast, Boneless
32 oz., Beef Broth
1 (10.5 oz.), Beef Consommé
Few Glugs, Dry Red Wine
Drizzle, Balsamic Glaze
Several good dashes, Worcestershire Sauce
1 White, Onion, sliced
6 Garlic Cloves, peeled and sliced
2 Tablespoons, Tamari or Soy Sauce
1 Bunch, Fresh Thyme
1 Teaspoon, Dry Oregano
2 Bay Leaves
1 Teaspoon, Garlic Salt
1 Tablespoon, Olive or Avocado Oil
1-2 long, French Baguettes
8 Slices, Provolone or Swiss Cheese
4 Long Rolls, French Baguette *use a harder, crispy bread
Horseradish Mayo for Rolls:
2/3 Cup, Mayo
3-4 Tablespoons, Horseradish
1 White Onion, peeled & sliced
1/2 Teaspoon, Dry or Fresh Thyme
Pinch, Dry Oregano
1 Tablespoon, Olive Oil
1 Tablespoon, Butter
1/4 Cup, Broth from crockpot
Turn Crockpot to high heat.
Spray the crockpot with cooking spray (I do this to avoid any sticking to my crockpot). Drizzle Olive Oil on the bottom of the crockpot. Slice 1 Onion and add that to the bottom of the crockpot. Slice the garlic and add to crockpot. Add the beef broth, beef consommé, Tamari (or Soy Sauce), Worcestershire, Red Wine, Balsamic Glaze, thyme, oregano, bay leaves, S&P and garlic salt to the crockpot and stir to combine all the ingredients.
While the crockpot is heating up, sear the meat on the stove. Season the meat first with S&P on all sides. Heat a cast iron skillet on the stove over medium-high heat. Once hot, add the Oil. Once oil is hot, add the meat. Sear for only a few minutes on all sides. You’ll know it is ready to flip over if the meat no longer sticks to the pan.
Once all sides are seared, place the meat into the crockpot. Cover and cook on High for 4 hours or Low for 8 hours.
After 3 hours of cooking the meat on high, remove it and place on a cutting board (meat board). Cut into very thin slices (cutting against the grain). Return the slices of meat to the crockpot and continue cooking for another hour or so. Taste and adjust seasonings as needed.
Within the last 1/2 hour of cooking the meat, start to remove some of the broth (liquid) form the crockpot (make sure the meat is still covered in the crockpot with some of the broth). Using a mesh strainer, transfer the broth to a pot on the stove, over medium-high heat. Once the broth starts to boil, turn the heat to low. Let it simmer for about 20-30 minutes, reducing by almost 1/2. Taste and adjust season if necessary.
Caramelized Onions: Make the caramelized onions within the last hour of cooking the meat. Peel and slice 1 onion. Heat a cast iron skillet on the stove over medium-high heat. Once the pan is hot, add the oil and butter to the pan and once hot, add the onions. Sauté for about 5 minutes then season with thyme, oregano, S&P and stir well. Continue cooking until the onions start to get golden brown, about 25 more minutes. As the onions start to stick to pan, start adding small amounts of the broth from the crockpot to the onions and stir. Cook the onions until the liquid is absorbed. Turn the heat off and let the onions sit.
Assemble the Sandwiches: Cut the rolls open, place them onto a baking sheet. Spread the Horseradish Mayo on the inside of the rolls. Place a slice of cheese on the bottom roll, then add the meat and then another slice of cheese and then the top of the roll. Wrap the assembled sandwiches in a piece of aluminum foil and set them on the baking tray. Bake in the oven for approx. 5-7 minutes, just until the cheese is melted.
Remove from the oven and serve with small bowls of the Au Jus. Serve with fries or a side salad or any of your favorite side dishes.
Searing (or pan searing) is an important technique used in grilling, baking, braising, roasting, sautéing, etc. The surface of the food (usually meat, poultry or fish) is cooked at high temperature until a caramelized crust forms. This also helps to seal in the juices.