French Dip Sandwich Recipe
This easy French Dip Sandwich is made with perfectly cooked, melt-in-your-mouth chuck roast served on top of crusty bread with melty cheese, cooked onions, and dipped leftover cooking gravy (au jus). A simple, comforting classic loaded with amazing flavor!
Servings: 6 servings
Ingredients
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt plus more to taste
- ½ teaspoon ground black pepper plus more to taste
- 1 (4-5) pound chuck roast
- 2 cups beef broth
- 1 (8-ounce) can stout beer or Coke
- 2 teaspoon Worcestershire sauce
- 2 teaspoon beef bouillon powder
- 1 tablespoon vegetable oil
- 2 tabelespoon butter
- 3 Vidalia onions thickly sliced
- 5 cloves garlic sliced
- 4 sprigs fresh thyme
- 4 French rolls or hoagie rolls/buns
- 12 slices provolone cheese or Swiss cheese
Instructions
- Preheat the oven to 275 degrees Fahrenheit.
- Rub this seasoning mixture all over the rump or chuck roast, then set aside.
- Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat, then sear the seasoned roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
- Add the beef broth, beer or Coke, Worcestershire sauce, and beef bouillon to a large measuring cup, stir to combine, then set aside.
- Melt the butter in the pot, then add the onions and sauté for 3 minutes, until they become slightly soft, then add in the garlic and cook for 30 seconds or until fragrant.
- Pour in the prepared broth and bring to a simmer, then place the roast and thyme in the pot and cover with the sauce.
- Cover the pot with a lid, transfer it to the preheated oven, and let the roast cook for about 3 hours or until tender.
- Once the roast is cooked, remove it from the pot and place it on a cutting board to rest for at least 15 minutes.
- Slice into thin pieces. (My roast was so tender it was falling apart even after resting for 30 minutes, so do your best with this part.)
- Strain the cooking liquid through a fine-mesh sieve to remove any solids- this will be your au jus sauce for dipping, but keep the strained onions for the sandwiches.
- Preheat the oven to 375 degrees Fahrenheit.
- Slice the rolls in half lengthwise while still keeping them connected, and generously butter both sides before placing them on a baking sheet.
- Toast in the oven for 10 minutes.
- Place the slices of beef on one side of each roll, and add a portion of caramelized onions to the other side, along with 3 slices of provolone cheese on top of the roast.
- Place the baking sheet with the assembled sandwiches into the oven until the cheese is melted and bubbly, about 8-10 minutes.
- Serve the sandwiches with au jus served hot in a small bowl on the side.
Notes
Leftovers: The ingredients for this sandwich can be stored in separate airtight containers in the fridge for up to 4 days.
Freezing: Freeze the beef and au jus separately for best results.
- Roast Beef: Once cooked, allow the roast beef to cool, then slice it into thin pieces. Place it in a freezer-safe container or bag and place it into the freezer for up to 3-4 months.
- Au Jus: Allow the au jus to cool completely, and place it in a separate freezer-safe container for up to 3-4 months.
Nutrition
Calories: 892kcal | Carbohydrates: 36g | Protein: 74g | Fat: 49g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 236mg | Sodium: 1629mg | Potassium: 1378mg | Fiber: 3g | Sugar: 10g | Vitamin A: 418IU | Vitamin C: 10mg | Calcium: 424mg | Iron: 9mg
