French Dip Sandwich
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
6 hrs
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Servings
8 servings
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Course
Main Course
French Dip Sandwich
Description
This French Dip Sandwich recipe uses a boneless beef chuck roast trimmed of fat and cooked low and slow either in a slow cooker or Instant Pot, infused with bay leaf, peppercorns, rosemary, thyme, soy sauce, and garlic powder. The slow cooking breaks down the meat fibers, resulting in tender slices or shreds. Toasted buttered French rolls provide a sturdy base that holds the juicy beef and melted provolone cheese layers.
The melted provolone on top adds a mild, creamy component that complements the savory beef. The reserved cooking broth is skimmed and served alongside the sandwich as a warm au jus for dipping, which adds moisture and intensified flavor. Together, these elements create a satisfying sandwich highlighting tender beef and herbaceous broth.
The sandwich is suited for hearty meals and works well with simple sides or as a standout sandwich option. The recipe notes that carefully trimming fat and skimming broth improves the clarity and flavor of the dipping jus.
Ingredients
- 1 (4 pound) beef chuck roast boneless
- 2 cups beef broth (I like to use Better than Boullion Beef base)
- 1/3 /3 cup soy sauce low-sodium
- 1 bay leaf
- 3 black peppercorns or sub 1/8 teaspoon black pepper, whole
- 1 teaspoon rosemary crushed, dried
- 1/2 /2 teaspoon thyme dried
- 1 teaspoon garlic powder
- 8 French roll or hoagie
- 16 lices provolone cheese
- butter for rolls
Instructions
- Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker or Instant Pot.
- Add the beef broth, soy sauce, bay leaf, peppercorns, rosemary, thyme, and garlic powder to the slow cooker or Instant Pot. Cover, and cook on Low heat for 6-8 hours, or until meat is very tender. It depends on your slow cooker; it could take more or less time. For the Instant Pot, cook for 30 minutes on high pressure.
- Preheat oven to 350 degrees for toasting the rolls. Remove meat from broth, reserving broth. Slice or shred meat depending on your preference. I prefer it sliced really thin.
- Slice rolls in half and place on a cooking sheet. Spread with butter and bake in the oven for 2-3 minutes or until barely toasted.
- Pile meat on rolls and top each roll with 2 slices of Provolone cheese. Place rolls back in the oven for 2-3 minutes or until cheese is melted.
- Skim any fat off the surface of the reserved broth in the slow cooker. Serve with reserved broth. You may need to add water to adjust the strength of the au jus. Sometimes it is stronger than others and you can adjust it easily by adding water to your preference. Serve warm au jus in ramekins so everyone can dip their own sandwiches.
User Reviews
Overall Rating
4.8
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