📝 About This Recipe
Born in the historic delis of Los Angeles, the French Dip is the pinnacle of savory comfort, featuring paper-thin ribbons of beef tucked into a crusty baguette. This version elevates the classic with a deep, umami-rich au jus fortified with red wine and caramelized aromatics. Every bite offers a perfect harmony of textures, from the crunch of the toasted bread to the melt-in-your-mouth tenderness of the slow-cooked roast.
🥗 Ingredients
The Roast & Aromatics
- 3 pounds Beef Chuck Roast (trimmed of excess surface fat)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Vegetable Oil (high smoke point for searing)
- 1 large Yellow Onion (thinly sliced)
- 4 cloves Garlic (smashed and peeled)
The Braising Liquid (Au Jus)
- 4 cups Beef Broth (low sodium preferred)
- 1/2 cup Dry Red Wine (such as Cabernet or Merlot)
- 2 tablespoons Worcestershire Sauce
- 3 sprigs Fresh Thyme
- 1 Bay Leaf (dried)
For Assembly
- 2 large French Baguettes (cut into 6-inch portions)
- 8-12 slices Provolone Cheese (mild or sharp depending on preference)
- 3 tablespoons Unsalted Butter (softened)
- 1/4 cup Creamy Horseradish (optional for spreading)
👨🍳 Instructions
-
1
Preheat your oven to 300°F (150°C). Pat the beef chuck roast completely dry with paper towels and season generously on all sides with salt and pepper.
-
2
In a large Dutch oven, heat the vegetable oil over medium-high heat until shimmering. Sear the beef for 5-6 minutes per side until a deep, dark brown crust forms.
-
3
Remove the beef and set aside on a plate. Lower the heat to medium and add the sliced onions to the pot, sautéing for 8-10 minutes until golden brown and soft.
-
4
Add the smashed garlic and cook for 1 minute until fragrant. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release the flavorful browned bits (fond).
-
5
Stir in the beef broth, Worcestershire sauce, thyme sprigs, and bay leaf. Return the beef and any accumulated juices to the pot; the liquid should come halfway up the meat.
-
6
Bring to a gentle simmer, cover with a tight-fitting lid, and transfer to the oven. Braise for 3 to 3.5 hours, or until the beef is very tender but not quite falling apart (you want to be able to slice it).
-
7
Remove the beef from the pot and let it rest on a cutting board for at least 15-20 minutes. This is crucial for keeping the meat juicy.
-
8
While the meat rests, strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off any excess fat from the surface with a spoon.
-
9
Simmer the strained au jus over medium heat for 10 minutes to concentrate the flavors. Taste and adjust seasoning with salt or pepper if needed.
-
10
Using a very sharp knife, slice the rested beef against the grain as thinly as possible. For the best experience, aim for ribbon-like thickness.
-
11
Split the baguette portions lengthwise. Spread a thin layer of butter on the cut sides and toast under a broiler for 1-2 minutes until golden.
-
12
Layer a generous amount of sliced beef onto the bottom halves of the bread. Top each with 2 slices of provolone cheese.
-
13
Place the open-faced sandwiches back under the broiler for 1 minute, just until the cheese is bubbly and melted.
-
14
Spread horseradish sauce on the top bun if using, close the sandwiches, and serve immediately with individual small bowls of the hot au jus for dipping.
💡 Chef's Tips
For the thinnest slices, chill the cooked beef for an hour before slicing, then warm the slices briefly in the hot au jus. Don't skip searing the meat; that mahogany crust provides the depth of flavor for your dipping sauce. Use a 'hearth-baked' baguette or a sturdy hoagie roll; soft grocery store rolls will fall apart when dipped. If your au jus is too salty after reducing, add a splash of water or a pinch of sugar to balance it out.
🍽️ Serving Suggestions
Serve with a side of crispy sea salt kettle chips for a satisfying crunch. A chilled glass of Pinot Noir or a dark amber ale pairs beautifully with the rich beef. Add a side of spicy pickled giardiniera or cornichons to cut through the richness. A simple arugula salad with a lemon vinaigrette provides a fresh, peppery contrast.