Description
A rich and hearty French dip sandwich made with slow-braised, tender beef piled onto crusty rolls and served with a savory au jus for dipping.
Ingredients
- 2 lbs beef chuck roast or rump roast
- 2 tbsp olive oil
- 1 large onion, sliced
- 3 garlic cloves, minced
- 3 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp dried thyme or rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 4–6 sandwich rolls or a baguette
- 6 slices provolone or Swiss cheese (optional)
Instructions
- Season the beef with salt and black pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat and sear the beef on all sides until browned.
- Remove the beef and set aside. In the same pot, sauté sliced onions and minced garlic until soft and fragrant.
- Return the beef to the pot and add beef broth, Worcestershire sauce, soy sauce, and herbs.
- Cover and braise on low heat for 3–4 hours until the beef is very tender and easily shredded.
- Remove the beef and shred it using two forks.
- Strain or skim the broth and reserve it as au jus for dipping.
- Fill sandwich rolls with shredded beef and add cheese if using.
- Toast the sandwiches lightly until warm and the cheese is melted.
- Serve with a side of warm au jus for dipping.
Notes
- Chuck roast works best for tenderness and flavor.
- Add sautéed mushrooms or caramelized onions for extra depth.
- Include a splash of red wine for richer flavor.
- Use mozzarella or cheddar instead of provolone if desired.
- Store beef and broth separately for up to 4 days.
- Reheat beef in broth to keep it moist.
- Freeze leftovers with broth for longer storage.
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 4g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 120mg
