Garlic French Dip Recipe

Sear the roast

Pat the roast dry and season all over with 1 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering. Sear the roast on all sides (about 3–4 minutes per side) until well browned. Transfer the roast to a plate.

Saute aromatics

Reduce heat to medium. Add the halved onion to the pot, cut side down, and cook until browned, about 4 minutes. Add the 8 crushed garlic cloves and cook 1 minute until fragrant, stirring so garlic doesn't burn.

Deglaze & simmer

Add 1 cup dry red wine (or omit and add 1 cup additional beef broth) to deglaze, scraping up browned bits with a wooden spoon. Let wine reduce 2 minutes. Return the seared roast to the pot. Pour in 6 cups beef broth, 2 tbsp soy sauce or Worcestershire, add 2 sprigs fresh thyme and 2 bay leaves. Bring to a simmer, then reduce heat to low, cover and simmer gently until the meat is fork-tender, about 2 to 2 1/2 hours (or cook in a 300°F/150°C oven).

Rest & shred

When tender, remove roast to a cutting board and let rest 10 minutes. Meanwhile, skim excess fat from the surface of the cooking liquid. Shred or thinly slice the beef against the grain into bite-sized pieces. Keep the pot with the cooking liquid (jus) on low heat to keep warm.

Season jus

Taste the jus and adjust seasoning with up to 1/2 tsp more salt and pepper if needed. For a clearer, more concentrated jus, simmer uncovered 8–12 minutes to reduce slightly.

Optional: Thicken the jus

If you prefer a slightly thicker dipping sauce, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Whisk the slurry into the simmering jus a little at a time until desired thickness, cooking 1–2 minutes to remove raw starch taste.

While the roast is simmering or resting, combine 6 tbsp softened unsalted butter, 4 minced garlic cloves, 2 tbsp chopped parsley, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Mix until smooth and set aside at room temperature. This will be spread on the rolls before toasting.

Prep rolls & assemble

Preheat broiler or oven to 425°F (220°C). Split each French roll lengthwise but keep hinged if desired. Spread a generous layer of garlic butter on the cut interior of both top and bottom halves. Place a layer of shredded beef on the bottom half, top with 2 slices provolone (or Swiss).

Toast

Place assembled sandwiches on a baking sheet and broil or bake 4–6 minutes, until the cheese is melted and the edges of the bread are golden — watch closely under the broiler to avoid burning.

Finish & serve

Transfer sandwiches to plates. Serve immediately with small bowls of the hot jus for dipping. Use tongs to dip sandwiches into the jus so each bite stays moist. Garnish with extra chopped parsley if desired.