Slow Roasted Beef Dip Recipe

Prep and sear

Pat the chuck roast dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large ovenproof Dutch oven over medium-high heat until shimmering. Sear the roast 3–4 minutes per side, until a deep brown crust forms. Remove roast to a plate.

Build braising base

Reduce heat to medium. Add the quartered yellow onion, carrots, and celery to the pot and cook, stirring, 4–5 minutes until slightly softened and beginning to brown. Stir in 1 tbsp tomato paste and cook 1 minute to deepen flavor.

Deglaze and braise

Pour in 1 cup dry red wine (or omit and use additional beef stock) to deglaze, scraping up browned bits from the bottom. Let wine reduce 2–3 minutes. Add 2 cups beef stock, smashed garlic, thyme sprigs, and bay leaves. Return roast to the pot, fat side up — the liquid should come about halfway up the roast; add a little more stock or water if needed. Bring to a simmer, cover, and transfer to a 300°F (150°C) oven. Slow roast 3 to 3 1/2 hours, or until the meat is fork-tender and easily shreds.

When done, remove roast to a cutting board and tent loosely with foil to rest 15 minutes. Remove and discard thyme sprigs and bay leaves. Skim fat from the braising liquid and strain liquid into a saucepan. Reserve solids (carrots/onion) for serving if desired. Keep au jus warm.

While the roast finishes in the oven (or start ahead), heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-low heat. Add the thinly sliced onions, 1 tsp sugar and 1 tsp kosher salt. Cook slowly, stirring every few minutes, 30–40 minutes, until deeply golden and sweet. If onions begin to stick, add 1–2 tbsp water. During final minutes, stir in 1 tsp balsamic vinegar if using to brighten flavor. Keep warm.

Whisk together 1 cup sour cream, 3 tbsp prepared horseradish, 1 tsp whole grain mustard, 1 tsp lemon juice, 1 tsp kosher salt and 1/2 tsp black pepper in a small bowl. Taste and adjust heat with more horseradish or salt as needed. Chill until ready to serve.

Place the strained braising liquid in a saucepan over medium heat. Skim any remaining fat. Simmer until reduced slightly and flavorful, about 6–10 minutes. Taste and adjust seasoning with salt and pepper. If you want a thicker jus, whisk in 1 tsp cornstarch mixed with 1 tbsp cold water and simmer 1–2 minutes to thicken slightly.

Thinly slice or shred the rested roast against the grain into bite-sized pieces. Return shredded beef to the saucepan with a splash of au jus to keep moist, or serve au jus on the side for dipping.

Split rolls and, if desired, toast cut sides in a 375°F (190°C) oven for 5–7 minutes until lightly crisp. Spread a thin layer of creamy horseradish sauce on the bottom halves of the rolls. Pile warm shredded beef onto rolls, top generously with caramelized onions and a sprinkle of chopped parsley if using. Serve with a small bowl of hot au jus for dipping and kettle chips on the side.