Description
This French Dip Sandwich recipe features tender, slow-cooked beef roast simmered in a flavorful broth with onion soup and au jus gravy mix. Served hot on crusty Hoagie rolls with melted provolone cheese and accompanied by savory au jus for dipping, these sandwiches are perfect for a hearty, comforting meal.
Ingredients
Scale
Beef and Broth Mixture
- 3 pound 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 allow for easy cleanup.
- Mix and Pour Broth: In a medium bowl, combine the dried onion soup mix, au jus gravy mix, beef broth, and water. Pour this mixture evenly over the roast in the crock pot. Cover with the lid securely.
- Cook the Roast: Cook the roast on Low heat for 9 to 10 hours or on High heat for 6 to 7 hours, until the beef is tender and shreds easily. After cooking, carefully transfer the hot roast to a cutting board. Trim away any fat and shred the beef using forks.
- Assemble the Sandwiches: Place the desired amount of shredded beef onto the crusty Hoagie rolls. Top each sandwich with a slice of your chosen cheese.
- Broil the Sandwiches: Arrange the sandwiches on a baking sheet and place under the broiler. Watch closely and broil until the cheese is fully melted and the buns are toasted, as this can happen quickly and they can burn fast.
- Serve with Au Jus: Ladle the au jus gravy from the crock pot into small bowls for dipping. Serve the hot sandwiches alongside the au jus and enjoy the savory, juicy flavors.
Notes
- Use either rump roast or chuck roast depending on availability; chuck offers more marbling and tenderness when slow-cooked.
- Keep an eye on the sandwiches under the broiler to prevent burning.
- Au jus gravy can be skimmed of excess fat before serving if desired.
- For added flavor, toast the Hoagie rolls lightly before assembling sandwiches.
- Leftover shredded beef can be refrigerated for up to 3 days or frozen for longer storage.
