easy, this French Dip sandwich with au jus is better than most restaurants' recipes!
This slow cooker version of a French Dip Sandwich with a
luscious au jus will knock your socks off, it is soooooo good. And I dare you to find an easier way to make
Mom brought this recipe with her when she came for her
annual visit several years ago. From the first time she made it, we were hooked. We like it so much that we
make if pretty often. The slow cooking keeps the meat moist and the rest of the ingredients combine to make
the most flavorful and delicious broth. “Au jus” is a fancy French term for “with (its own) juice.”
The broth that results from the combined ingredients
mingled with the beef juices as it cooks in the crock pot is better than any restaurant broth we have found
anywhere. We use an inexpensive beer for the broth. All of the alcohol evaporates as it cooks, so it is
completely safe for children to eat. And you can’t taste the beer in the final product, either. I’m not sure
how it does it, but it is one mystery that we’re happy to eat! However, if you don’t want to cook with beer,
use a can of cola instead. It will still be a fantastic broth.
Just before you are ready to eat, dip some of the broth
from the crock pot and let it stand for a few minutes so the fat from the beef rises to the top. At that
point you can either use a fat separator if you have one, or you can carefully dip the fat from the top to
keep the broth from being too fatty. The results are worth it!
As always, I add a slow cooker liner to my crock pot
before adding the ingredients. This keeps the mess to almost nothing. I’m all about not having much to clean
up! I wax on about liners in the post for Beef Stew, so if you are curious,
check it out.