This French dip sandwich is a phenomenal, crowd-pleasing meal that fits perfectly into a weeknight routine. It pairs slow-cooked, shredded chuck roast with a rich au jus and melty cheese on crusty rolls. Designed for busy schedules, this approach to cooking, easy recipes focuses on minimal hands-on time and maximum flavor.
Why this recipe works
Slow cooking turns a humble chuck roast into tender, shreddable beef while concentrating savory flavors. A quick sear at the start builds deep color and caramelization that translates into a far better au jus. This is one of those cooking, easy recipes that rewards patience without demanding attention.
Ingredients
- For the roast: 3 lb chuck roast, olive oil for searing, 1 large yellow onion thinly sliced, 3 cloves garlic minced, 2 cups beef stock, 1 cup red wine, 1 tbsp beef gravy mix (or 2 tsp flour), 1 tbsp Italian seasoning, 1 tsp granulated garlic, 1 tsp granulated onion, few dashes Worcestershire sauce, salt and pepper to taste.
- For the horseradish sour cream: 1/2 cup sour cream, 2 tbsp prepared horseradish (adjust to taste).
- Additional: crusty rolls and provolone cheese.
Method
- Season the chuck roast generously with salt and pepper. Heat oil in a skillet and sear on all sides until deeply browned. That color is flavor.
- Combine beef stock, red wine, seasonings, and gravy mix in a measuring cup. Place seared roast, sliced onions, and garlic in the crockpot or Dutch oven and pour the liquid over.
- If using a crockpot, cook on high for 4 hours or low for 8 hours. In a Dutch oven on the stove, simmer for about 2 1/2 hours until the meat falls apart and is very tender.
- Remove large pieces of fat, shred the beef, and toss with a little of the cooking liquid so it stays moist.
- Mix sour cream and horseradish to taste. Spread on roll bottoms, layer with cheese and shredded beef, then broil briefly until cheese melts and tops are crisp.
Pro tips for perfect results
"We want all of that deep, gorgeous color because that equals flavor."
- Sear the beef. Don’t skip it or the roast will look pale and miss out on flavor.
- Onions and garlic can be added raw to the slow cooker so they melt into the au jus, or sautéed first for more texture — both work.
- Reserve extra au jus for serving and dip liberally. Adding a splash of the jus back to the shredded beef keeps the filling juicy.
Serving, storing, and variations
Serve the sandwiches hot with plenty of au jus for dipping. These sandwiches are ideal for meal prep and reheating. Store leftover meat and jus together in an airtight container in the refrigerator for 3 to 4 days. For variations, swap provolone for Swiss or add caramelized onions for extra sweetness. This is a great example of cooking, easy recipes that still feel special.
Final thoughts
These French dip sandwiches deliver comfort and flavor with very little hands-on time. They belong in the rotation for anyone who values simple, satisfying meals. Keep this recipe on hand when planning quick dinners or feeding a hungry crowd — it’s cooking, easy recipes done right.
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