French Dip Recipe

Prepare and sear the roast

Pat the chuck roast dry with paper towels and season all over with 1 tsp salt and 1 tsp freshly ground 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 until deeply browned, about 4 minutes per side. Transfer the roast to a plate.

Saute aromatics

Reduce heat to medium. Add the halved and sliced onion to the pot and sauté, stirring, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Deglaze and combine liquids

Pour in 1 cup dry red wine (if using) to deglaze the pot, scraping up browned bits with a wooden spoon. Allow the wine to reduce for 2–3 minutes. Add 4 cups beef broth, 2 tablespoons soy sauce, and 1 tablespoon Worcestershire sauce. Stir to combine.

Add herbs and braise

Return the seared roast to the pot. Add 3 sprigs fresh thyme and 2 bay leaves. Bring the liquid to a gentle simmer, then cover the pot and transfer to a preheated 325°F (160°C) oven. Braise until the beef is fork-tender and easily shreds, about 2 to 2 1/2 hours depending on thickness. Alternatively, simmer gently on the stovetop over low heat, covered, for the same time.

Rest and shred

Remove the pot from the oven and transfer the roast to a cutting board. Tent with foil and let rest 10–15 minutes. Remove and discard thyme sprigs and bay leaves. Using two forks, shred the beef into bite-sized pieces, reserving the cooking liquid. Skim off any excess fat from the surface of the liquid and measure out 3 cups for the au jus.

Strain the reserved 3 cups of cooking liquid through a fine-mesh sieve into a saucepan to remove solids and any little fat particles. Place the pan over medium heat and bring the liquid to a gentle simmer. Taste and, if needed, whisk in 1 teaspoon concentrated beef bouillon (optional) for extra depth.

Make a cornstarch slurry by combining 1 teaspoon cornstarch with 1 tablespoon cold water until smooth. Whisk the slurry into the simmering broth a little at a time to lightly thicken — you want the au jus pourable but slightly bodyier. Simmer 1–2 minutes until glossy. Adjust seasoning with freshly ground black pepper (about 1 tsp) and salt to taste. Keep warm while assembling sandwiches.

Prep rolls and optional toppings: Preheat broiler or a skillet. Split the 4 French rolls and spread softened butter lightly on cut sides.

Toast rolls: Place rolls cut-side up under the broiler or in a hot skillet until golden and crisp, about 1–2 minutes under broiler (watch closely) or 1–2 minutes in skillet.

Warm shredded beef: Rewarm the shredded beef in the reserved au jus in a wide skillet or saucepan over medium-low heat for 2–3 minutes so it soaks up some jus. Use tongs to transfer a generous portion of warm shredded beef to each roll.

Add cheese and finish: If using, top the hot beef with a slice of provolone and return to the broiler or cover skillet briefly just until cheese melts, about 30–60 seconds. Add pickled pepperoncini or sliced pickles if desired.

Serve: Place each sandwich on a plate with a small bowl or ramekin of warm au jus for dipping. Serve immediately.