Tulo

French Dip

A sliced open hoagie roll piled with thin-sliced roast beef and melted provolone, next to a small cup of dark au jus for dipping.

Braising a chuck roast low and slow in beef broth with aromatics does two jobs at once: it turns a tough, inexpensive cut fork-tender, and it builds a deeply savory braising liquid that becomes the au jus, so there's no separate sauce to make from scratch.

Prep
20 min
Cook
3 hr 30 min
Total
3 hr 50 min
Servings
6

Ingredients

Servings6
  • 3 lb beef chuck roast
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 large yellow onion, sliced
  • 4 cloves garlic cloves, smashed
  • 4 cups low-sodium beef broth
  • 1/2 cup dry red wine
  • 2 tbsp soy sauce
  • 3 sprigs fresh thyme sprigs
  • 2 leaves bay leaves
  • 6 rolls hoagie rolls
  • 6 slices provolone cheese slices
  • 2 tbsp unsalted butter, softened

Nutrition per serving

Calories
528
Protein
25g
Carbs
43g
Fat
27g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Pat the chuck roast dry and season all over with salt and pepper.
  2. 2Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the roast on all sides, about 3-4 minutes per side, until deeply browned, then remove to a plate.
  3. 3Add the sliced onion to the pot and cook for 4-5 minutes, until softened and browned in spots. Add the garlic and cook for 30 seconds more.
  4. 4Pour in the red wine and scrape up the browned bits stuck to the bottom of the pot, then add the beef broth, soy sauce, thyme, and bay leaves.
  5. 5Return the roast to the pot, bring to a simmer, then cover and transfer to a 300°F (150°C) oven, or reduce the stovetop heat to low. Braise for 3 to 3.5 hours, until the meat shreds easily with a fork.
  6. 6Remove the roast to a cutting board and let it rest for 15 minutes, then thinly slice against the grain.
  7. 7Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off excess surface fat and keep the au jus warm over low heat.
  8. 8Split the hoagie rolls and spread the cut sides with softened butter, then toast under the broiler for 1-2 minutes, until golden.
  9. 9Pile the sliced beef onto the bottom halves of the rolls, top each with a slice of provolone, and return to the broiler just until the cheese melts, about 1 minute.
  10. 10Close the sandwiches and serve immediately with small cups of the warm au jus for dipping.
How to Use a Meat Thermometer

Tips & variations

  • Chuck roast is the standard cut for this because its connective tissue melts into the braising liquid, giving the au jus body; leaner cuts like round roast will shred but produce a thinner, less rich jus.
  • Add a splash of Worcestershire sauce to the au jus at the end for extra depth if the broth tastes flat.
  • For a sharper bite, swap the provolone for Swiss cheese.
  • The beef can be braised up to 3 days ahead; the flavor of both the meat and the jus actually improves overnight in the fridge.

Storage & reheating

Store sliced beef and strained au jus separately in airtight containers in the refrigerator for up to 4 days, or freeze both for up to 3 months. Reheat the beef gently in a skillet with a splash of the au jus to keep it moist, and warm the remaining jus in a small saucepan; toast fresh rolls rather than reheating already-assembled sandwiches, which turn soggy.

Tips from the Tulo kitchen

  • Freezing the seared roast is possible but the texture of the shredded meat is noticeably better when braised fresh rather than frozen and thawed.
  • A ladle makes portioning the hot au jus into individual dipping cups much less messy than pouring straight from the saucepan.

FAQ

What cut of beef is best for French dip?

Chuck roast is the standard choice because its marbling and connective tissue break down during a long braise, keeping the meat moist and enriching the au jus; brisket or bottom round also work but need slightly longer cooking times.

Can I make French dip in a slow cooker?

Yes. Sear the roast first, then transfer everything to a slow cooker and cook on low for 8-9 hours or high for 5-6 hours, until the meat shreds easily.

Why is my au jus thin and watery?

This usually means the braising liquid wasn't reduced or concentrated enough; simmer the strained liquid uncovered for 5-10 minutes after straining to thicken it slightly and intensify the flavor.

What kind of roll should I use for French dip?

A sturdy hoagie or French roll with a firm crust holds up best once dipped; soft sandwich bread or bulky burger buns fall apart too quickly in the jus.

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