Description
A comforting and flavorful sandwich with tender roast beef and rich au jus.
Ingredients
3 to 4 pounds beef chuck roast or rump roast
½ teaspoon kosher salt or to taste
½ teaspoon black pepper or to taste
10.5 ounces condensed beef broth 1 can, low sodium
10.5 ounces condensed French onion soup or condensed onion soup, 1 can
1 medium yellow onion sliced
12 ounces light beer
2 cloves garlic minced
1 sprig fresh rosemary optional
1 teaspoon Worcestershire sauce
8 French rolls or 2 baguettes cut into 6-inch rolls
½ cup butter
Instructions
Season the roast with salt and pepper. Brown each side of the roast in a pan over medium-high heat.
In a slow cooker, combine beef broth, French onion soup, onions, beer, garlic, rosemary, and Worcestershire sauce. Cook on low for 8 hours or high for 4 hours, until the beef is tender.
Let the cooked roast rest for 15 minutes, then shred or slice the beef.
Butter the rolls and toast them lightly under a broiler.
Fill the rolls with beef and serve with the slow cooker juices for dipping.
Notes
For the best flavor, use good quality beef broth or consommé.
Don’t overcrowd the baguette when adding the beef.
Feel free to adjust the amount of au jus depending on your preference.
Keep a close eye on the sandwich while it’s baking to ensure the bread toasts to your liking without burning.
- Cook Time: 3 hours
- Category: Sandwiches
- Cuisine: French