Nat's Original Beef Dip Recipe

Sear the beef

Pat the chuck roast pieces dry with paper towels and season lightly with 1/2 tsp salt and 1/2 tsp pepper. Heat a large heavy pot or Dutch oven over medium-high heat and add 2 tbs vegetable oil. When shimmering, sear the beef pieces in batches until deeply browned on all sides, 3–4 minutes per side. Remove seared beef and set aside.

Sauté aromatics

Reduce heat to medium. Add the quartered onion and smashed garlic to the pot and sauté in the beef fond for 3–4 minutes until softened and fragrant, scraping browned bits from the bottom with a wooden spoon.

Deglaze and build broth

Pour in 1 cup of the beef broth to deglaze, scraping up any remaining browned bits. Return the seared beef to the pot. Add remaining 5 cups beef broth, 1/2 cup demi-glace (or concentrated base), 2 tbs soy sauce, 1 tbs Worcestershire sauce, 1 tsp dried thyme, and 2 bay leaves. Bring to a gentle simmer.

Simmer until tender

Cover partially and simmer gently on low for 2 to 2 1/2 hours, or transfer to a 300°F (150°C) oven and braise until the beef is fork-tender. Check once or twice and skim any excess fat from the surface.

Shred beef and finish au jus

Remove beef to a cutting board and shred or thinly slice against the grain. Strain the braising liquid through a fine-mesh sieve into a wide bowl or measuring cup, pressing on solids to extract liquid. Taste the au jus and season with remaining 1/2 tsp salt and 1/2 tsp pepper. If you prefer a slightly richer jus, return strained liquid to the pot, bring to a simmer and whisk in remaining 2 tbs beef demi-glace (if available).

Optional: Slightly thicken jus

If you like a lightly thickened dipping jus, whisk 1 tsp cornstarch with 2 tbs cold water until smooth, then whisk into simmering au jus. Cook 1–2 minutes until the liquid slightly thickens. Keep warm.

Warm the shredded beef in a saucepan with enough au jus to moisten (about 1/2 to 3/4 cup per 6 sandwiches) over low heat until heated through.

Split the rolls lengthwise but not all the way through (hinge-style). If desired, spread a thin layer of softened butter on the cut sides and toast under a hot broiler or in a skillet until lightly golden, 1–2 minutes.

Pile generous portions of warm shredded beef onto each roll. Top each sandwich with a slice of provolone. If you like the cheese melted, place assembled sandwiches on a baking sheet and broil 1–2 minutes until cheese is bubbly and slightly browned — watch carefully.

Serve each sandwich with a small bowl of warm au jus for dipping. Garnish with pickles and chopped parsley if desired.