French Dip Recipe
Make French Dip Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef and Marinade
Au Jus (Cooking Liquid / Dipping Sauce)
Assembly and Serving
Method
Beef and Marinade
- 1
Season and Sear
Pat the chuck roast dry with paper towels. Rub kosher salt and freshly ground black pepper evenly over all sides. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add olive oil and when shimmering, sear the roast 3–4 minutes per side until well browned (including edges). Remove roast and set aside.
- 2
Deglaze
Lower heat to medium. Add a splash (about 2 tbs) of the red wine (or 2 tbs beef broth if not using wine) to the pot and scrape up browned bits with a wooden spoon; these will flavor the au jus.
Au Jus (Cooking Liquid / Dipping Sauce)
- 3
Build the Au Jus
Add the sliced onion to the pot and cook 4–5 minutes until softened and starting to brown. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in the tomato paste and cook 1 minute. Pour in the red wine (if you used a splash earlier) and let it reduce by half, about 3 minutes.
- 4
Braise
Return the seared roast to the pot. Add beef broth, Worcestershire sauce, soy sauce, bay leaf, thyme, and whole peppercorns. The liquid should come about halfway up the roast; add more broth or water if needed. Bring to a gentle simmer, then cover and transfer to a 300°F (150°C) oven OR maintain a low simmer on the stovetop. Braise until the roast is fork-tender, about 2.25–3 hours depending on size. Turn the roast once halfway through cooking.
- 5
Finish the Au Jus
When the roast is tender, transfer the meat to a cutting board and tent with foil to rest 10–15 minutes. Meanwhile, strain the cooking liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor. Skim off excess fat from the top (or refrigerate briefly and remove solidified fat). Bring the strained liquid to a simmer and taste; season with up to 1/2 tsp salt if needed. Swirl in 1 tbs cold butter to gloss the sauce. If you prefer a slightly thicker jus, whisk 1 tsp cornstarch with 1 tbs cold water and stir into simmering liquid until lightly thickened (optional).
Assembly and Serving
- 6
Slice Beef
Using two forks or a sharp knife, thinly slice or shred the rested beef across the grain into bite-sized pieces suitable for sandwiches.
- 7
Prepare Rolls and Melt Cheese
Split the French rolls lengthwise. If you like the rolls toasted, place them cut-side up on a baking sheet, pile the sliced beef on the bottom halves, top with 2 slices of Swiss cheese each, and broil or bake at 425°F (220°C) until cheese melts and bread edges are golden, about 3–5 minutes. Alternatively, toast the rolls separately and assemble sandwiches with warm beef and cheese.
- 8