Whole30 Classic French Dip Sandwich
Indulge in the savory satisfaction of a **Whole30 Classic French Dip Sandwich**—a wholesome, paleo-friendly twist on the beloved comfort food. This recipe features tender, slow-cooked beef chuck roast seasoned with aromatic spices, seared to lock in flavor, and simmered in a rich, umami-packed au jus made with beef broth and coconut aminos. Served wrapped in crisp romaine lettuce leaves instead of bread, these sandwiches are paired with zesty Dijon mustard and a hint of fresh horseradish for an elevated kick. Perfect for Whole30 enthusiasts, gluten-free eaters, or anyone seeking a lighter yet satisfying meal, these lettuce-wrapped French dips are hearty, flavorful, and irresistibly dunkable! Ready in just over 4 hours with minimal prep, this classic comfort dish gets a healthy, modern makeover while preserving its signature flavors.
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Recipe Information
Ingredients
- 3 pounds Beef Chuck Roast
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 tablespoons Ghee
- 1 large, sliced Onion
- 4 cups Beef Broth
- 1 tablespoon Coconut Aminos
- 1 Bay Leaf
- 8 pieces Romaine Lettuce Leaves
- 1 tablespoon Dijon Mustard
- 1 tablespoon Fresh Horseradish
Instructions
Preheat your oven to 275°F (135°C).
Season the beef chuck roast generously with salt, black pepper, garlic powder, and onion powder.
In a large Dutch oven, heat the ghee over medium-high heat. Sear the beef roast on all sides until browned, about 4 minutes per side.
Remove the beef from the Dutch oven and set aside. Add the sliced onion to the Dutch oven and sauté until softened, about 5 minutes.
Return the beef to the Dutch oven. Add the beef broth, coconut aminos, and bay leaf. Bring to a simmer.
Cover the Dutch oven and transfer it to the preheated oven. Cook for approximately 4 hours, or until the beef is tender and easily shredded.
Remove the beef from the liquid and let it rest for 10 minutes before shredding. Using two forks, shred the beef and set aside.
Strain the cooking liquid to remove the onion and bay leaf, reserving the liquid as the au jus for dipping.
To assemble the sandwiches, take one romaine lettuce leaf, spread a little Dijon mustard on it, top with shredded beef, a small amount of fresh horseradish, and wrap it into a roll.
Serve the lettuce wraps alongside a small bowl of warm au jus for dipping.
Nutrition Facts
Calories |
3924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 306.3 g | 393% | |
| Saturated Fat | 127.9 g | 640% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1032 mg | 344% | |
| Sodium | 8904 mg | 387% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 16.2 g | ||
| Protein | 261.8 g | 524% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 38.2 mg | 212% | |
| Potassium | 4962 mg | 106% | |
*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.
