French Dip Sandwich (Printable Format)
Tender slow-cooked beef on garlic-buttered rolls with melted provolone cheese, served with rich, flavorful au jus for dipping.
# What You'll Gather:
01 -
2.5 pounds beef chuck roast, trimmed.
02 -
2 teaspoons kosher salt.
03 -
1/2 teaspoon black pepper, freshly ground.
04 -
1 tablespoon vegetable oil.
05 -
1 large yellow onion, thinly sliced.
06 -
1 cup dry red wine.
07 -
2 cups beef broth, low-sodium.
08 -
2 cloves garlic, peeled and crushed.
09 -
1 bay leaf.
10 -
6 slices provolone cheese.
11 -
6 sandwich rolls.
12 -
3 tablespoons butter, melted.
13 -
1/2 teaspoon garlic powder.
14 -
Fresh parsley, chopped for garnish.
# Step-by-Step Instructions:
01 -
Pat beef dry. Season with salt and pepper. Heat oil in skillet over medium-high heat.
02 -
Brown beef on all sides until dark crust forms. Move to slow cooker.
03 -
Add sliced onions to same skillet. Cook until soft. Pour in wine and reduce by half.
04 -
Add onion mixture, broth, garlic and bay leaf to slow cooker. Cook on low 8 hours until fork-tender.
05 -
Remove meat. Strain cooking liquid for au jus. Shred beef.
06 -
Mix melted butter with garlic powder. Brush on split rolls. Broil until golden.
07 -
Add beef to rolls. Top with cheese and broil until melted. Garnish with parsley. Serve with hot au jus.
# Important Tips:
01 -
For best results, use a well-marbled chuck roast.
02 -
The au jus can be made ahead and reheated.
03 -
Toasting the rolls prevents them from getting soggy.