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French Dip Recipe

French Dip Recipe

Craving a warm, juicy sandwich that doubles as comfort food? This quick and easy French Dip Recipe brings tender roast beef, melted provolone cheese, and savory au jus dipping sauce to your table with minimal fuss.
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Servings 6

Ingredients
  

  • 3 pounds boneless chuck roast (or bottom round roast) Substitute: sirloin tip roast, though you’ll lose a bit of marbling.
  • 4 cups beef broth (low-sodium recommended for better control) Tip: Look for brands like Pacific or Kitchen Basics for deep flavor.
  • 1 medium onion, thinly sliced Yellow onions caramelize perfectly in the slow cooker.
  • 4 cloves garlic cloves, smashed Don’t skip—they deepen the au jus flavor.
  • 2 teaspoons kosher salt (plus extra to taste)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
  • 1 bay leaf
  • 6–8 slices provolone cheese Substitute: Swiss or mozzarella.
  • 4 sturdy French bread rolls or baguette sections Day-old bread holds up better to dipping sauce.
  • ½ cup prepared horseradish Adjust to taste—start with less if you’re spice- shy.

Instructions
 

  • Sprinkle salt, pepper, and thyme over the top.
  • Pour beef broth until it covers about two-thirds of the roast.
  • Cover and cook on LOW for 6–7 hours, or HIGH for 3–4 hours.
  • Remove roast to a cutting board. Skim fat from the cooking liquid, then bring liquid to a gentle simmer for 5 minutes—season to taste.
  • Thinly slice roast beef against the grain and prep the bread rolls.
  • Pile beef on bottom half of bread, top with provolone, then broil until cheese melts.
  • Serve immediately with warm au jus for dipping and a side of horseradish sauce.

Notes

• I tested this with both chuck and bottom round. Chuck gave more marbling but trim extra fat if you prefer leaner. • If your au jus tastes flat, stir in a splash of Worcestershire sauce or a teaspoon of soy sauce. • Leftover onions can be mixed into mashed potatoes or omelets—no waste! • For a richer dipping sauce, whisk in a tablespoon of softened butter off-heat.
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