Speedy French Dip Au Jus
- 2 lb. Chuck Roast
- 2 Tbsp. Olive Oil
- 1 Large onion sliced thinly
- 2 cloves garlic, peeled and smashed
- 2 sprigs fresh thyme leaves
- 2 Tbsp. Worcestershire Sauce
- 2 cans (10 1/2 ounces each) Campbell’s®
- Condensed French Onion Soup
- 6 slices provolone cheese, cut in half
- 6 Italian hoagie rolls
- Salt and Pepper to taste
1-Season the beef with salt and black pepper. Heat the oil in a 12-inch skillet over high heat. Add the beef and cook for 10 minutes or until well browned on all sides.
2-Add the onion, garlic, thyme sprigs and soup to the pressure cooker under pressure for 60 min.
3-When the beef is almost done, heat the oven to 350°F. Line a baking sheet with parchment paper. Place the rolls, cut-side up, onto the baking sheet. Divide the cheese among the rolls. Bake for 1 minute or until the rolls are toasted and the cheese is melted.
4-Remove the beef to a cutting board. Cut the beef into thin slices. Divide the beef among the rolls. Serve with the soup mixture (au jus) on the side for dipping.
*Recipe designed for Pressure Cooker, but can be used in Slow Cooker at High for 4 ½ hours.
Einstein’s Kitchen Executive Chef/Owner