When I cooked up some slow cooker balsamic roast last week and used the leftovers with whatever bread we had on hand and the au jus as a dip, it got me in the mood to make an ‘official’ dip sandwich aka the French dip sandwich. So when I saw a recipe floating around on Pinterest, I went for it. Pretty sure it’s not French but with all the wacky food names nowadays, who cares. As long as it’s yummy! Right?
And when it’s cold, a hot sandwich really makes things better.
One origin story says the sandwich came to be when someone accidentally dropped it into a pan of meat drippings. So let’s “accidentally” drop ours in the au jus dip several times, shall we? Or drop with intent, if that makes you happier.
Like the balsamic roast, it was really quick to put together. The searing did require some finesse though because I had 4 pounds of beef clamped precariously in my tongs. It’s a lot of meat! And since I’m mentioning it already, I would say make this if you have a huge family or don’t mind eating the same thing for days. Or you can freeze it. Because it’s a lot of meat!
Anyway, mixing the gravy together was fun. I got to play around with Creole seasoning for the first time, which I heard is a spice mix of paprika, cayenne, oregano, thyme, basil, onion powder, garlic powder and salt and pepper. It had a nice kick to it when I did the taste test. But since such a small portion was used for the entire recipe, this will not be spicy at all. If you want it spicy though, you can season away.
Once you’re done with the prep state which I promise is a lot faster than how much I have blabbed so far, toss it in the slow cooker, pour that gravy on and sit back and relax for 8 hours. Or go to work. Or sleep. I did it during the day and left the house for some yoga. Mr. Cooking Jar got some Taco Bell in between. I came back and completely forgot it was cooking and wondered out loud when Taco Bell started smelling so delicious. It was a nice win when I realized it was my food instead.
Speaking of smelling great, the onions really caramelize well here. I added one, but if you want it piled with caramelized and tender onions, add more!
Then it’s shredding time with two forks. This part is easy. Be sure to separate the fatty bits but don’t mistake the onions for it! They’re sneaky like that. Shredded Roast, Hidden Onion. Yes, I did just go there.
Lastly, I may or may not have chosen the wrong kind of baguette. I’m a bread newb like that. Mine was super big and I think the thinner ones would have worked better. Nice and flat, and not so bulky. Plus they fit in your mouth better. Or you can get French rolls. Whatever works for you! I added some Provolone cheese and a very thin spread of horseradish mustard just for that bite. Oh and I toasted the bottom half of the sandwich to melt the cheese and get the bread all nice and crusty. The crustier it is, the more it holds up when you dip!
- 3-4 lb. chuck roast
- Salt and pepper to taste
- 1 onion, thinly sliced
- 2 cups beef consomme/broth
- 1½ teaspoons garlic, minced
- ¼ cup soy sauce
- ¼ cup red wine vinegar
- 1 tablespoon Creole seasoning
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ tablespoon dried oregano
- ½ tablespoon paprika
- Crusty baguette/french rolls
- Provolone cheese
- Caramelized onions (optional)
- Horseradish mustard
- Season meat with salt and pepper and sear over medium high heat until browned on both sides
- Transfer meat to a slow cooker and add onions
- Combine consomme/broth with garlic, soy sauce, red wine vinegar, Creole seasoning, garlic and onion powders, oregano and paprika. Stir to mix
- Pour gravy over the meat and cover and cook for 8 hours on low
- Once cooked, remove the roast and shred with two forks
- Fix up by adding some shredded beef to a a sliced baguette, spread a THIN layer of horseradish mustard and top with provolone cheese
- Broil at 450 degrees F for 5 minutes or until cheese has melted
- Dish and serve hot with au jus dip
Nutrition for serving size of 10 and only the beef: