Roast beef is slow cooked to perfection in this classic french dip recipe! Top your crispy hoagie with the roast beef and a slice of provolone and serve with the rich and savory cooking broth (au jus) for dipping!
Hello! This is a super popular sandwich and you can find recipes for it everywhere, but I still want to share my version with you. It’s easy and uses minimal ingredients, but doesn’t skimp on flavor! I rarely dig out my crock pot, so I generally use a stove top for this recipe, but I’ve still included instructions for those of you who prefer a slow cooker.
You just need a few pounds of chuck roast and several pantry items to cook up a delicious pot roast and, sooner or later, almost every pot roast I make turns into french dip. Just a few extra steps and the savory roast becomes an amazing sandwich! Add your cooked meat and onions to a hoagie, top with your favorite cheese, and toast in the oven. Of course, don’t forget to serve it with a side of reserved cooking broth – au jus – for dipping. You’ve got a great Sunday evening meal (and leftovers to improve your Monday mood)!
I usually cook my roast for about three hours, but the last time we made this recipe a storm unexpectedly came up and the electricity went out around hour two. No problem. We’ll just let it sit for awhile and it’ll probably cook through in another half an hour. But then the tornado sirens sound and we’re off to the basement to hide! So we abandoned our roast. And Viktor worried about the tornadoes. And, already hungry, I worried about dinner. When we returned to our apartment an hour later, still no electricity, our roast was still warm and, miraculously, just cooked through! So we had a lovely (now candlelit) dinner, while everyone else rushed off to find an open restaurant. So I guess the advice is, if you’re expecting bad weather, it’s a great idea to make this recipe. Maybe?
- vegetable oil 2-3 tbsp
- chuck roast 1-1.5 kg (2.5-3 lbs)
- salt 1 tsp
- pepper 1 tsp
- onion 2 large
- beef broth 500 ml (2 c)
- worcestershire sauce 1 tbsp
- garlic powder 1 tsp
- onion powder 1 tsp
- hoagies 6 rolls
- provolone 6 slices
- Heat oil in a large pot over medium-high heat.
- Chop the onions into large chunks. Add onions to the pot and cook until slightly browned. Set aside.
- Add more vegetable oil to the pot if necessary. Season the chuck roast with salt and pepper and brown on each side (approximately 3 minutes). Set aside.
- Deglaze the pot with one cup of beef broth, scraping up the bits on the bottom.
- Add second cup of beef broth, worcestershire sauce, garlic powder and onion powder to the pot and mix.
- Add the onions and chuck roast back to the pot.
- Cover and cook on medium-low heat for 3-4 hours or until roast can be easily shredded with a fork. Remove beef (reserve the broth) and shred.
- Preheat oven to 350 F (175 C).
- To assemble the sandwiches, place the beef and onions on the hoagies and top with cheese. Toast in the oven until the cheese has melted.
- Serve with the reserved broth for dipping (au jus).