Au jus means serving meat with its cooking juices. In this Crock Pot French Dip recipe, the slow cooker liquid becomes the warm dipping sauce after the beef finishes cooking.

Can I use another cut of beef?

You can use another cut, but chuck roast is recommended because it becomes tender during long slow cooking and shreds more easily than leaner cuts.

No. Cheese is optional. Provolone works well because it melts smoothly and complements the beef without overpowering it.

Yes. The beef can be prepared ahead and stored in its cooking juices overnight. Reheat gently and toast fresh rolls before serving.

How is French dip different from a Philly cheesesteak?

French dip uses slow-cooked roast beef served with dipping juices, while Philly cheesesteak is made with thinly sliced beef cooked directly on a hot surface and typically has a different texture.

Crock Pot French Dip – Rich Flavor, Easy Dinner

Description

Tender Crock Pot French Dip sandwiches made with slow-cooked chuck roast, savory cooking juices, toasted hoagie rolls, and melted provolone. Serve each sandwich with warm au jus for dipping.

Ingredients

Scale

3-4 lb beef chuck roast
1-2 Tbsp vegetable oil
1 tsp salt, or to taste
1/2 tsp black pepper, or to taste
12 oz dark beer
1 1/2 cups beef broth
1 large yellow onion, sliced
1/4 cup soy sauce
1 Tbsp Worcestershire sauce
6-8 hoagie rolls
2 Tbsp butter, softened, for toasting rolls
6-12 slices provolone cheese

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Instructions

Heat oil in a large skillet over medium-high heat.
Pat the chuck roast dry with paper towels, then season all over with salt and pepper, rubbing the seasoning into the meat.
Once the oil is hot, add the chuck roast and sear for 3-4 minutes per side, until a deep golden brown crust forms.
Transfer the seared roast to the bottom of a slow cooker insert.
Add the beer to the hot skillet and reduce the heat to medium. Scrape the browned bits from the bottom of the skillet with a wooden spoon or spatula.
Pour the skillet liquid into the slow cooker with the beef.
Add beef broth, onion, soy sauce, and Worcestershire sauce to the slow cooker.
Cover and cook on LOW for 8-10 hours, or on HIGH for 5-6 hours, until the beef is tender and easy to shred.
Remove the meat to a large bowl and shred it, discarding any large pieces of fat. Add a few ladles of the cooking liquid to keep the beef moist.
Line a rimmed baking sheet with foil.
Lightly butter the cut sides of the hoagie rolls, then toast them cut-side down in a clean skillet over medium-high heat until golden, if desired.
Pile shredded beef onto the toasted hoagie rolls and top each sandwich with 1-2 slices of provolone cheese.
Place the open sandwiches on the prepared baking sheet and broil briefly until the cheese is melted, watching carefully so the rolls do not burn.
Add the top part of each roll.
Serve each sandwich with about 1 cup of warm cooking juices from the slow cooker for dipping.

Notes

For the most tender texture, cook the beef on LOW when time allows.
Store leftover shredded beef with some cooking liquid so it stays moist.
Reheat gently with extra juices before serving.
Toast fresh rolls when making sandwiches from leftovers.
If you do not cook with beer, use additional beef broth instead.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 642
Sugar: 5
Sodium: 1080
Fat: 34
Saturated Fat: 14
Unsaturated Fat: 17
Trans Fat: 1
Carbohydrates: 35
Fiber: 2
Protein: 46
Cholesterol: 142