Subscribe for weekly menus!
Everything here is made in a slow cooker and nothing is rushed. Cheap cuts, dried beans and whole spices go in before the day starts and come out eight hours later having done the work themselves. The lid stays on.
French Dip with Chuck & Jus
beef
american
pulled
main
slow-cooker
Chuck cooked down in beef stock and onion until sliceable-soft, piled onto buttered rolls with a bowl of its own strained cooking liquid alongside.
Cook Mode
Stops your screen from going dark
Stops your screen from going dark
RECIPE
French Dip with Chuck & Jus
Chuck cooked down in beef stock and onion until sliceable-soft, piled onto buttered rolls with a bowl of its own strained cooking liquid alongside.
Prep20 mins
Cook480 mins
Total500 mins
Servings8
beef
american
pulled
main
slow-cooker
Ingredients
- 4 lb beef chuck roast
- 3 onions, thickly sliced
- 4 cups beef stock
- 1/4 cup Worcestershire
- 6 garlic cloves, crushed
- 4 thyme sprigs
- 8 crusty rolls
- 8 slices provolone
- 2 tsp kosher salt
Preparation
1
Brown the salted chuck hard on all sides in a dry pan, 12 minutes. The jus takes its colour from this and nothing else.
2
Layer the onions on the bottom, set the roast on top, and add the stock, Worcestershire, garlic and thyme.
3
Cook on low 8 hours, lid on throughout.
4
Lift the beef out and rest it. Strain the cooking liquid and skim the fat — that strained liquid is the jus, and it needs no thickening.
5
Shred or slice the beef against the grain and moisten it with a ladle of jus.
6
Butter the rolls and toast them cut-side down; untoasted bread disintegrates the moment it meets the dip.
7
Fill, lay on provolone, and melt under the broiler 90 seconds. Serve with jus in individual bowls.
Servings and Nutrition
Number of Servings in French Dip with Chuck & Jus8
Nutrition for 1 serving (1 sandwich)
680Calories (kcal)
50Protein (g)
42Carbs (g)
34Fat (g)
Protein 50.0g30%
Carbs 42.0g25%
Fat 34.0g45%