Why You’ll Love Easy French Dip with Au Jus Recipe
This French dip recipe delivers plenty of flavor without requiring complicated preparation. The slow cooker does most of the work, allowing the roast to become tender while absorbing the savory cooking liquid.
The combination of beef, French onion soup, and dark beer creates a deep, robust au jus. Thinly sliced provolone adds a creamy, melty layer that balances the rich beef, while freshly baked bread provides a crisp exterior that holds up well when dipped.
It is also a convenient recipe for feeding a family or small group. Most of the cooking is hands-off, and the sandwiches only need a few minutes in the oven before serving.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Rump roast
- French onion soup
- Beef broth, preferably natural rather than flavored
- Minced garlic
- Onion salt
- Dark beer, such as Guinness
- Take-and-bake bread or baguettes
- Thinly sliced provolone cheese
- Melted butter
Directions
- Place the rump roast in the slow cooker. Pour the French onion soup, beef broth, minced garlic, onion salt, and dark beer over the roast.
- Cover and cook on low for approximately 4 to 5 hours. Check the beef toward the end of the cooking time to prevent overcooking. For medium-rare beef, the center should reach 145°F.
- Prepare the bread according to the package directions. Once baked, carefully slice each loaf lengthwise without cutting completely through. Leave the oven on for melting the cheese.
- Remove the roast from the slow cooker and transfer it to a cutting board. Allow it to rest for 10 to 15 minutes so the juices can redistribute.
- Using a sharp knife, slice the roast as thinly as possible across the grain. Cutting against the grain helps produce more tender slices.
- Divide the sliced beef among the prepared loaves and top with thin slices of provolone cheese.
- Place the assembled sandwiches in the oven for 2 to 3 minutes, or until the provolone is completely melted.
- Brush the tops of the warm baguettes with melted butter.
- Divide the remaining cooking liquid from the slow cooker into small bowls and serve alongside the sandwiches as au jus for dipping.
Servings and timing
This recipe makes approximately 6 servings.
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6
Keep in mind that the exact cooking time can vary depending on the size and thickness of the rump roast and the slow cooker being used. Check the internal temperature of the beef toward the end of cooking rather than relying only on cooking time.
Variations
For a slightly different flavor, replace the rump roast with chuck roast or another beef roast suitable for slow cooking. Chuck roast will generally produce a softer, more fall-apart texture.
If you prefer a milder flavor, replace the dark beer with additional beef broth. This keeps plenty of savory flavor in the cooking liquid without the distinctive maltiness of dark beer.
Provolone is a classic choice because it melts beautifully without overpowering the beef, but mozzarella, Swiss, or Monterey Jack can also be used.
For extra onion flavor, sauté sliced onions until caramelized and pile them onto the sandwiches before adding the cheese.
Mushroom lovers can add sautéed mushrooms to the sandwiches. Their earthy flavor pairs particularly well with beef and the rich au jus.
You can also add a small amount of prepared horseradish or horseradish sauce to the bread for a sharper, slightly spicy contrast to the rich beef.
Storage/Reheating
Store leftover beef separately from the bread whenever possible. Place the sliced beef in an airtight container with enough au jus to keep it moist and refrigerate it for up to 3 to 4 days.
Keep leftover bread in a separate airtight container or tightly wrapped at room temperature according to its package storage recommendations. Keeping the components separate prevents the bread from becoming soggy.
To reheat the beef, place it in a saucepan with a small amount of au jus and warm gently over medium-low heat until heated through. Avoid aggressively boiling the meat, which can make thin slices tougher.
You can also microwave individual portions of beef with a spoonful or two of au jus. Cover loosely and heat in short intervals until warmed through.
For the best texture, assemble leftover sandwiches after reheating the beef. Add provolone and place the sandwich in a 350°F oven for several minutes until the bread is warm and the cheese has melted.
FAQs
What is a French dip sandwich?
A French dip is a hot sandwich typically made with thinly sliced roast beef served on crusty bread. It is accompanied by a savory beef cooking liquid called au jus, which is used for dipping the sandwich.
What does au jus mean?
Au jus refers to meat served with its natural cooking juices. In this recipe, the liquid created from the beef, French onion soup, broth, garlic, seasonings, and beer becomes a flavorful dipping sauce for the finished sandwiches.
What is the best beef for French dip sandwiches?
Rump roast works particularly well for this recipe because it can be cooked and sliced thinly. Chuck roast is another option if you prefer softer beef with a more shredded texture.
Can I make French dip without beer?
Yes. Replace the dark beer with an equal amount of beef broth. The finished au jus will have a slightly different flavor but will still be rich and savory.
What kind of beer works best in French dip?
A dark beer such as Guinness works well because its roasted, malty character complements beef. Other dark ales or stouts can also work, although each variety will slightly change the flavor of the cooking liquid.
Why should I slice the beef against the grain?
Slicing against the grain shortens the beef’s muscle fibers, making each bite easier to chew. Look for the direction of the visible lines in the meat and cut across them rather than parallel to them.
How do I keep French dip sandwiches from getting soggy?
Avoid pouring the au jus directly over the assembled sandwiches. Serve it in individual bowls on the side so everyone can dip the sandwich immediately before eating. Using crusty bread also helps the sandwich hold its shape.
Can I prepare the beef ahead of time?
Yes. Cook and slice the roast ahead of time, then refrigerate it with some of the cooking liquid. Reheat the beef gently in the au jus before assembling the sandwiches with fresh bread and cheese.
What cheese is best for French dip?
Provolone is an excellent option because it melts easily and has a mild flavor that complements the beef. Swiss, mozzarella, or Monterey Jack can also be used depending on your preference.
What can I serve with French dip sandwiches?
French dip sandwiches pair well with French fries, potato wedges, roasted potatoes, coleslaw, a simple green salad, pickles, or roasted vegetables. Since the sandwiches are rich and savory, crisp or tangy side dishes provide a particularly nice contrast.
Conclusion
Easy French Dip with Au Jus turns a simple rump roast into a satisfying meal with very little hands-on preparation. Slow cooking the beef with French onion soup, broth, garlic, seasonings, and dark beer creates tender slices of meat along with a deeply savory dipping sauce.
Pile the thinly sliced beef onto warm, crusty bread, cover it with melted provolone, and finish the sandwich with a little melted butter. Served with warm au jus on the side, these homemade French dip sandwiches are hearty, comforting, and perfect when you want an easy slow-cooker dinner that can feed the whole table.
Easy French Dip with Au Jus
Tender slow-cooked rump roast is layered with melted provolone on warm baguettes and served with rich, savory au jus for dipping.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Ingredients
- 3–4 lbs rump roast
- 1 can french onion soup
- 1 cup beef broth (use natural not flavored)
- 1 tablespoon minced garlic
- 2 teaspoon onion salt
- 12 oz dark beer (like Guinness)
- 4 loaves take and bake bread
- 1/2 lb provolone, sliced thin
- 4 tablespoon butter, melted
Instructions
- Add the rump roast to the Crock-Pot® and cover with french onion soup, beef broth, garlic, onion salt, and beer.
- Cook on low for 4-5 hours, checking to avoid overcooking, until the center reaches medium-rare at 145°F.
- Bake the bread according to package instructions, then slice each loaf halfway through. Keep the oven on.
- Remove the roast from the Crock-Pot® and let it rest for 10-15 minutes. Slice thinly across the grain.
- Fill the bread with sliced beef and provolone. Bake for 2-3 minutes, or until the cheese is melted.
- Brush the tops of the sandwiches with melted butter and serve warm with the au jus remaining in the Crock-Pot® for dipping.
Notes
- Slice the roast across the grain for the most tender beef.
- Use a natural, unflavored beef broth for the best au jus flavor.
- A dark beer such as Guinness adds richness to the cooking liquid.
- Serve the remaining cooking liquid in small bowls alongside the sandwiches for dipping.
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 5 g
- Sodium: 1450 mg
- Fat: 34 g
- Saturated Fat: 17 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 49 g
- Cholesterol: 145 mg
