BEST French Dip with au Jus (Slow Cooker or Instant Pot Recipe)
This is the BEST French Dip recipe! Juicy and tender beef, cooked to savory perfection and piled high on a toasted bun with melty provolone cheese ready for dipping in simple au jus sauce.
Servings:12 sandwiches
Ingredients
For the Beef
- 2 ½ - 3 pound chuck roast
- 3 tablespoons oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cups beef broth
- ¼ cup low sodium soy sauce
- 3 tablespoons Worcestershire sauce
- 1 white or yellow onion, sliced
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herb seasoning blend , or Herbs de Provence
For the Sandwiches
- 24 slices of provolone cheese, see note
- 12 brioche buns, see note
- 4 tablespoons butter, melted
- 3 teaspoons dijon mustard
- ½ teaspoon garlic powder
- 1 teaspoon sesame seeds, optional
- prepared au jus sauce, see note
Instructions
Slow Cooker Directions
- Season the roast all over with salt and pepper.
- Drizzle a large skillet with oil (I love using a cast iron skillet for browning the meat but you can definitely use a nonstick if you prefer) and bring to medium heat on the stovetop. Brown the roast on all sides (about 10 minutes total, 2-3 minutes on each side), then transfer to a greased slow cooker pot.
- Add beef broth, soy sauce, worcestershire sauce, onions, garlic powder, onion powder, and dried herbs.
- Cover and cook on high for 4 hours or on low for 7-8 hours. During the last 30 minutes or so, preheat oven to 375 degrees.
Instant Pot Directions
- Set pressure cooker to SAUTE and drizzle with 1 tablespoon oil. Rub 1 tablespoon of oil all over the beef, then season with salt and pepper.
- Use tongs to arrange the beef in the pot. Sear for about 2 minutes, then turn and continue to sear on all sides until browned all over.
- Add beef broth, soy sauce, worcestershire sauce, onions, garlic powder, onion powder, and dried herbs.
- Place lid on the pot and slide into the locked position. Turn vent valve to SEALED position. Set pot to MANUAL or PRESSURE COOK for 60 minutes. (see note if using a frozen roast)
- Once cook time is up, do nothing while the pot naturally depressurizes for 15 minutes. Mean while preheat oven to 375 degrees. Turn knob to VENTING position and remove lid once float valve drops.
Assembling the Sandwiches
- Transfer meat to a large cutting board. Slice against the grain, or shred with two forks into chunks (don't shred it too finely, see note). Pour 1 cup of the juices from the pot over the beef to keep it really moist.
- Line a baking sheet with the bottom half of the buns. Top each with a slice of cheese. Divide the meat between the buns. Top with another slice of cheese and the top of the bun.
- In a small bowl stir together butter, dijon mustard, and garlic powder. Brush over the tops of the buns. Sprinkle with sesame seeds if desired.
- Cover loosely with foil and bake for 10 minutes until cheese is completely melted. Remove foil and bake another 3-5 minutes until buns are lightly toasted. While sandwiches are baking, prepare au jus sauce. Serve with au jus sauce for dipping.
Notes
1) I used a chuck roast, a rump roast would also work well.
2) To start with a frozen roast, skip the searing step and double the cook time.
3) DIY dried herb blend: 1/4 teaspoon each dried thyme, parsley, oregano, and basil.
4) For extra cheesy sandwiches, use two slices of provolone per sandwich - one beneath, and one on top of the beef. For a lighter version, just use one slice of provolone per sandwich.
5) I love these sandwiches on brioche buns, but you can also use a hoagie roll or something similar.
6) You can make au jus sauce from scratch, but I personally like to save the time and use the concentrate found at most grocery stores. Simple follow the directions on the bottle (1 part concentrate to 1 part water) and simmer on the stove for about 10 minutes while the sandwiches are baking.
7) I prefer to slice across the grain rather than shred the beef - it feels more like a traditional french dip sandwich and the meat tends to be more tender this way.
Nutrition
Calories: 951 kcal, Carbohydrates: 42 g, Protein: 60 g, Fat: 61 g, Saturated Fat: 29 g, Trans Fat: 1 g, Cholesterol: 313 mg, Sodium: 1580 mg, Potassium: 847 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 1253 IU, Vitamin C: 1 mg, Calcium: 387 mg, Iron: 6 mg
