The Beef Dip Recipe

Prepare and roast beef

Preheat oven to 300°F (150°C). Season beef chuck roast with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4 minutes per side.

Add minced garlic, fresh thyme, sliced onion, and beef broth to the pot. Cover with lid and roast in the oven for 3 hours or until beef is fork-tender.

Remove beef from the pot, let rest for 10 minutes, then slice thinly against the grain. Strain and reserve the cooking liquid for au jus.

Make garlic aioli

In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, salt, and pepper until smooth. Refrigerate until ready to use.

Prepare horseradish sauce

In a bowl, combine prepared horseradish, sour cream, mayonnaise, lemon juice, salt, and pepper. Mix well and refrigerate.

Prepare au jus

In a saucepan over medium heat, combine 2 cups reserved beef broth, Worcestershire sauce, soy sauce, onion powder, and garlic powder. Simmer for 10 minutes. Keep warm.

Toast ciabatta and assemble sandwich

Butter the insides of the ciabatta rolls. Toast them on a skillet or under the broiler until golden.

Spread garlic aioli on the bottom half of each roll. Layer with warm sliced roast beef. Add a dollop of horseradish sauce. Top with the other half of the roll.

Serve immediately with a side of warm au jus for dipping.