French Onion Dip Sandwich
French Onion Dip Sandwich
Ingredients
For the Braised Chuck Roast
- 2 1/2 pounds chuck roast
- 1 tablespoon salt, plus more, as needed
- 1 teaspoon black pepper, freshly ground, plus more, as needed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon butter
- 3 onions, large, thinly sliced
- 1/2 cup red wine, dry
- 5 cups beef broth
- 4 fresh thyme sprigs
- 2 bay leaves
For the French Onion Dip
- 1 cup sour cream
- 1/2 cup mayonnaise
- 4 ounces cream cheese, softened
- 1 teaspoon fresh thyme, chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
For Assembly
- 1 baguette, large, or similar crusty bread, sliced lengthwise
- 8 slices provolone cheese
Instructions
- 1
Preheat your oven to 325°F (160°C). Heavily season the chuck roast on all sides with 1 tablespoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder.
⏱️ 5 min•🌡️ 325
- 2
In a large Dutch oven or oven-safe pot, melt 1 tablespoon of butter over medium-high heat. Sear the seasoned chuck roast until deeply browned on all sides, about 3-4 minutes per side. Remove the roast from the pot and set aside.
⏱️ 15 min
- 3
Add the thinly sliced onions to the same pot. Reduce heat to medium-low and cook, stirring occasionally, until the onions are deeply caramelized and golden brown, about 20-25 minutes. Reserve about 1/2 cup of the caramelized onions for the French onion dip.
⏱️ 25 min
- 4
Deglaze the pot with 1/2 cup of red wine, scraping up any browned bits from the bottom. Add 5 cups of beef broth, 4 sprigs of fresh thyme, and 2 bay leaves to the pot. Bring the mixture to a simmer.
⏱️ 5 min
- 5
Return the seared chuck roast to the pot with the caramelized onions and broth. Ensure the roast is mostly submerged. Cover the pot tightly and transfer it to the preheated oven. Cook for 2 1/2 to 3 hours, or until the chuck roast is fork-tender.
⏱️ 180 min•🌡️ 325
- 6
Once the chuck roast is tender, carefully remove it from the pot. Shred the meat using two forks. Strain the cooking liquid through a fine-mesh sieve into a separate bowl or container; this will be your au jus. Discard the thyme sprigs and bay leaves.
⏱️ 10 min
- 7
While the roast is cooking or cooling slightly, prepare the French onion dip. In a medium bowl, combine 1 cup of sour cream, 1/2 cup of mayonnaise, and 4 ounces of softened cream cheese. Add the reserved 1/2 cup of caramelized onions, 1 teaspoon of chopped fresh thyme, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of onion powder. Mix until all ingredients are well combined and smooth.
⏱️ 10 min
- 8
To assemble the sandwiches, preheat your broiler or a toaster oven. Slice the baguette lengthwise. Generously spread the prepared French onion dip on the bottom half of the bread. Layer the shredded chuck roast on top of the dip. Place 2 slices of provolone cheese over the meat for each sandwich.
⏱️ 5 min
- 9
Place the assembled sandwiches on a baking sheet. Broil for 2-4 minutes, or toast in a toaster oven, until the cheese is melted and bubbly and the bread is lightly toasted. Watch carefully to prevent burning.
⏱️ 4 min
- 10
Remove from the oven, slice the toasted sandwich into individual portions, and serve immediately with a side of the reserved au jus for dipping.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
French Onion Dip Sandwich
For the Braised Chuck Roast
- 2 1/2 pounds chuck roast
- 1 tablespoon salt, plus more, as needed
- 1 teaspoon black pepper, freshly ground, plus more, as needed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon butter
- 3 onions, large, thinly sliced
- 1/2 cup red wine, dry
- 5 cups beef broth
- 4 fresh thyme sprigs
- 2 bay leaves
For the French Onion Dip
- 1 cup sour cream
- 1/2 cup mayonnaise
- 4 ounces cream cheese, softened
- 1 teaspoon fresh thyme, chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
For Assembly
- 1 baguette, large, or similar crusty bread, sliced lengthwise
- 8 slices provolone cheese
Instructions
- 1
Preheat your oven to 325°F (160°C). Heavily season the chuck roast on all sides with 1 tablespoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder.
⏱️ 5 min•🌡️ 325 - 2
In a large Dutch oven or oven-safe pot, melt 1 tablespoon of butter over medium-high heat. Sear the seasoned chuck roast until deeply browned on all sides, about 3-4 minutes per side. Remove the roast from the pot and set aside.
⏱️ 15 min - 3
Add the thinly sliced onions to the same pot. Reduce heat to medium-low and cook, stirring occasionally, until the onions are deeply caramelized and golden brown, about 20-25 minutes. Reserve about 1/2 cup of the caramelized onions for the French onion dip.
⏱️ 25 min - 4
Deglaze the pot with 1/2 cup of red wine, scraping up any browned bits from the bottom. Add 5 cups of beef broth, 4 sprigs of fresh thyme, and 2 bay leaves to the pot. Bring the mixture to a simmer.
⏱️ 5 min - 5
Return the seared chuck roast to the pot with the caramelized onions and broth. Ensure the roast is mostly submerged. Cover the pot tightly and transfer it to the preheated oven. Cook for 2 1/2 to 3 hours, or until the chuck roast is fork-tender.
⏱️ 180 min•🌡️ 325 - 6
Once the chuck roast is tender, carefully remove it from the pot. Shred the meat using two forks. Strain the cooking liquid through a fine-mesh sieve into a separate bowl or container; this will be your au jus. Discard the thyme sprigs and bay leaves.
⏱️ 10 min - 7
While the roast is cooking or cooling slightly, prepare the French onion dip. In a medium bowl, combine 1 cup of sour cream, 1/2 cup of mayonnaise, and 4 ounces of softened cream cheese. Add the reserved 1/2 cup of caramelized onions, 1 teaspoon of chopped fresh thyme, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of onion powder. Mix until all ingredients are well combined and smooth.
⏱️ 10 min - 8
To assemble the sandwiches, preheat your broiler or a toaster oven. Slice the baguette lengthwise. Generously spread the prepared French onion dip on the bottom half of the bread. Layer the shredded chuck roast on top of the dip. Place 2 slices of provolone cheese over the meat for each sandwich.
⏱️ 5 min - 9
Place the assembled sandwiches on a baking sheet. Broil for 2-4 minutes, or toast in a toaster oven, until the cheese is melted and bubbly and the bread is lightly toasted. Watch carefully to prevent burning.
⏱️ 4 min - 10
Remove from the oven, slice the toasted sandwich into individual portions, and serve immediately with a side of the reserved au jus for dipping.
⏱️ 3 min