Nat’s Beef Dip Recipe

Season & Sear

Preheat oven to 300°F (150°C). Pat the roast dry. Mix kosher salt, black pepper, garlic powder and onion powder and rub evenly over the roast. Heat olive oil in a heavy ovenproof Dutch oven or skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Remove roast and set aside.

Roast with Aromatics

Reduce heat to medium. Add the halved onion, carrot and celery to the pot and cook 3–4 minutes until they start to brown. Add the roast back to the pot, tuck thyme sprigs and bay leaf alongside. Pour in red wine (if using) to deglaze, scraping browned bits from the bottom, and let it reduce 1–2 minutes. Add beef broth so liquid comes about halfway up the roast.

Slow-Roast

Cover the pot and transfer to the preheated oven. Roast until the internal temperature reaches 130–135°F (for medium-rare) to 150°F (for medium), about 2.5–3 hours depending on roast size. Alternately, roast low and slow at 275°F for 3–4 hours for very tender shreddable beef. The roast should be fork-tender. Remove roast to a cutting board and tent loosely with foil to rest 15 minutes.

Make Au Jus

While the roast rests, carefully strain the cooking liquid through a fine-mesh strainer into a saucepan, pressing on solids to extract flavor. Skim excess fat from the top if desired. Bring the strained jus to a gentle simmer and taste; adjust seasoning with salt and pepper. If you want a slightly thicker jus, whisk 1 tsp cornstarch with 1 tbsp cold water and simmer to thicken slightly, or reduce by simmering another 5–10 minutes. Reserve about 1 to 2 cups of hot au jus for serving.

Slice or Shred Beef

Slice the rested roast thinly across the grain for classic dip sandwiches. For a shreddier texture, use two forks to pull the beef apart into bite-sized shreds. Keep slices/shreds warm and gently toss with a few tablespoons of au jus to keep moist.

Prepare Garlic Butter

Mix softened unsalted butter with minced garlic and chopped parsley until uniform. Taste and adjust garlic/parsley salt if desired.

Toast the Bread

Spread the garlic butter evenly on the cut sides of the halved baguette. Place cut-side up on a baking sheet and bake in the oven at 375°F (190°C) for 8–10 minutes until butter melts and edges crisp. For a deeper golden top, broil 1–2 minutes watching closely to avoid burning.

Sauté Onions (Optional for Loading)

While bread toasts, heat 1 tbsp oil or butter in a skillet over medium heat. Add thinly sliced onion, a pinch of salt and pepper, and sauté, stirring occasionally, until deeply caramelized, 12–15 minutes. If onions brown too fast, lower heat and add 1–2 tbsp water to deglaze. Set aside.

Assemble Garlic Bread

If adding Brie: arrange the thin Brie slices on the warm garlic bread so it softens and slightly melts. For extra loaded dip, top with a layer of sautéed onions over the Brie (additional charge in menu context).

Fill individual shallow bowls or small ramekins with hot au jus for dipping. Place warm garlic bread (with Brie if using) on a serving plate. Pile sliced or shredded beef on top of the garlic bread or serve alongside to allow diners to build their own dip sandwiches. Spoon additional au jus over the meat if desired, and garnish with fresh thyme leaves. Serve horseradish on the side for those who want a spicy kick.

Suggested assembly: Place a generous portion of beef on the garlic bread, top with melted Brie and a spoonful of caramelized onions (if using). Dip the sandwich into the au jus and enjoy.