Ingredients
Equipment
Method
- Pat the beef chuck roast dry with paper towels. In a small bowl, combine the dried thyme, dried rosemary, salt, and black pepper. Rub this spice mixture all over the roast, ensuring it's evenly coated.1.5-2 pounds boneless beef chuck roast, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon salt, 1/2 teaspoon black pepper
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Carefully place the seasoned roast in the hot oil and sear it on all sides until deeply browned, about 3-4 minutes per side. This step is crucial for developing rich flavor. Remove the roast from the pot and set aside on a plate.2 tablespoons olive oil, 1.5-2 pounds boneless beef chuck roast
- Add the thinly sliced yellow onion to the same pot. Cook, stirring occasionally, until the onions are softened and beginning to caramelize, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 large yellow onion, thinly sliced, 4 cloves garlic, minced
- Pour in the dry red wine (if using) and scrape the bottom of the pot with a wooden spoon to loosen any browned bits of food. Let the wine simmer and reduce by about half, which should take 2-3 minutes.1/2 cup dry red wine
- Pour in the beef broth and Worcestershire sauce. Bring the liquid to a simmer. Return the seared roast to the pot, ensuring it’s mostly submerged in the liquid. If it’s not fully covered, you can add a little more beef broth or water.4 cups beef broth, 1 tablespoon Worcestershire sauce, 1.5-2 pounds boneless beef chuck roast
- Reduce the heat to low, cover the pot tightly, and let the French Dip Sandwiches cook slowly for 3-4 hours, or until the beef is fork-tender and easily shreds. You can also do this in a slow cooker on low for 6-8 hours.
- Once tender, carefully remove the roast from the pot and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces.1.5-2 pounds boneless beef chuck roast
- While the beef is resting or being shredded, strain the cooking liquid through a fine-mesh sieve into a bowl or a separate saucepan. Discard the solids (onions, garlic, herbs). Whisk the Dijon mustard into the strained au jus. Taste and adjust seasoning with salt and pepper if needed.1 teaspoon Dijon mustard, 1 teaspoon salt, 1/2 teaspoon black pepper
- Split the French rolls lengthwise. If you like melted cheese on your sandwiches, place the cheese slices on the bottom halves of the rolls.6 crusty French rolls or hoagie rolls, split lengthwise, Provolone or Swiss cheese slices, for topping
- Reheat the shredded beef. You can do this by returning it to the strained au jus for a few minutes until heated through, or by gently reheating it in a separate pan. Generously pile the hot shredded beef onto the bottom halves of the prepared rolls.1.5-2 pounds boneless beef chuck roast
- Place the top halves of the rolls onto the beef. Serve the French Dip Sandwiches immediately with bowls of the warm au jus for dipping. Garnish with fresh parsley if desired.6 crusty French rolls or hoagie rolls, split lengthwise, Fresh parsley, chopped, for garnish
Notes
The shredded roast beef and the au jus should be stored separately in airtight containers in the refrigerator for up to 3-4 days. Reheat the shredded beef gently in a saucepan with a little of the original au jus until warmed through. The bread is best toasted or warmed just before serving, as it can become soggy if stored with the meat. For longer storage, you can freeze the shredded beef and au jus together in a freezer-safe container or bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
