There was a chorus of “mmmm’s” as we ate this for dinner. Once again, it’s another simple and quick go to recipe that is great for weeknight dinners. The small number of ingredients is also a huge plus to this recipe.
I don’t normally like anything soggy (cereal especially) but this sandwich is one of those things that has to be soaked in sauce. I mean, to the point of it running down your arm when you take a bite. It has such a strong, beefy flavor from the broth and consomme that you may just want to drink it.
This sandwich brings back childhood memories as much of the food I make does. French dips have always been a family favorite in our home and we used to eat them often growing up. When my brother was little, he used to call the au jus “rah jus.” I don’t know if it was a speech thing or if he really thought that’s what they were called but I always think of that when I make these. He is still a huge fan of them to this day and when he was visiting, I made these for him and they were a huge hit.
Shredded French Dips
recipe from food.com
3 lbs chuck roast
1 (10 3/4 ounce) can French onion soup
1 (10 3/4 ounce) can beef consomme
1 (10 3/4 ounce) can condensed beef broth
1 teaspoon beef bouillon granules
8 -10 bakery rolls
Provolone cheese, optional
1. Sear roast on all sides until golden then place in the crockpot.
2. Combine canned soups with bouillon granules (do not dilute soups).
3. Pour over meat and cook on low 8 hours.
4. Remove meat from crockpot and shred with forks. Skim fat from au jus in crockpot then return meat to crockpot to rewarm.
5. Pile meat on rolls, melt provolone on top and serve juice as dipping sauce on the side.