Go Back
French Dip Beef and Onions
Andre Lewis

French Dip Beef and Onions

A French dip needs beefy jus, not a cup of salt water. Browning the roast and onions first gives the broth enough depth to stand on its own. Toast the rolls hard at the cut sides so they survive more than one trip into the cup.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 4 lbs boneless beef chuck roast
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 2 large yellow onions thinly sliced
  • 3 cups low-sodium beef broth
  • 1 cup dry red wine
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 8 crusty French rolls
  • 8 slices Swiss cheese

Method
 

  1. Season the beef with the salt and pepper and brown it in 1 tbsp oil over medium-high heat, 5 minutes per broad side.
  2. Transfer the beef to a 6-quart slow cooker, add the remaining oil to the skillet and cook the onions until golden at the edges, 8 minutes.
  3. Add the onions, broth, wine, Worcestershire, thyme and bay leaf to the cooker.
  4. Cover and cook on low until the beef pulls apart easily, 7 1/2 to 8 hours.
  5. Remove the beef, discard the bay leaf and skim the cooking liquid thoroughly.
  6. Shred the beef, moisten it with 1 cup liquid and strain the remaining jus into small bowls.
  7. Toast the split rolls, fill them with beef and onions and melt one Swiss slice over each under the broiler.
  8. Serve the sandwiches with the hot strained jus.