Go Back

The Ultimate Umami French Dip Sandwich

An incredibly flavorful and tender slow-cooked roast beef sandwich served with a rich, homemade umami-packed au jus for dipping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 4 sandwiches
Course: Lunch, Main Course
Cuisine: American
Calories: 720

Ingredients
  

For the Slow-Cooked Beef and Au Jus
  • 1 3-4 pound beef chuck roast well-marbled
  • 2 tbsp vegetable oil
  • 1 large yellow onion thinly sliced
  • 6-8 cloves garlic smashed
  • 1 cup dry red wine
  • 4 cups beef broth low sodium
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 tsp black peppercorns whole
  • Kosher salt and black pepper to taste
For Assembling the Sandwiches
  • 4 large French rolls or hoagie rolls
  • 8 slices provolone cheese or Gruyère/Swiss
  • 2 tbsp butter softened, for toasting

Equipment

  • Dutch oven
  • Tongs
  • Cutting board
  • Fine-Mesh Strainer
  • Fat Separator

Method
 

  1. Preheat oven to 300°F (150°C). Pat the chuck roast dry and season generously with salt and pepper.
  2. Heat oil in a Dutch oven over medium-high heat. Sear the roast for 4-5 minutes per side until a deep brown crust forms. Remove and set aside.
  3. Reduce heat to medium. Add sliced onion and cook for 5-7 minutes until softened. Add garlic and cook for 1 minute until fragrant.
  4. Pour in red wine to deglaze the pot, scraping up browned bits. Simmer until reduced by half, about 3-4 minutes.
  5. Stir in tomato paste and cook for 1 minute. Add beef broth, soy sauce, and Worcestershire sauce. Bring to a simmer.
  6. Nestle the seared roast back into the pot. Add thyme, bay leaves, and peppercorns. Cover and transfer to the oven. Cook for 3-3.5 hours until fork-tender.
  7. Remove beef to a board and tent with foil. Strain the cooking liquid through a fine-mesh strainer. Skim off excess fat using a fat separator or spoon. Keep the au jus warm.
  8. Shred the beef with two forks. Preheat broiler. Butter the insides of the rolls and toast under the broiler until golden.
  9. Pile shredded beef onto toasted rolls. Top with cheese. Broil for 1-2 minutes until cheese is melted and bubbly.
  10. Serve immediately with individual bowls of hot au jus for dipping.

Notes

For best results, do not skip searing the roast. A sturdy, crusty roll is essential to prevent sogginess. The au jus can be made ahead and refrigerated; the fat will solidify for easy removal.