French Dip Sandwiches with Au Jus
Makes enough for 6 to 8 sandwiches
You will need:
- 1 medium yellow onion
- 3/4 cup beef broth or stock (I use low sodium if I can find it)
- 1/4 cup soy sauce
- 1/2 cup water
- 11/2 Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- 1/4 to 1/2 tsp Tabasco sauce
- 2 cloves garlic, roughly chopped
- ~3lb chuck roast
- 6-8 sandwich rolls, split
- ~1/2 pound of sliced provolone or swiss cheese
Slice the onion into 1/4 to 1/2-inch rounds. Keeping the rounds intact, line the bottom of the crockpot with the onions. Add beef broth, soy sauce, Worcestershire sauce, mustard, Tabasco sauce, and garlic to the top of the onions. Salt and pepper both sides of the roast and place on top of the onions. Cook on low 6-7 hours until beef is fall-apart tender. Shred the roast using two forks (you can remove it from the crock pot to shred if it is easier for you, but I shred mine in the pot). You can keep the crockpot on warm until you are ready to eat.
Preheat the broiler. Place the split sandwich rolls on a baking sheet and toast for 1 minute or just until the bread begins to brown. I toss my buns in the toaster oven so I don't have to wait for the broiler to preheat.
Scoop out some of the beef and onion mixture onto the bottom bun. Top with Provolone cheese. You can place the sandwiches back in the oven after you have topped them with meat and cheese, but I find that the meat melts the cheese anyways. Serve with small bowls of jus.
Modified from this recipe.