French Dip Sandwich

The Dashley's Kitchen

Tender shredded beef, topped with melty cheese and sandwiched between crispy slices of bread, everyone is going to be asking for seconds. Cooked low and slow this sandwich is an absolute must try.

4.71 from 44 votes

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Prep Time 10

Cook Time 3

Additional Time 20

Total Time 3 30

Course Main Dish

Cuisine American

Servings

Calories 882 kcal

Ingredients

2 tablespoons butter
3 tablespoons olive oil
4 pounds chuck roast
2 teaspoons salt
4 teaspoons pepper
2 tablespoons minced garlic
¾ cup red wine
3 cups beef broth
½ cup butter
12 brioche buns
12 slices of provolone cheese

Instructions

Stove Top Method (3hour cook)

In a large pot with lid melt butter. Once melted add olive oil to pot.
Season chuck roast with salt and pepper on each side.
Sear seasoned chuck roast for 5 minutes on each side.
Add beef broth and red wine to pot and place the lid.
Turn down the heat on the pot to simmer. Cook for 3 hours.
After cooked remove meat from the pot and shred. Spoon roughly 2 cups of broth from pot and a tablespoon of melted butter over the shredded meat to keep moist.

Crockpot (5 hour cook)

To prep the meat, season all sides of the roast.
In a hot pan or skillet on the stove, sear the chuck roast with the butter and olive oil until browned on all sides.
Place in a crockpot and pour beef broth and wine over the top.
Allow to cook on low for 5 hours.
After cooked remove meat from the pot and shred. Spoon roughly 2 cups of broth from pot and a tablespoon of melted butter over the shredded meat to keep moist.

Instant Pot (1.5 hour cook)

Season all sides of the roast.
Set the Instant Pot to sauté mode and add the butter to the pot.
Once butter is melted add the olive oil and sear the chuck roast. Once browned on all sides pull the roast out of the Instant Pot.
Add the beef broth and wine to the pot and scrape up all the browned bits from the pot.
Place the meat back into the pot and close the lid setting the pressure valve to sealed.
Cook on manual for 75 minutes. Once time is up, allow it to naturally pressure release for 15 minutes and then release any excess pressure.
After the pin drops take off the lid, remove meat from the pot to shred. Spoon roughly 2 cups of broth from pot and a tablespoon of melted butter over the shredded meat to keep moist.

Assemble Sandwiches and Serve

Place sliced buns on a cookie sheet and butter both sides. Then place pan in the oven on broil to lightly toast.
Place shredded meat on one half of toasted bun and top with sliced provolone. Toast again in oven, to allow cheese to melt.
Place top bun on sandwich and serve alongside small dish of remaining au jus sauce in pot, for dipping.

Notes

If using a cast iron pot with lid be aware that the internal temperature gets much hotter at a lower level of heat. If using cast iron be sure to adjust and sear with a medium heat and cook with a low heat setting. If using a standard pot with lid use a high heat setting for the sear and more of a medium heat for the cook time to achieve a simmer.
To make beef broth we prefer a Better than Bullion paste. You can find it linked in the post above if interested.
Add a sliced onion or onion soup mix to the pot before cooking for even more flavor.
Leftovers can be stored in the fridge for 2-3 days or in the freezer for up to two months. When ready to serve remove from the freezer and let thaw in the fridge overnight so you can reheat it on the stove. ½

Nutrition

Serving: 1gCalories: 882kcalCarbohydrates: 36gProtein: 52gFat: 58gSaturated Fat: 29gPolyunsaturated Fat: 25gTrans Fat: 2gCholesterol: 279mgSodium: 1332mgFiber: 1gSugar: 6g

Keyword Au Jus, Beef Recipes, Beef Sandwich, Cast Iron, Cast Iron Recipes, Crockpot, Dutch Oven, Dutch Oven Recipes, Easy Dinner Recipes, French Dip, French Dip Sandwich, Instant Pot, Sandwich Recipes, Shredded Beef Sandwich, Slow Cooker

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