Beef Au Jus Sandwiches

My hand dipping a beef sandwich into au jus.

5 from 5 votes

Beef Au Jus Sandwiches are easy enough for weeknight meals, but special enough for weekend entertaining. Tender, fall-apart beef with a tasty broth, served in hoagie rolls, along with sides of your choice!

Course Main Dish

Cuisine American, French

Keyword beef au jus, beef sandwiches

Prep Time 25

Cook Time 3

Total Time 3 25

Servings large sandwiches

Calories 640kcal

Author Sue Ringsdorf

Ingredients

1-2 Tablespoons avocado oil
3 pound beef chuck roast - at room temp
kosher salt and freshly ground black pepper - to taste
2 Tablespoons tomato paste
1 large onion - sliced thin
4 cups lower-sodium beef broth
1/4 cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon red pepper flakes
1 Tablespoon minced onions
3 whole bay leaves
6 hoagie french bread rolls

Instructions

Sear the meat. Slice the roast in chunks and sprinkle liberally with seasonings (salt, pepper, garlic powder, onion powder, red pepper flakes, and minced onion). Heat a skillet (or you can do this in the instant pot if using that method) to medium heat and add oil.
Then add roast (in batches if necessary) and brown pieces on all sides. Remove the roast from heat.
3 pound beef chuck roast, kosher salt and freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon red pepper flakes, 1 Tablespoon minced onions, 1-2 Tablespoons avocado oil
Cook the beef. Use one of the methods to cook the beef.
Instant Pot – After browning, add the tomato paste, Worcestershire sauce, and a little beef broth to the instant pot and use a spatula to scrape the the brown bits. Add the bay leaves, sliced onion, and remaining broth to cover the roast. Pressure cook on high for 55 minutes, and do a natural release for 15 minutes. Remove roast, cool slightly, and shred.
2 Tablespoons tomato paste, 1/4 cup Worcestershire sauce, 4 cups lower-sodium beef broth, 3 whole bay leaves, 1 large onion
Slow Cooker – Once browned, add the roast to a slow cooker. Add the tomato paste, Worcestershire sauce, and beef broth to cover the roast. Then add the sliced onion and bay leaves. Cook on high for about 5 hours or low for 8-10 hours.. When it falls apart easily, it’s done.
Stove Top – After browning the roast, deglaze the pan with a little broth and the tomato paste, using a spatula to scrape the bottom of the pot. Then add the bay leaves, Worcestershire sauce, and remaining broth to cover then roast. Cook, with lid on, at medium-high heat for 2 to 3 hours, or until beef falls apart easily.
Oven – Once browned, add the roast to a roaster or dutch oven. Add tomato paste and beef broth to cover. Add onions and bay leaves. Cook, with lid on, on 350 degrees for 2 to 3 hours, or until beef is very tender.
Shred beef. Use a slotted spoon to remove the beef to a separate bowl. Shred the beef with two forks, and remove visible fat.
Strain broth. Place a colander over a large measuring cup. Pour the broth into the colander, reserving the juice. Discard the bits.
Serve. Serve beef in hoagie rolls with small bowls of au jus for dipping.
6 hoagie french bread rolls

Notes

Choose a cut of beef that has plenty of fat marbling throughout.
If the roast seems tough, it most likely needs to cook longer.
While I used my homemade hoagie rolls, you could use store-bought rolls instead. Make sure they are sturdy, crusty rolls to hold all of that shredded beef!

Nutrition