Description
This classic French Dip recipe features tender, slow-roasted chuck beef seasoned with garlic and herbs, served on toasted hoagie rolls layered with melted provolone cheese. The sandwiches come with a savory, homemade au jus made from the roast drippings and beef broth, perfect for dipping. Preparing this comforting dish involves oven roasting and broiling, resulting in a flavorful, juicy sandwich ideal for a satisfying meal.
Ingredients
Scale
Beef and Seasoning
- 3 pounds chuck roast
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 2 tablespoons vegetable oil
Au Jus
- 2 cups (16 ounces / 480 g) beef broth
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
Sandwich Assembly
- 6 hoagie rolls, sliced horizontally and toasted
- 12 slices provolone cheese
Instructions
- Preheat Oven: Begin by preheating your oven to 375°F to prepare for roasting the beef.
- Season the Roast: In a small bowl, combine garlic powder, kosher salt, black pepper, and dried oregano. Rub this seasoning mixture evenly all over the 3-pound chuck roast to ensure it is well-flavored.
- Brown the Beef: Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Once hot, sear the chuck roast on all sides until nicely browned. This step locks in flavor and creates a rich base for au jus.
- Roast the Beef: After browning, add 2 cups of beef broth to the Dutch oven with the roast. Cover with the lid and transfer the pot to the preheated oven. Roast the meat for 2 to 2½ hours, or until the beef is very tender and easy to shred.
- Rest the Meat: Remove the roast from the oven and transfer it to a cutting board. Allow it to rest while you prepare the au jus, this helps retain its juices.
- Prepare Au Jus: To the juices left in the Dutch oven, add 2 additional cups of beef broth and 1 teaspoon Worcestershire sauce. Season with salt and pepper to taste. Bring the mixture to a simmer over medium heat and cook for about 15 minutes to concentrate flavors.
- Strain Au Jus: Using a ladle or fat separator, skim off any excess fat from the surface. Then pour the au jus through a fine mesh strainer to remove solids, resulting in a smooth dipping sauce.
- Slice the Beef: Thinly slice or shred the roast beef into bite-sized pieces. This will be piled onto the sandwiches.
- Assemble Sandwiches: Place toasted hoagie rolls on a baking sheet. Top each roll with 2 slices of provolone cheese.
- Broil Cheese: Place the sandwiches under the oven broiler for 1-2 minutes until the cheese melts completely, watching carefully to prevent burning.
- Add Meat: Evenly distribute the sliced roast beef over each roll on top of the melted cheese.
- Serve: Serve the assembled French Dip sandwiches hot with a side of the warm au jus for dipping. Enjoy immediately for best flavor.
Notes
- For a richer flavor, use homemade beef broth if possible.
- If you prefer a thicker au jus, you can reduce it further by simmering longer.
- Be careful when broiling the cheese—watch closely to avoid burning.
- Leftover beef can be refrigerated and used for sandwiches the next day.
- To make the meal gluten-free, substitute hoagie rolls with gluten-free bread alternatives.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: French Dip, roast beef sandwich, au jus, beef roast, comfort food, classic sandwich, hoagie roll, provolone cheese
