French Dip Recipe

1. Prepare and Sear

Pat the beef chuck roast dry with paper towels and season evenly with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tablespoon vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Sear the roast on all sides, about 3–4 minutes per side, until deep brown. Transfer the roast to a plate.

2. Sauté Aromatics

Reduce heat to medium. Add the peeled and quartered onion to the pot and sauté 4–5 minutes until softened and beginning to brown. Add smashed garlic cloves and cook 30–45 seconds until fragrant.

3. Deglaze and Assemble for Braise

Pour in 1 cup dry red wine to deglaze, scraping up browned bits with a wooden spoon. Let the wine reduce by half, about 3–4 minutes. Add 4 cups beef broth, 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, the thyme sprigs, and 2 bay leaves. Return the seared roast to the pot, submerging it about halfway in the liquid.

4. Braise

Bring liquid to a gentle simmer, then cover and transfer to a 325°F (160°C) oven, or reduce heat to low on the stovetop. Braise until the meat is fork-tender and registers about 195°F internal if using a thermometer, roughly 2 to 2 1/2 hours depending on size. Every 30–45 minutes, baste the roast with pan juices.

5. Rest and Slice

Remove roast to a cutting board and let rest 15 minutes covered loosely with foil. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract juices. Discard solids and skim fat from the surface if desired. Reserve liquid for the au jus.

6. Measure 2 cups of the strained braising liquid into a saucepan and bring to a simmer over medium heat. In a small bowl, whisk 1 teaspoon cornstarch with 2 tablespoons cold water until smooth to make a slurry. Slowly whisk the slurry into the simmering jus and cook 1–2 minutes until slightly thickened. Taste and season with the remaining 1/2 teaspoon kosher salt and additional pepper or a splash of soy or Worcestershire if needed. Keep warm; this is your dipping jus.

7. Slice Bread and Warm

Split the 4 French rolls horizontally but not all the way through (so they hinge), and spread 1/2 tablespoon butter on the cut interior of each roll. Place rolls buttered-side down on a sheet pan and toast in a 400°F (200°C) oven for 4–6 minutes until lightly golden.

8. Slice Beef Thinly

While rolls toast, thinly slice the rested roast against the grain into slices about 1/8-inch thick. Pile the sliced beef on a rimmed baking sheet and ladle a few tablespoons of warm au jus over the meat to keep it moist.

9. Assemble Sandwiches

Open each toasted roll. Spread 1/2 teaspoon Dijon mustard on the bottom half (optional). Divide the warm beef evenly among the 4 rolls. Top the beef with 2 slices provolone on each sandwich. Return assembled sandwiches to the oven for 2–3 minutes, or under a broiler briefly, until the cheese melts.

10. Serve sandwiches immediately with individual small bowls of warm au jus for dipping. Garnish with chopped parsley and pickled pepperoncini or sliced pickles if desired.