French Dip Sandwich (Crockpot Chuck Roast + Beer Au Jus)
Ingredients
• 3–4 lb chuck roast
• Salt & black pepper (generous)
• 1 tbsp neutral oil
• 2 large onions, thinly sliced
• 4 cloves garlic, minced
• 1 packet au jus mix
• 3 cups beef stock
• 1 cup beer (lager or amber works great)
• 1–2 tbsp Worcestershire sauce
• Hoagie rolls or French rolls
• Provolone or Swiss cheese
• Pickled onions (for topping)
⸻
Instructions
1. Season the roast generously with salt and pepper on all sides.
2. Sear it hard in a hot pan with oil over medium-high heat until deeply browned on all sides (3–4 minutes per side). Transfer to crockpot.
3. Build the base: In the same pan, add sliced onions with a pinch of salt and cook 8–10 minutes until softened and lightly caramelized. Add garlic and cook 30 seconds.
4. Deglaze with the beer, scraping up all the browned bits, then pour everything into the crockpot over the roast.
5. Add liquid: Stir in beef stock, Worcestershire sauce, and the au jus packet. The liquid should come about ¾ up the roast.
6. Slow cook:
• Low for 8 hours (best texture)
• OR High for 5–6 hours
Cook until fork-tender and easily shreddable.
7. Shred the beef and return it to the crockpot juices. Let sit on warm for 20–30 minutes to absorb flavor.
8. Build the sandwich:
• Lightly toast rolls
• Pile high with beef
• Top with cheese and broil until melted
• Finish with pickled onions
9. Serve with strained au jus on the side for dipping.