This recipe was automatically generated and is waiting for our culinary review. The instructions and ingredients are complete and ready to use, but we have not reviewed or tested it yet. Try it out and tell us what you think. Your feedback will help us make it even better!
Ingredients
- 3 pounds beef chuck roast or beef brisket
- 2 tablespoons vegetable oil
- 1 large yellow onion, quartered
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup water
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon black peppercorns
- 1 teaspoon salt, plus more to taste
- 2 tablespoons cornstarch
- 3 tablespoons water
- 4 crusty sub rolls or hoagie rolls
- 4 ounces provolone cheese slices, optional
Before you start
Equipment You'll Need
- Large Dutch oven or heavy-bottomed pot with lid
- Sharp chef's knife or meat slicer
- Cutting board
- Fine-mesh sieve or strainer
- Saucepan
- Small mixing bowl
- Whisk
- Wooden spoon
- Meat thermometer (optional but recommended)
- Small individual dipping bowls or ramekins
Safety Tips & Important Notes
Follow these for best results and safety.
- Choose a well-marbled cut of beef like chuck roast or brisket for maximum tenderness and flavor after long cooking.
- Do not skip the searing step—it creates a flavorful crust that adds depth to the au jus.
- Save any beef drippings and fat from the cooking liquid to enhance the au jus flavor; skim excess fat only if desired.
- The beef can be cooked a day ahead and refrigerated; reheat gently in the au jus before serving.
- For a thinner au jus, omit the cornstarch slurry; for a thicker gravy, add more slurry gradually until desired consistency is reached.
- Be careful when handling hot broth and beef—use tongs and keep hands clear of steam when removing the lid.
- Slice the beef against the grain for maximum tenderness in each bite.
Instructions
-
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
-
Season the beef chuck roast generously on all sides with salt and black pepper, then carefully place it in the hot oil.
-
Sear the beef for 3-4 minutes on each side until a deep golden-brown crust forms, working in batches if necessary to avoid overcrowding.
-
Remove the seared beef from the pot and set aside on a clean plate.
-
Add the quartered onion to the same pot and cook for 3-4 minutes, stirring occasionally, until the onion begins to soften and caramelize.
-
Add the minced garlic to the pot and cook for 1 minute, stirring constantly, until fragrant.
-
Pour in the beef broth and water, scraping the bottom of the pot with a wooden spoon to release any browned bits (fond).
-
Return the seared beef to the pot and add the bay leaves, dried thyme, dried rosemary, and peppercorns.
-
Bring the liquid to a gentle boil, then reduce the heat to low, cover the pot with a lid, and simmer for 2-2.5 hours until the beef is very tender and easily shreds with a fork.
-
Remove the beef from the pot and transfer it to a cutting board, allowing it to rest for 10 minutes.
-
Strain the cooking liquid through a fine-mesh sieve into a saucepan, discarding the solids, and return to the stove over medium heat.
-
In a small bowl, whisk together the cornstarch and 3 tablespoons of water until smooth, creating a slurry.
-
Slowly pour the cornstarch slurry into the simmering au jus while whisking constantly until the sauce thickens slightly, about 2-3 minutes.
-
Taste the au jus and adjust seasoning with salt and pepper as needed.
-
Slice the rested beef thinly against the grain using a sharp knife or meat slicer.
-
Split the crusty rolls and lightly toast them in a 350°F oven for 3-4 minutes if desired for extra crispness.
-
Divide the sliced beef evenly among the four rolls, layering the meat generously.
-
Top each sandwich with a slice of provolone cheese if using, allowing the residual heat to slightly melt it.
-
Pour the au jus into small individual dipping bowls or ramekins, one for each person.
-
Serve the French dip sandwiches immediately alongside the bowls of au jus for dipping.
Chef's notes
Leftover beef and au jus can be stored separately in airtight containers in the refrigerator for up to 4 days.
Reheat the beef gently in the au jus over low heat to maintain tenderness.
This sandwich is best served immediately while the bread is warm and the au jus is hot.
For a lighter version, omit the cheese or use a lower-fat variety.
Serve with pickled pepperoncini or a simple side salad for a complete meal.
Want More Recipes?
Browse our full collection of recipes with detailed instructions, tips, and Chef Betty's expert guidance.