Smoked Beef French Dip Recipe

Prepare and season beef

Pat the 2 lb chuck roast dry with paper towels. Mix kosher salt, coarse black pepper, smoked paprika, garlic powder, onion powder and brown sugar. Rub the spice mixture evenly over the roast, pressing to adhere. Let sit at room temperature for 30 minutes or refrigerate up to overnight.

Sear

Preheat a heavy skillet over medium-high heat and add 1 tablespoon neutral oil. Sear the roast on all sides until deeply browned (about 2–3 minutes per side). This step adds color and flavor before smoking/braising.

Smoke (optional) or oven-roast

If you have a smoker: preheat to 225°F (107°C). Place the seared roast on the smoker and smoke until internal temp reaches ~125–130°F (for medium-rare) — about 2–3 hours depending on size. If using oven: preheat oven to 275°F (135°C) and proceed with braising below.

Braise with aromatics

In a Dutch oven, combine beef stock, red wine, Worcestershire, soy sauce, bay leaf, thyme, halved onion and crushed garlic. Add the seared (or smoked) roast and bring liquid to a gentle simmer on the stovetop. Cover and transfer to 300°F (150°C) oven, braising until the roast reaches 135–140°F for medium (about 1.5–2 hours), or longer if you prefer well done. The braise both finishes the meat and produces au jus. Remove roast and tent with foil to rest 15–20 minutes.

Strain and reduce au jus

Strain the braising liquid into a saucepan, discard solids. Skim fat if desired. Bring the liquid to a simmer and reduce until you have about 2 cups of flavorful au jus (5–12 minutes). Taste and adjust seasoning with salt and pepper. Keep warm for serving.

While the roast cooks, make the quick pickles. Combine white wine vinegar, water, sugar and salt in a small saucepan and bring to a simmer until sugar and salt dissolve. Place sliced pepperoncini in a heatproof jar or bowl and pour hot brine over them. Let cool to room temperature, then refrigerate at least 30 minutes (overnight develops more flavor). Drain before assembling.

Once rested, use a sharp slicing knife to thinly slice the roast across the grain into very thin shavings. For the best texture, slice while slightly warm; for paper-thin slices, slightly chill the roast for 20–30 minutes. Return the sliced beef to a shallow pan and ladle 1/2 cup warm au jus over it to keep moist.

Whisk together prepared horseradish, sour cream, mayonnaise, lemon juice, salt and pepper until smooth. Taste and add more horseradish if you want more heat. Refrigerate until ready to use.

Preheat broiler to high (or set oven to 450°F/230°C with rack near top). Split rolls and lightly butter cut sides. Toast under broiler until golden — watch closely (~1–2 minutes).

Pile a generous amount of shaved beef onto the bottom half of each roll (about 6–8 oz cooked beef per 4 sandwiches total). Spoon a little extra au jus over the meat for moisture. Top meat with several slices or a generous handful of shredded Gruyere (about 2 oz per sandwich). Place sandwiches open-faced under the broiler just until the cheese melts and bubbles (30–60 seconds).

Spread horseradish cream on the top halves of the rolls. Add a spoonful of drained pickled pepperoncini rings on top of the melted cheese for tang and brightness. Close sandwiches and garnish with chopped parsley if desired.

Serve each sandwich with warm au jus (about 1/2 cup per person) for dipping.