This French dip beef with au jus is an easy two-step method for perfectly seasoned meat that cooks in a tangy, piquant au jus.

A French dip sandwich is only as good as the meat, but a good roast and a two-step cooking process can yield perfect results every time.

For French dip beef or any beef that will be shredded or pulled for sandwiches,  I like using a bottom round roast. It is an economical and flavorful cut that is perfect for the slow cooker method.

The Beef: For this recipe, I used a lovely roast from Shipley Farms Beef. Shipley Farms, located in the NC mountains,  offers pasture raised beef without added steroids, hormones or antibiotics. The roast was a gift from our friend Gray Shipley whose grandfather is the proprietor of Shipley Farms Beef. My family raved about the roast. It was tender, flavorful, and absolutely delicious.

The 2-Step Cooking Method: Making the perfect beef and au jus for French dip sandwiches can be achieved with just a few ingredients and two methods of cooking the beef.

First, the beef is seared in a skillet to achieve a crusty, caramelized exterior that lends a depth of flavor and texture that can’t be achieved by slow cooking alone. This takes about 10 extra minutes but is absolutely critical to getting the best results. The oil, seasonings, and hot skillet searing give a salty crust and browned bits of flavor that make the meat phenomenal.

Second, the beef is cooked all day in a slow cooker to make it fall apart tender. The beef braises in a flavorful blend of onion soup mix, beef broth, Worcestershire sauce and a few other seasonings. As it braises, the drippings from the beef mix with it to yield a rich, flavorful au jus. Once the meat and au jus are done, simply strain the au jus to remove bits of onion and crust and pour into small bowls for dipping.

The Sandwiches: Once the meat is shredded and au jus set aside, it is super easy to make yummy French dip sandwiches. Toast the bread….add the meat & cheese (we love Swiss)…..place under broiler until cheese melts…..serve with au jus. Delicious! (If you have slaw on hand, try it on a French dip. It adds a different but yummy twist.)

I’d love to hear back from you if you try this, so please feel free to leave comments. Thanks so much for stopping by! Be blessed, and stay savvy!!!

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French Dip Beef Made in the Slow Cooker

Yield: 12

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours 20 minutes

This recipe makes French dip beef and au jus all at once in a slow cooker.

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Ingredients

• 1 large sweet onion (like a Vidalia), peeled and sliced into 4-5 large wedges
• 3 cloves garlic, peeled and minced
• 1 (3 lb.) boneless beef pot roast
• 2 TB oil
• 1 (14.5 oz.) can reduced-sodium beef broth
• 1 packet Lipton onion soup mix
• 1/4 c. Worcestershire sauce
• kosher salt (to taste)
• course ground pepper (to taste)
• garlic salt (to taste)

Instructions

2. SEAR ROAST:
3. Heat oil in skillet over medium-high until oil sizzles.
4. Sprinkle roast on all sides with salt, pepper & garlic salt, rubbing into the roast with fingers.
5. Place roast in hot oil; browning on all sides.
6. MIX MARINADE
7. Place beef broth, Worcestershire sauce, onion soup mix & garlic into bowl.
8. Mix until well blended.
9. SLOW COOKER
10. Place onion wedges in the bottom of slow cooker, spacing to support roast.
11. Place roast on top of onion wedges.
12. Pour marinade over roast.
13. Cook on low for 8-10 hours.
14. Remove roast; shred with a fork.
15. Pour pan juices through a sieve; use as au jus.

Nutrition Information

Serving Size 1
Amount Per Serving Calories 2776Total Fat 117gSaturated Fat 39gCholesterol 544mgSodium 10908mgCarbohydrates 263gSugar 30gProtein 188g