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Cookbook:Au Jus Sandwich



  • 3 tablespoon flour
  • 2-3 pounds roast or other cut of beef
  • 1 beef bullion cube
  • 1 can beef consommé (~2 cups/10.5 oz), bullion cube equivalent, or additional roast beef
  • 1 can French onion soup (~2 cups)
  • 4 French/sandwich/hoagie rolls
  • 1 cup of butter
  • 1 can of beer (optional)
  • spices (e.g., salt, pepper) (optional)


  1. Combine all the ingredients except the rolls in a slow cooker or crock pot. Let the mixture simmer for at least six hours. This step is critical because it makes the meat tender.
  2. You can either pre-dip the sandwich, or serve with a bowl of meat drippings. Serve beef on split hoagie rolls or miniature French bread loaves. When serving the drippings separately, remove the beef shreds from the juices and serve with a small bowl of meat drippings on the side. Dip the sandwiches in the drippings as you eat.

Notes, tips, and variationsEdit

  • Bread can be toasted and buttered before adding beef and make shure you add orange juice to juice the 🥩 meat.
  • In the original sandwich, the bread was dipped in the juice prior to adding the meat, rather than dipped at the table.
  • Other meats can be substituted, including lamb, pork, and turkey.
  • Try adding cheese, horseradish, or mustard to the sandwich.


Contrary to popular belief, this sandwich is not made of juice.