Slow Cooker French Dip Sandwich with Au Jus

I had been craving a French dip sandwich for a very, very long time. And when I found this recipe using a slow cooker I knew it was the one for me. Except for the fact that after working in the lab all day and then going to the gym immediately after, 6-7 hours of cooking time has long been passed. So how do I solve this problem? Boyfriend to the rescue!

Before he started his new job he was at home most days of the week, so I put him to work! I think I was pretty easy on him for this one. Throw a bunch of stuff in a pot at noon, turn it on and we will have something tasty for dinner! But then I had to do the dishes because that’s the rule. S/He who cooks dinner is exempt from dishes. Not a problem though because my craving was finally fulfilled by this delicious sandwich.


1 medium yellow onion

3/4 cup beef broth/stock

1/4 cup reduced sodium soy sauce

1/2 cup water

1 Tbsp Worcestershire sauce

1 Tbsp creole mustard

2 cloves garlic, roughly chopped

~3lb chuck roast

Salt & pepepr

6-8 sandwich rolls, split

6-8 slices of Swiss cheese


  1. Slice the onion into ~1/4-inch rounds. Keeping the rounds intact, place them in the bottom of the crockpot.
  2. Add beef broth, soy sauce, Worcestershire sauce, mustard, and garlic to the crockpot.
  3. Salt and pepper both sides of the roast and place on top of the onions.
  4. Cook on low 6-7 hours until beef is fall-apart tender.
  5. Transfer the roast to a cutting board and thinly slice.
  6. Remove the onions and set aside. I strain the juice into a large “defatter” measuring cup and get rid of the oil that collects on top.
  7. Return the roast, juice, and onions to the crockpot for up to an hour before serving (I usually switch it to “Keep Warm” so it doesn’t continue cooking).
  8. Heat the broiler. Place the split sandwich rolls on a lined baking sheet and toast for 1 minute or just until the bread begins to brown.
  9. Remove the tops from the pan. Lay the beef on the bottom of the rolls and top with cheese.
  10. Return to the oven just until cheese is melted. Top with sandwich halves and serve with small bowls of jus.

Source: Confections of a Foodie Bride


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