Description
Classic French Dip Sandwiches featuring a tender, slow-cooked beef roast simmered in flavorful au jus broth, served on crusty hoagie rolls with melted provolone cheese and a savory dipping sauce. Perfect for a comforting and satisfying meal.
Ingredients
Scale
Beef and Broth
- 3 pounds boneless beef rump roast (or boneless beef chuck roast)
- 1 packet (2 ounces) dried onion soup mix
- 1 packet (1 ounce) Au Jus Gravy mix
- 2 cans (15 ounces each) beef broth
- 2 cups water
Sandwich Assembly
- 8 crusty Hoagie Rolls
- 8 slices Provolone cheese (or White American or Swiss cheese)
Instructions
- Prepare the Roast: Place the beef roast in a greased crock pot to prevent sticking and ensure even cooking.
- Make the Au Jus Mixture: In a medium bowl, thoroughly mix the dried onion soup mix, Au Jus gravy mix, beef broth, and water. Pour this flavorful mixture evenly over the roast in the crock pot. Cover with the crock pot lid to retain moisture during cooking.
- Cook the Beef: Cook the roast on Low heat for 9 to 10 hours or on High heat for 6 to 7 hours until it is fully tender. Once done, carefully transfer the hot roast to a cutting board, remove any fat, and shred the meat finely with forks.
- Assemble and Broil Sandwiches: Place the desired amount of shredded beef on each crusty hoagie roll. Top each with a slice of cheese. Arrange the sandwiches on a baking sheet and place under the oven broiler until the cheese melts and the buns are toasted. Watch closely as they can burn quickly.
- Serve with Au Jus: Ladle the au jus gravy from the crock pot into small bowls for dipping. Serve the sandwiches hot, dipped generously in the savory broth.
Notes
- Use a greased crock pot to prevent the roast from sticking and to make cleanup easier.
- Watch the sandwiches closely under the broiler to prevent burning; cheese melts quickly.
- You can substitute Provolone cheese with White American or Swiss cheese according to preference.
- Leftover au jus can be refrigerated and used as a flavorful soup base or cooking liquid for other dishes.
- For a quicker option, cook on High heat for 6 to 7 hours, but Low heat produces more tender meat.
