French Dip Recipe

Preheat and season

Preheat oven to 325°F (160°C). Pat the roast dry with paper towels. Rub the roast all over with olive oil, then season evenly with kosher salt and freshly ground black pepper.

Sear the roast

Heat a large Dutch oven or heavy ovenproof pot over medium-high heat. When hot, sear the roast on all sides until deeply browned, about 3–4 minutes per side. Remove roast and set aside.

Sauté aromatics

In the same pot, add the halved onion and smashed garlic; cook, stirring, until edges start to brown, about 3 minutes. Add the Worcestershire sauce and scrape up browned bits from the bottom of the pan.

Deglaze and combine

Pour in the red wine (if using) and simmer 1–2 minutes to reduce slightly, scraping the bottom. Return the roast to the pot. Add beef broth, thyme sprigs, bay leaves, and beef bouillon paste (if using). The liquid should come about halfway up the sides of the roast; add more broth or water if needed.

Roast low and slow

Cover the pot tightly and transfer to the preheated oven. Roast until the meat is very tender and reaches an internal temperature of about 195–200°F (90–93°C) for easy shredding, about 2.5–3 hours depending on roast size. Check once halfway and spoon some cooking liquid over the roast.

Rest and shred

Remove the pot from the oven. Transfer the roast to a cutting board and let rest 10–15 minutes. Using two forks, shred or thinly slice the beef against the grain into bite-size pieces.

Make the au jus

Strain the cooking liquid into a saucepan, discarding solids (reserve thyme and bay if desired). Skim fat from the top with a spoon. Bring the liquid to a simmer over medium heat. Taste and adjust seasoning with salt and pepper; add more Worcestershire or a small splash of soy sauce for umami if desired. If a slightly thicker jus is preferred, whisk 1 teaspoon cornstarch with 1 tablespoon cold water and whisk into the simmering jus; simmer 1–2 minutes until slightly thickened. Keep warm.

Prep rolls and cheese

While the roast rests and au jus simmers, split the rolls lengthwise. Spread a light layer of softened butter on cut sides (optional: toast underside in a hot skillet until lightly golden). If using Dijon mustard, spread it on the bottom halves of the rolls.

Assemble sandwiches

Pile a generous portion of shredded or thinly sliced roast onto the bottom half of each roll. Top each with one slice of Swiss or provolone cheese.

Melt the cheese

Place assembled sandwiches on a baking sheet and warm in a 375°F (190°C) oven for 5–7 minutes, or until the cheese melts and the roll is heated through. Alternatively, cover with foil and place under a broiler for 1–2 minutes—watch closely to avoid burning.

Serve with au jus

Place each sandwich on a plate and serve immediately with a small bowl or ramekin of hot au jus for dipping. Garnish with chopped fresh parsley if desired.