French Dip Beef
Indulge in the savory goodness of French Dip Beef, a classic comfort food featuring tender, slow-simmered beef chuck roast infused with the rich flavors of garlic, onion, Worcestershire sauce, and fresh thyme. This hearty recipe is perfect for making the ultimate French dip sandwiches, complete with golden French rolls and optional melted provolone cheese for added decadence. The star of the show is the flavorful au jus, made by straining the simmered beef broth to create the perfect dipping sauce that elevates every bite. With only 15 minutes of prep time and a slow-cooked finish, this dish strikes the perfect balance between low-effort cooking and delicious results. Whether you’re hosting a cozy family dinner or a casual gathering, this French Dip Beef recipe is sure to impress. Serve warm with the irresistible au jus on the side for an unforgettable meal!
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Recipe Information
Ingredients
- 3 pounds Boneless beef chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Olive oil
- 1 large Yellow onion, sliced
- 4 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Soy sauce
- 2 sprigs Fresh thyme
- 1 Bay leaf
- 6 French rolls
- 6 slices Provolone cheese, optional
Instructions
Preheat a large skillet or Dutch oven over medium-high heat.
Season the beef chuck roast on all sides with salt, pepper, garlic powder, and onion powder.
Heat the olive oil in the pan and sear the beef chuck roast on all sides until browned, about 4 minutes per side. Remove the beef and set aside.
In the same pan, add the sliced onion and sauté for 3-4 minutes until softened.
Pour in the beef broth, Worcestershire sauce, and soy sauce, scraping the bottom of the pan to deglaze it and release any browned bits.
Add the thyme sprigs and bay leaf to the liquid, then return the beef chuck roast to the pot.
Reduce the heat to low, cover the pot, and simmer for 4 hours, turning the meat occasionally, until the beef is tender and easily shredded.
Remove the beef from the pot and shred it using two forks. Set aside.
Strain the cooking liquid into a bowl to remove herbs and onion pieces, reserving the liquid as the au jus for dipping.
Preheat the oven to 375°F (190°C).
Slice the French rolls in half and place them on a baking sheet.
Optional: Layer each roll with shredded beef and top with a slice of provolone cheese. Bake for 5-7 minutes or until the cheese is melted and the bread is slightly toasted.
Serve the sandwiches warm with a small bowl of au jus on the side for dipping.
Nutrition Facts
Calories |
5271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 359.5 g | 461% | |
| Saturated Fat | 146.1 g | 730% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1141 mg | 380% | |
| Sodium | 10914 mg | 475% | |
| Total Carbohydrate | 185.5 g | 67% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 10.0 g | ||
| Protein | 331.6 g | 663% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1588 mg | 122% | |
| Iron | 49.8 mg | 277% | |
| Potassium | 5015 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
