Saucy French Dip Sandwiches with Barbecued au Jus
These sandwiches will be the juiciest things to hit your next gathering. With finger-licking flavor, they're bound to be the life of the party. Bon appétit!
- 1 tablespoon vegetable oil
- 1 3-pound boneless beef chuck roast, trimmed of excess fat
- 1 6-ounce package au jus gravy mix
- 1 teaspoon red pepper flakes
- 1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
- 1 12-ounce bottle Heinz® Chili Sauce
- 12 rustic sandwich rolls, split
Heat oil in large skillet over medium-high heat. Add roast. Cook for 8 to 10 minutes or until browned on both sides. Place roast in 4 to 5-quart slow cooker. Sprinkle with gravy mix and red pepper flakes. Cover and cook on low for 7 to 9 hours or until beef is fork-tender. Transfer roast to cutting board. Skim fat from juices in slow cooker. Reserve 2 cups juice; discard remaining juice.
Whisk together cranberry sauce and chili sauce in medium bowl. Whisk together 1 cup juice and 1 1/3 cups sauce mixture in slow cooker. Shred or cut beef into thin slices. Stir beef into remaining sauce mixture in medium bowl. Stir in remaining 1 cup juice. Divide beef mixture evenly among rolls. Serve with au jus remaining in slow cooker for dipping.
Makes 12 sandwiches