French Onion Braised Beef Dip Recipe

Prepare the Beef

Season the beef chuck roast with salt and pepper. In a large skillet, sear the roast on all sides until browned. Transfer to a slow cooker.

Sauté Onions and Garlic

In the same skillet, add the sliced onions and minced garlic. Sauté until the onions are caramelized, about 10 minutes.

Combine Ingredients

Add the caramelized onions on top of the beef in the slow cooker. Pour in the beef broth, red wine, thyme, and bay leaves.

Cook

Cover and cook on low for 6 hours or until the beef is tender and easily shreds.

Mix Aioli

In a bowl, combine mayonnaise, horseradish, lemon juice, garlic powder, and salt. Mix well and set aside.

Prepare the Jus

In a saucepan, melt butter or use beef drippings. Add chopped onion and sauté until soft. Stir in crushed peppercorns, beef broth, and Worcestershire sauce. Simmer for 10-15 minutes until slightly thickened.

Prepare the Baguette

Mix softened butter with minced garlic. Spread the mixture on the baguette slices and place them on a baking sheet. Toast in the oven at 375°F (190°C) for 10-12 minutes until golden.

Assemble the Sandwich

Shred the braised beef and pile it onto toasted baguette slices. Top with sliced Havarti cheese. Drizzle with peppercorn onion jus and serve with horseradish aioli on the side.