French Dip Sandwiches with Caramelized Onions and Thyme Au Jus

Serves 6


Beef and Jus:
2 pounds beef chuck roast
1 ½ teaspoons salt, divided
½ teaspoon pepper
1 tablespoon vegetable oil
½ cup water
2 packets Savory Choice
¾ cup red wine
1 onion, coarsely chopped
6 sprigs fresh thyme

Caramelized onions:
2 tablespoons olive oil
2 large onions, halved and thinly sliced
¾ teaspoon salt

To Serve:
6 sandwich rolls, split
6 slices Swiss cheese


In a large, heavy skillet, heat the oil over medium-high heat. Season the roast all over with ½ teaspoon salt and the pepper and cook it in the skillet, turning occasionally, until seared on all sides, about 8 minutes total. Transfer the roast to the slow cooker.

Add the onions, water, wine, broth concentrate, the thyme sprigs, and the remaining teaspoon of salt to the slow cooker. Cover and cook on low for 8 hours, until the meat is very tender.

While the roast is cooking, prepare the caramelized onions. Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onions and salt and reduce the heat to medium. Cook, stirring occasionally, until the onions are very soft and golden brown, about 40 to 50 minutes, reducing the heat to medium-low if needed to keep the onions from burning. The onions can be prepared up to 5 days ahead if desired. Store in a covered container in the refrigerator and allow to come to room temperature before using.

Remove the roast from the slow cooker, reserving the liquid, and shred the meat by hand or using two forks.

Toast the rolls under the broiler until nicely browned, about 3 minutes.

Top the bottom half of each roll with some of the shredded beef, some of the caramelized onions, and a slice of the cheese. Return the sandwiches to the broiler and cook until the cheese is melted, about 3 to 4 minutes more.

Meanwhile, strain the broth, discard the solids, taste and add additional salt if needed. Divide the liquid among 6 small dipping bowls.

Serve the sandwiches hot with the broth alongside for dipping.