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Adlen Robinson: French Dip Sandwiches with Au Jus
Adlen Robinson

A French dip sandwich with au jus might sound fancy and impossible to make at home, but it is actually surprisingly easy to make—especially when you let your slow cooker do most of the work for you. My only caveat is this: The main ingredients are meat, bread, cheese and broth. That being said, please use quality ingredients when it comes to those components. 

Choose a well-marbled chuck roast—trim off the excess fat. Don’t skip the searing step—it truly helps caramelize the outside of the beef and locks in flavor. Use a good sturdy sub roll or Hoagie roll—if it is too soft, it won’t hold up the meat and the juices. Don’t use pre-shredded mozzarella—instead, buy a block of the cheese and grate it yourself. Lastly, use the best quality beef stock and preferably bone broth made from grass-fed cows—you can find this at almost all grocery stores now. Hurray! 

This dish freezes beautifully, so don’t worry if it makes too much for your family—just label and freeze for a future dinner. Enjoy! 


French Dip Sandwiches with Au Jus

3-4 pound chuck roast, trimmed

Salt and pepper

2 tablespoons olive oil

16 ounces best-quality beef broth, preferably bone broth

1 onion, thinly sliced

1 ½ tablespoons soy sauce

2 ½ tablespoons Worcestershire sauce

4 sturdy sub or Hoagie rolls

1 ½ cups mozzarella cheese, grated


Liberally season the chuck roast with salt and pepper. Heat olive oil over medium-high heat in a heavy skillet. Sear chuck roast on all sides until golden brown. Place chuck roast in slow cooker. Add bone broth, onion, soy sauce, and Worcestershire sauce. Cover and cook on low for 8-10 hours. When done, remove roast to a platter and shred with two forks. Cover with aluminum foil. Pour bone broth and onions into a saucepan and bring to a boil. Reduce for 8 minutes, tasting for seasoning. Pour sauce into four small bowls for dipping. 

To assemble sandwiches, pile shredded meat onto buns and then top with plenty of grated mozzarella. Broil sandwiches until cheese is melted and bread is toasty. Serve sandwiches with au jus (which means “with juice” in French) for dipping. Also, serve with lots of napkins! 

Of course, you can serve your French Dip sandwiches with chips—but adding this coleslaw will make it all the more special. I like to use honey instead of sugar, but either will work. 


Coleslaw with Honey

2-3 cups finely shredded cabbage

1 carrot, peeled and grated

1/3 cup mayonnaise

2 tablespoons honey (more if you like it sweeter)

1 tablespoon apple cider vinegar

¼ teaspoon dry mustard

¼ teaspoon celery seeds

Pinch of salt and pepper to taste


In a bowl, combine cabbage and carrots. In a small bowl, whisk together mayonnaise, honey, apple cider vinegar, dry mustard, celery seeds, salt and pepper. Taste the dressing and add more honey if you like it sweeter, or more vinegar if you want more tang. Toss the slaw with the dressing and then cover and chill for at least an hour before serving. Toss and serve.