My dad requests this every time he visits. The homemade au jus for dipping is what makes everyone go back for seconds

This slow cooker 4-ingredient French dip sandwich recipe is the one my dad asks for every single time he visits. It reminds him of the old café that used to sit on the corner of our little Midwestern town, where the roast beef was always tender and the coffee was always on. The beauty of this version is its simplicity: just a good beef roast, a can of condensed French onion soup, a can of beef consommé, and a packet of au jus mix. Those few pantry staples simmer all day into the most flavorful homemade-style au jus that has everyone going back for seconds, dipping their sandwiches until the last drop is gone. It’s the sort of no-fuss, stick-to-your-ribs meal that fits right into a busy day, but still feels like something your mother or grandmother might have made on a Sunday.

Serve these French dip sandwiches hot, piled high on soft hoagie rolls with a small bowl of the warm au jus on the side for generous dipping. They go nicely with a simple green salad, coleslaw, or a pan of oven fries. If you like, add a few dill pickle spears or potato chips for crunch. A glass of iced tea, lemonade, or a cold beer suits this meal just fine, and if you’re feeding a crowd, you can keep the sliced beef and au jus warm in the slow cooker on low so folks can build their own sandwiches as they wander through the kitchen.

Servings: 6

3 to 3 1/2 pounds beef chuck roast, trimmed of excess fat

Place the beef chuck roast in the bottom of a 4- to 6-quart slow cooker. If the roast is very thick, you can cut it into two large pieces so it fits more evenly.

In a medium bowl or large measuring cup, whisk together the condensed French onion soup, condensed beef consommé, and dry au jus gravy mix until the powders are mostly dissolved. Do not add extra water; you want the flavor concentrated for a rich au jus.

Pour the soup and au jus mixture evenly over the beef roast in the slow cooker, making sure some liquid runs underneath and around the sides of the meat.

Cover the slow cooker with the lid and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and easily shreds or slices with a fork. Cooking on LOW gives the most tender result and deeper flavor.

Once the beef is done, carefully transfer the roast to a cutting board, letting the juices drip back into the slow cooker. Tent the meat loosely with foil and let it rest for about 10 minutes so it’s easier to handle.

While the meat rests, skim off any excess fat from the surface of the cooking liquid in the slow cooker with a spoon. Taste the au jus; if it’s too strong, you can stir in a small splash of hot water, but keep it fairly bold for dipping.

Using a sharp knife, thinly slice the beef against the grain into very thin slices, or use two forks to gently pull it into tender shreds. Return the sliced or shredded beef to the slow cooker and stir so the meat is well coated and soaking in the hot au jus.

Split the hoagie rolls and, if you like, warm them briefly in a low oven or toaster just until soft and lightly heated. Do not toast them too hard; you want them to stay soft enough to soak up the juices.

Use tongs to pile the hot, juicy beef onto each hoagie roll, letting a bit of the extra liquid drip back into the slow cooker so the sandwiches don’t get soggy too quickly. Spoon some of the au jus into small bowls or ramekins for each person.

Serve the sandwiches immediately with the warm au jus on the side for dipping, and encourage everyone to dunk their sandwiches generously—that rich homemade-style au jus is what keeps folks coming back for seconds.

For a cheesier version, lay a slice of provolone, mozzarella, or Swiss cheese over the beef on each roll and place the open sandwiches under the broiler for 1 to 2 minutes, just until the cheese melts and bubbles at the edges. If you enjoy a little bite, add sliced pepperoncini or pickled banana peppers on top of the meat before serving. You can also tuck in a few sautéed onions or mushrooms if you have them on hand, though that will take you beyond the basic four-ingredient base. For a slightly leaner option, use a bottom round roast instead of chuck, but be sure to cook it low and slow so it turns tender; chuck will usually give the juiciest result. If the au jus tastes too salty for your liking, stir in a bit of hot water and a splash of unsalted beef broth to mellow it. Food safety tips: Always keep raw beef refrigerated until you’re ready to cook it, and wash your hands, cutting boards, and knives thoroughly after handling raw meat. Make sure your slow cooker reaches a safe temperature; cooking on LOW for the recommended time ensures the beef is fully cooked and tender. Do not leave cooked beef or au jus at room temperature for more than 2 hours; refrigerate leftovers promptly in shallow containers. Reheat leftovers gently on the stove or in the microwave until steaming hot, and use within 3 to 4 days, or freeze for longer storage.