French Onion Dip Sandwich
French Onion Dip Sandwich
Ingredients
For the Chuck Roast
- 3 pounds chuck roast
- 1 teaspoon salt, to taste
- 1/2 teaspoon pepper, to taste
- 2 tablespoons beef tallow, enough to coat the bottom of the Dutch oven for searing
- 2 onions, medium, roughly chopped or quartered
- 1 garlic, whole bulb, cut in half horizontally
- 3 sprigs fresh rosemary
- 1/2 teaspoon dried thyme
- 4 cups chicken broth
- 1 tablespoon Worcestershire sauce
For the Caramelized Onions
- 3 onions, whole, thinly sliced
For the Sandwiches
- 4 sub rolls, sliced lengthwise
- 1 tablespoon olive oil, a drizzle for the bread
- 12 slices provolone cheese, 3 slices per sandwich
Instructions
- 1
Preheat your oven to 350°F. Season the chuck roast generously on all sides with salt and pepper.
⏱️ 5 min•🌡️ 350
- 2
In a large Dutch oven, melt the beef tallow over high heat until shimmering. Sear the seasoned chuck roast on all sides until a deep brown crust forms. Remove the chuck roast from the Dutch oven and set aside.
⏱️ 10 min
- 3
Add the roughly chopped onions to the Dutch oven, utilizing the remaining beef fat and fond. Sauté the onions until softened, about 5-7 minutes.
⏱️ 7 min
- 4
Return the seared chuck roast to the Dutch oven, placing it on top of the sautéed onions. Add the halved garlic bulb, fresh rosemary sprigs, and dried thyme around the roast. Pour in the chicken broth and Worcestershire sauce.
⏱️ 5 min
- 5
Cover the Dutch oven with a cartouche (parchment paper cut to fit) and then securely place the lid on top. Transfer the Dutch oven to the preheated oven and braise for approximately 3 hours, or until the roast is fork-tender.
⏱️ 180 min•🌡️ 350
- 6
While the roast is braising, prepare the caramelized onions. In a separate sauté pan, add the thinly sliced onions. Cook them over low to medium-low heat, stirring occasionally, until deeply caramelized and brown. This will take about 45-60 minutes.
⏱️ 60 min
- 7
Once the chuck roast is tender, carefully remove the Dutch oven from the oven. Remove the chuck roast from the Dutch oven and place it on a cutting board or large plate. Strain the liquid from the Dutch oven through a fine-mesh sieve into a bowl, separating the solids from the liquid. This strained liquid is your au jus for dipping. Shred the cooked chuck roast using two forks or your hands.
⏱️ 15 min
- 8
Slice the sub rolls lengthwise, being careful not to cut all the way through, creating a hinge. Place the cut rolls on a foil-lined baking sheet and drizzle the cut sides with olive oil. Lightly toast the bread in the oven for 3-5 minutes until slightly golden and warmed through.
⏱️ 5 min
- 9
Evenly distribute the shredded chuck roast onto the toasted sub rolls. Place 3 slices of provolone cheese on top of the meat on each sandwich. Return the sandwiches to the oven under the broiler for 1-2 minutes, watching carefully, until the provolone cheese is melted and bubbly.
⏱️ 3 min
- 10
Once the cheese is melted, remove the sandwiches from the oven. Generously top each sandwich with the caramelized onions. Serve immediately with the warm au jus on the side for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
French Onion Dip Sandwich
For the Chuck Roast
- 3 pounds chuck roast
- 1 teaspoon salt, to taste
- 1/2 teaspoon pepper, to taste
- 2 tablespoons beef tallow, enough to coat the bottom of the Dutch oven for searing
- 2 onions, medium, roughly chopped or quartered
- 1 garlic, whole bulb, cut in half horizontally
- 3 sprigs fresh rosemary
- 1/2 teaspoon dried thyme
- 4 cups chicken broth
- 1 tablespoon Worcestershire sauce
For the Caramelized Onions
- 3 onions, whole, thinly sliced
For the Sandwiches
- 4 sub rolls, sliced lengthwise
- 1 tablespoon olive oil, a drizzle for the bread
- 12 slices provolone cheese, 3 slices per sandwich
Instructions
- 1
Preheat your oven to 350°F. Season the chuck roast generously on all sides with salt and pepper.
⏱️ 5 min•🌡️ 350 - 2
In a large Dutch oven, melt the beef tallow over high heat until shimmering. Sear the seasoned chuck roast on all sides until a deep brown crust forms. Remove the chuck roast from the Dutch oven and set aside.
⏱️ 10 min - 3
Add the roughly chopped onions to the Dutch oven, utilizing the remaining beef fat and fond. Sauté the onions until softened, about 5-7 minutes.
⏱️ 7 min - 4
Return the seared chuck roast to the Dutch oven, placing it on top of the sautéed onions. Add the halved garlic bulb, fresh rosemary sprigs, and dried thyme around the roast. Pour in the chicken broth and Worcestershire sauce.
⏱️ 5 min - 5
Cover the Dutch oven with a cartouche (parchment paper cut to fit) and then securely place the lid on top. Transfer the Dutch oven to the preheated oven and braise for approximately 3 hours, or until the roast is fork-tender.
⏱️ 180 min•🌡️ 350 - 6
While the roast is braising, prepare the caramelized onions. In a separate sauté pan, add the thinly sliced onions. Cook them over low to medium-low heat, stirring occasionally, until deeply caramelized and brown. This will take about 45-60 minutes.
⏱️ 60 min - 7
Once the chuck roast is tender, carefully remove the Dutch oven from the oven. Remove the chuck roast from the Dutch oven and place it on a cutting board or large plate. Strain the liquid from the Dutch oven through a fine-mesh sieve into a bowl, separating the solids from the liquid. This strained liquid is your au jus for dipping. Shred the cooked chuck roast using two forks or your hands.
⏱️ 15 min - 8
Slice the sub rolls lengthwise, being careful not to cut all the way through, creating a hinge. Place the cut rolls on a foil-lined baking sheet and drizzle the cut sides with olive oil. Lightly toast the bread in the oven for 3-5 minutes until slightly golden and warmed through.
⏱️ 5 min - 9
Evenly distribute the shredded chuck roast onto the toasted sub rolls. Place 3 slices of provolone cheese on top of the meat on each sandwich. Return the sandwiches to the oven under the broiler for 1-2 minutes, watching carefully, until the provolone cheese is melted and bubbly.
⏱️ 3 min - 10
Once the cheese is melted, remove the sandwiches from the oven. Generously top each sandwich with the caramelized onions. Serve immediately with the warm au jus on the side for dipping.
⏱️ 5 min