Can I make this in an Instant Pot instead?

Absolutely! Sear the meat using the sauté function, then add all ingredients and cook on high pressure for 60-70 minutes, followed by a 15-minute natural release. The results are equally delicious with a significant time savings.

What's the difference between beef broth and beef consommé?

Beef consommé is a more clarified, concentrated broth with a stronger flavor. Using both gives your au jus the perfect balance of flavor and consistency. If you can't find consommé, you can substitute with more beef broth and add a teaspoon of beef bouillon.

Can I use a different cut of beef?

While chuck roast is ideal for its marbling and flavor, you could substitute with brisket or round roast. Just know that leaner cuts might not be quite as tender or flavorful.

My jus is too watery - how can I thicken it?

If you prefer a slightly thicker jus, simmer it in a saucepan for 10-15 minutes to reduce and concentrate the flavors. For a more substantial gravy-like consistency, whisk in a mixture of 1 tablespoon cornstarch dissolved in 2 tablespoons cold water while the jus simmers.

French Dip Sandwich Recipe

Name: French Dip Sandwich Recipe
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: French
Ingredients: 1 tablespoon olive oil; 3 to 4 lb beef chuck roast, trimmed; Kosher salt and black pepper, to taste; 29 oz beef broth; 10.5 oz can beef consommé; 1/2 large yellow or white onion, cut into chunks; 1 tablespoon Worcestershire sauce; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1 teaspoon garlic powder; 1 bay leaf; 1/2 teaspoon kosher salt; 1/2 teaspoon ground black pepper; Softened butter, for buttering the rolls; 8 hoagie rolls or French rolls; 8 slices provolone cheese

Description

This classic French Dip Sandwich features tender, slow-cooked beef chuck roast served on buttered, toasted rolls, topped with melty provolone cheese and accompanied by a rich, flavorful au jus for dipping. Perfect for a hearty and comforting main course, this sandwich brings together savory beef, aromatic herbs, and deliciously soft rolls for a crowd-pleasing meal.

Ingredients

Units Scale

For the Beef

- - 1 tablespoon olive oil
  - 3 to 4 lb beef chuck roast, trimmed
  - Kosher salt and black pepper, to taste

For the Broth (Au Jus)

- - 29 oz beef broth
  - 10.5 oz can beef consommé
  - 1/2 large yellow or white onion, cut into chunks
  - 1 tablespoon Worcestershire sauce
  - 1 teaspoon dried rosemary
  - 1 teaspoon dried thyme
  - 1 teaspoon garlic powder
  - 1 bay leaf
  - 1/2 teaspoon kosher salt
  - 1/2 teaspoon ground black pepper

For Assembling the Sandwiches

- Softened butter, for buttering the rolls
- 8 hoagie rolls or French rolls
- 8 slices provolone cheese

Cook Mode Prevent your screen from going dark

Instructions

Season and Sear the Beef: Generously season the trimmed beef chuck roast on all sides with kosher salt and black pepper. Heat olive oil in a large cast iron skillet over medium-high heat. Once the oil is shimmering, add the roast and sear until evenly browned and deeply caramelized on all sides, about 3 minutes per side. This step builds flavor for the final dish.
Prepare the Cooking Liquid: In a slow cooker or Dutch oven, combine the beef broth, beef consommé, onion chunks, Worcestershire sauce, dried rosemary, dried thyme, garlic powder, bay leaf, kosher salt, and ground black pepper. Stir to mix the ingredients.
Slow Cook the Beef: Place the seared beef chuck roast into the broth mixture. Cover and cook on low heat for about 4 hours, or until the beef is fork tender and easily shreds. Skim fat from the cooking liquid as needed during the cooking process.
Shred the Beef: Once fully cooked, transfer the beef to a cutting board and shred it using two forks. Discard any excess fat or gristle. Return the shredded beef to the broth to keep it moist and flavorful.
Prepare the Rolls: While the beef is resting, preheat your oven broiler. Slice the hoagie rolls or French rolls in half and spread softened butter on the cut sides. Place them, buttered side up, on a baking sheet and broil for 1-2 minutes until golden and toasted.
Assemble the Sandwiches: Pile the shredded beef onto the bottom half of each toasted roll. Top with a slice of provolone cheese and place the open sandwiches back under the broiler just until the cheese is melted and bubbling. Cover with the top half of the rolls.
Serve with Au Jus: Strain the cooking liquid to remove solids and serve the warm au jus in individual bowls on the side for dipping each sandwich.

Notes

For maximum flavor, make sure to deeply brown all sides of the beef during searing.
If time allows, refrigerate the cooked beef overnight for even richer flavor, then reheat gently in the broth before serving.
Feel free to use Swiss or mozzarella cheese in place of provolone, if preferred.
Leftover beef and au jus can be stored separately and make excellent leftovers for up to 3 days.

Nutrition

Serving Size: 1 sandwich
Calories: 540
Sugar: 4g
Sodium: 980mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 1g
Carbohydrates: 45g
Fiber: 2g
Protein: 39g
Cholesterol: 110mg