Speedy French Dip Au Jus

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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.

Stacy Springer
Einstein’s Kitchen Executive Chef/Owner

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