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Chuck Roast French Dip Sandwich

This French Dip Sandwich recipe features tender, flavorful chuck roast cooked low and slow with onions and garlic, paired with a rich, savory dipping sauce.
Prep Time20 minutes
Cook Time4 hours
Servings8
Calories: 450kcal

Ingredients

  • 2.5 lbs chuck roast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano or marjoram

For Cooking:

  • 1 large onion sliced
  • 3-4 cloves garlic minced
  • 2 cups beef stock
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce

For the Au Jus:

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried parsley optional
  • ¼ teaspoon sugar
  • ⅛ teaspoon pepper
  • 1 teaspoon granulated beef bouillon or half a cube; adjust based on taste

For Serving:

  • 3-4 crusty French rolls or hoagie buns
  • Swiss or provolone cheese optional

Instructions

Assemble Ingredients:

  • Rub the chuck roast with olive oil, salt, pepper, thyme, and oregano (or marjoram). Let it sit for at least 2 hours in the fridge, then bring it to room temperature before cooking.

Cook the Roast:

  • Preheat your oven to 300°F (150°C). Sear the roast in a large oven-safe pot or Dutch oven. Add the sliced onion, minced garlic, beef broth, soy sauce, and Worcestershire sauce to the pot.
  • Cover the pot with a tight-fitting lid and bake in the preheated oven for 2 to 4 hours, or until the roast is tender and easily shredded.

Prepare the Au Jus:

  • Remove the cooked meat and onions from the pot. Stir in the onion powder, garlic powder, dried thyme, parsley, sugar, pepper, and beef bouillon to the liquid. Simmer on the stovetop for about 20-30 minutes, adjusting seasoning to taste. Add more stock if needed.

Assemble the Sandwiches:

  • Shred the roast and layer it onto French rolls. Add cheese if desired. Toast the sandwiches under a broiler until the cheese melts and the bread is warm.

Serve:

  • Pour the au jus into small bowls for dipping. Serve the sandwiches hot with the au jus on the side.

Notes

For a clearer sauce, strain it through a fine-mesh sieve or cheesecloth before serving. If you prefer a leaner sauce, refrigerate or freeze it briefly to allow the fat to separate, then remove the solidified fat layer before reheating and serving.