Slow-Braised French Dip Sandwich
Slow-Braised French Dip Sandwich
Ingredients
For the Slow-Braised Beef
- 3 pounds beef chuck roast, trimmed
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter
- 1 head garlic, cut in half horizontally
- 4 sprigs fresh rosemary
- 4 cups beef broth
For the Caramelized Onions
- 2 tablespoons unsalted butter
- 3 yellow onions, large, thinly sliced
- 1/2 cup dry white wine, such as Sauvignon Blanc
For the Sandwiches
- 4 sourdough demi baguettes
- 2 tablespoons olive oil
- 8 slices provolone cheese
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Pat the beef chuck roast dry with paper towels and season generously on all sides with kosher salt and black pepper.
⏱️ 5 min
- 2
Heat 1 tablespoon of unsalted butter in a large Dutch oven over medium-high heat until shimmering. Carefully place the seasoned beef roast into the hot Dutch oven and sear until deeply browned on all sides, about 4-5 minutes per side. Remove the beef from the Dutch oven and set aside.
⏱️ 20 min
- 3
Preheat your oven to 325°F. To the same Dutch oven, add the remaining 1 tablespoon of unsalted butter, the halved head of garlic, and fresh rosemary sprigs. Pour in the beef broth. Return the seared beef to the Dutch oven. Bring the liquid to a gentle simmer on the stovetop.
⏱️ 10 min
- 4
Cover the Dutch oven with its lid and transfer it to the preheated oven. Slow cook for 3 1/2 to 4 hours, or until the beef is extremely tender and easily shreds with a fork.
⏱️ 240 min•🌡️ 325
- 5
While the beef is braising, begin caramelizing the onions. In a separate pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium-low heat. Add the thinly sliced yellow onions and cook, stirring occasionally, for 45-60 minutes, or until they are deeply caramelized, soft, and golden-brown.
⏱️ 60 min
- 6
Pour the dry white wine into the pot with the caramelized onions to deglaze the pan, scraping up any browned bits from the bottom. Continue to cook until the liquid has reduced and evaporated, about 5-7 minutes. Set the caramelized onions aside.
⏱️ 10 min
- 7
Once the beef is cooked, carefully remove it from the Dutch oven using tongs and transfer it to a cutting board or large plate. Using two forks, shred the beef into small, tender pieces. Cover to keep warm.
⏱️ 10 min
- 8
Strain the cooking liquid from the Dutch oven through a fine-mesh sieve into a clean saucepan. Discard the garlic and rosemary. Bring the strained liquid to a simmer over medium heat and reduce slightly, if desired, to concentrate the flavor for your au jus. Keep warm.
⏱️ 10 min
- 9
Preheat your oven to 400°F. Take each sourdough demi baguette and slice it lengthwise, almost all the way through, creating a hinge. Scoop out some of the soft interior bread from both halves of the baguette to create a cavity. Drizzle 1/2 tablespoon of olive oil generously inside each hollowed-out baguette. Place the oiled baguettes on a baking tray and toast in the oven for 5-7 minutes, until lightly golden and crisp.
⏱️ 10 min•🌡️ 400
- 10
Remove the toasted baguettes from the oven. Fill each baguette with a generous amount of the shredded beef. Add a layer of the caramelized onions on top of the beef. Layer 2 slices of provolone cheese over the beef and onions on each sandwich.
⏱️ 5 min
- 11
Return the assembled sandwiches to the oven and toast again for 5-8 minutes, or until the cheese is completely melted and bubbly.
⏱️ 8 min•🌡️ 400
- 12
Once the sandwiches are out of the oven, sprinkle chopped chives over the top. Pour the warm au jus into small ramekins for dipping. Close the sandwiches, cut each in half, and serve immediately with the au jus.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Slow-Braised French Dip Sandwich
For the Slow-Braised Beef
- 3 pounds beef chuck roast, trimmed
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter
- 1 head garlic, cut in half horizontally
- 4 sprigs fresh rosemary
- 4 cups beef broth
For the Caramelized Onions
- 2 tablespoons unsalted butter
- 3 yellow onions, large, thinly sliced
- 1/2 cup dry white wine, such as Sauvignon Blanc
For the Sandwiches
- 4 sourdough demi baguettes
- 2 tablespoons olive oil
- 8 slices provolone cheese
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Pat the beef chuck roast dry with paper towels and season generously on all sides with kosher salt and black pepper.
⏱️ 5 min - 2
Heat 1 tablespoon of unsalted butter in a large Dutch oven over medium-high heat until shimmering. Carefully place the seasoned beef roast into the hot Dutch oven and sear until deeply browned on all sides, about 4-5 minutes per side. Remove the beef from the Dutch oven and set aside.
⏱️ 20 min - 3
Preheat your oven to 325°F. To the same Dutch oven, add the remaining 1 tablespoon of unsalted butter, the halved head of garlic, and fresh rosemary sprigs. Pour in the beef broth. Return the seared beef to the Dutch oven. Bring the liquid to a gentle simmer on the stovetop.
⏱️ 10 min - 4
Cover the Dutch oven with its lid and transfer it to the preheated oven. Slow cook for 3 1/2 to 4 hours, or until the beef is extremely tender and easily shreds with a fork.
⏱️ 240 min•🌡️ 325 - 5
While the beef is braising, begin caramelizing the onions. In a separate pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium-low heat. Add the thinly sliced yellow onions and cook, stirring occasionally, for 45-60 minutes, or until they are deeply caramelized, soft, and golden-brown.
⏱️ 60 min - 6
Pour the dry white wine into the pot with the caramelized onions to deglaze the pan, scraping up any browned bits from the bottom. Continue to cook until the liquid has reduced and evaporated, about 5-7 minutes. Set the caramelized onions aside.
⏱️ 10 min - 7
Once the beef is cooked, carefully remove it from the Dutch oven using tongs and transfer it to a cutting board or large plate. Using two forks, shred the beef into small, tender pieces. Cover to keep warm.
⏱️ 10 min - 8
Strain the cooking liquid from the Dutch oven through a fine-mesh sieve into a clean saucepan. Discard the garlic and rosemary. Bring the strained liquid to a simmer over medium heat and reduce slightly, if desired, to concentrate the flavor for your au jus. Keep warm.
⏱️ 10 min - 9
Preheat your oven to 400°F. Take each sourdough demi baguette and slice it lengthwise, almost all the way through, creating a hinge. Scoop out some of the soft interior bread from both halves of the baguette to create a cavity. Drizzle 1/2 tablespoon of olive oil generously inside each hollowed-out baguette. Place the oiled baguettes on a baking tray and toast in the oven for 5-7 minutes, until lightly golden and crisp.
⏱️ 10 min•🌡️ 400 - 10
Remove the toasted baguettes from the oven. Fill each baguette with a generous amount of the shredded beef. Add a layer of the caramelized onions on top of the beef. Layer 2 slices of provolone cheese over the beef and onions on each sandwich.
⏱️ 5 min - 11
Return the assembled sandwiches to the oven and toast again for 5-8 minutes, or until the cheese is completely melted and bubbly.
⏱️ 8 min•🌡️ 400 - 12
Once the sandwiches are out of the oven, sprinkle chopped chives over the top. Pour the warm au jus into small ramekins for dipping. Close the sandwiches, cut each in half, and serve immediately with the au jus.
⏱️ 5 min