Description
A hearty and flavorful Savory Roasted French Dip Sandwich featuring tender slow-roasted beef chuck with aromatic herbs, caramelized onions, melted provolone cheese, and served on crusty baguette with savory au jus for dipping. Perfect for a comforting and satisfying meal.
Ingredients
Scale
Beef and Seasoning
- 2 lbs beef chuck roast
- 1 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
Aromatics and Liquid
- 1 large onion, sliced
- 4 cups beef broth
- 1/4 cup soy sauce
Sandwich Components
- 1 baguette, cut into 4 sandwich-sized pieces
- 8 slices provolone cheese
- Optional: horseradish sauce for serving
Instructions
- Preheat the Oven. Set your oven to 325°F (163°C) to prepare for slow roasting the beef.
- Heat Olive Oil. In a large, oven-safe skillet, heat the olive oil over medium-high heat until shimmering.
- Season the Beef. Thoroughly season the beef chuck roast on all sides with kosher salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary for rich flavor.
- Sear the Beef. Place the roast in the hot skillet and brown all sides for approximately 8-10 minutes, developing a deep crust.
- Remove Beef. Take the beef out of the skillet and set it aside temporarily.
- Sauté Onions. In the same skillet, add the sliced onions and sauté until tender and lightly caramelized, about 5 minutes, enhancing sweetness.
- Combine Beef and Liquids. Return the roast to the skillet and pour in the beef broth and soy sauce, which will keep the meat moist and flavorful.
- Cover and Roast. Cover the skillet with a lid or foil and transfer it to the preheated oven.
- Slow Roast the Beef. Cook for 3-4 hours until the beef is extremely tender and shreds easily with a fork.
- Rest and Shred Beef. Remove the skillet from the oven, let the beef rest briefly, then shred using two forks for texture.
- Preheat Broiler. Set your oven broiler to high to prepare the baguette and cheese.
- Prepare Baguette. Slice the baguette pieces lengthwise and arrange them cut side up on a baking sheet.
- Add Cheese. Place provolone slices evenly on one half of each baguette piece.
- Broil Bread and Cheese. Broil until the cheese is melted and bubbly, about 2-3 minutes, watching carefully to avoid burning.
- Assemble Sandwiches. Layer the shredded beef generously onto the cheese-topped baguette halves.
- Serve with Au Jus. Use the remaining cooking liquid from the skillet as a warm dipping sauce alongside the sandwiches.
- Optional Serving. Offer horseradish sauce on the side for an added kick.
Notes
- For best flavor, use a well-marbled beef chuck roast.
- Covering the skillet tightly during roasting helps retain moisture and tenderness.
- If you don’t have an oven-safe skillet, transfer contents to a baking dish before roasting.
- Keep an eye on the broiler to prevent the cheese from burning.
- Leftover au jus can be stored in the fridge for up to 3 days and reheated gently.
