For the the au jus part of the French Dips, you can just serve the cooking liquid on the side.  To make it even more delicious, strain the liquid, add a 1/4 cup red wine, and boil for 3 minutes to reduce the liquid.

Slow Cooker French Dips

serves 4


2 pound chuck roast

1 14.5-ounce can beef stock

1 tablespoon salt

1 teaspoon pepper

1 tablespoon Italian seasoning herb blend

1 yellow onion, cut in half

1/4 cup red wine (optional)

4 large, crusty french rolls

4 slices provolone cheese


Cover the roast in the salt, pepper, and Italian seasoning and place in slow cooker with onion.  Add beef stock and cook on low for 8-10 hours.


When you’re ready to serve,  preheat the oven to broil.  Shred the beef and discard onion hunks.


Optional step: Strain the juice through a fine sieve.  On the stovetop, bring the liquid to a boil.  Add a red wine and boil for 3 minutes.


Cut the rolls in half and assemble the sandwiches on a cookie sheet.  Broil until cheese is melted.  Serve with the au jus on the side.