Jul 14 2026
Restaurants›The Stone of Accord›French Dip Recipe

French Dip Recipe

Inspired by The Stone of Accord
Time4h
Serves6

House slow roasted beef, sliced thin and served on a hoagie roll with our own au jus.

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Ingredients

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Beef & Roast

Braising Liquid / Au Jus

Assembly

Method

Beef & Roast

  1. 1

    Season roast

    Pat the beef chuck roast dry with paper towels. Rub the roast all over with olive oil. Combine kosher salt, black pepper, garlic powder and onion powder and rub evenly over the roast, pressing to adhere.

  2. 2

    Sear roast

    Preheat a Dutch oven or heavy ovenproof pot over medium-high heat. When hot, add a thin film of oil. Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Transfer roast to a plate and set aside.

Braising Liquid / Au Jus

  1. 3

    Prepare aromatics

    Coarsely chop the onion, carrot, and celery. Add them to the pot used for searing and reduce heat to medium. Add the smashed garlic and cook, stirring, until vegetables begin to soften and browned bits lift from the bottom, about 4–5 minutes.

  2. 4

    Deglaze

    If using, pour in the dry red wine to deglaze the pot, scraping up browned fond with a wooden spoon. Let the wine reduce by about half, 2–3 minutes. If not using wine, skip to adding broth.

  3. 5

    Add braising liquid

    Stir in tomato paste, Worcestershire sauce, bay leaves and thyme. Return the roast to the pot and pour in beef broth so liquid comes about halfway up the roast (approximately 3–4 cups; add the remaining cup if needed). Bring to a gentle simmer on the stovetop.

  4. 6

    Oven braise

    Cover the pot tightly with a lid and transfer to an oven preheated to 300°F (150°C). Braise until the roast is fork-tender and registers about 195°F (90°C) internal temperature, about 3 to 3 1/2 hours depending on size.

  5. 7

    Rest and slice

    Remove the pot from the oven. Transfer the roast to a cutting board and tent with foil; let rest 20–30 minutes. While resting, skim fat from the surface of the braising liquid with a spoon and keep the pot on low heat to maintain a gentle warm. When cool enough to handle, slice the roast very thinly against the grain.

  6. 8

    Strain and finish au jus

    Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor. Discard solids. Skim any additional fat from the surface, then simmer the strained jus for 5–10 minutes to concentrate flavor. Taste and adjust seasoning with salt and pepper. For a clearer, richer jus, optionally whisk 1–2 tsp cornstarch mixed with cold water into the jus and simmer until slightly thickened (optional; traditional au jus is thin). Keep warm.

Assembly

  1. 9

    Prepare rolls

    Split the hoagie rolls lengthwise but not all the way through. Butter the cut sides lightly if desired. Place rolls cut-side down on a sheet pan and toast in a 400°F (200°C) oven for 4–6 minutes until lightly golden.

  2. 10

    Assemble sandwiches

    Pile several slices of the thinly sliced roast onto each toasted roll. Top with a slice of provolone or Swiss if using; briefly place sandwiches under a broiler or back in the oven for 1–2 minutes just to melt the cheese (watch closely). Season with freshly ground black pepper to taste.

  3. 11

    Serve

    Place sandwiches on plates and serve immediately with a small bowl or ramekin of warm au jus for dipping.

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