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Close-up of delicious French Dip Sandwiches piled high with thinly sliced beef and served with au jus for dipping.

Best French Dip Sandwiches Ever

This recipe delivers the ultimate French Dip sandwich experience. Tender, flavorful roast beef is piled onto crusty rolls and served with a rich, savory au jus for dipping, creating a truly unforgettable meal.
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lb Chuck Roast well-marbled
  • 2 tbsp Olive Oil
  • 1 large Onion, quartered
  • 2 Carrots, roughly chopped
  • 2 Celery Stalks, roughly chopped
  • 4 cloves Garlic, smashed
  • 2 tbsp Tomato Paste
  • 8 cups Beef Broth low sodium preferred
  • 2 cups Dry Red Wine Cabernet Sauvignon or Merlot recommended
  • 2 Bay Leaves
  • 1 tbsp Dried Thyme
  • 1 tsp Black Peppercorns
  • Salt to taste
  • Freshly ground Black Pepper to taste
  • 4-6 Crusty French Rolls or Baguettes
  • Optional: Provolone or Gruyere Cheese slices

Equipment

  • Dutch oven or heavy-bottomed pot
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • paper towels
  • fine mesh sieve
  • Saucepan
  • Fat separator (optional)
  • Two forks
  • Baking sheet (optional)
  • Broiler (optional)

Method
 

  1. Pat the chuck roast dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  3. Sear the roast on all sides until deeply browned, about 3-4 minutes per side.
  4. Remove the roast from the pot and set aside.
  5. Add the onion, carrots, and celery to the pot and cook until softened and slightly caramelized, about 8-10 minutes.
  6. Add the garlic and tomato paste and cook for another 2 minutes, stirring constantly.
  7. Pour in the red wine and scrape up any browned bits from the bottom of the pot.
  8. Cook for 2-3 minutes, allowing the alcohol to evaporate.
  9. Add the beef broth, bay leaves, thyme, and peppercorns.
  10. Return the roast to the pot, ensuring it's mostly submerged in the liquid.
  11. Bring to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C).
  12. Braise for 3-4 hours, or until the roast is fork-tender.
  13. Remove the roast from the pot and let it rest for 15-20 minutes before shredding it with two forks.
  14. Strain the braising liquid through a fine-mesh sieve into a saucepan. Discard the solids.
  15. Skim off any excess fat from the surface of the au jus (a fat separator works well for this).
  16. If the au jus is too thin, simmer it over medium heat until it reaches your desired consistency. Taste and adjust seasoning with salt and pepper as needed.
  17. Slice the French rolls or baguettes in half. Optionally, layer with provolone or Gruyere cheese.
  18. Toast the rolls lightly under a broiler if desired.
  19. Pile the shredded beef onto the rolls and serve immediately with the hot au jus for dipping.

Notes

For best results, use a well-marbled chuck roast. Searing the roast is crucial for developing flavor. A dry red wine like Cabernet Sauvignon or Merlot is recommended. Braising the roast low and slow ensures maximum tenderness and flavor extraction. Skimming the excess fat from the au jus is essential for a clean, balanced flavor. The au jus can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.