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Slow-Braised French Dip
Andre Lewis

Slow-Braised French Dip

The dip matters here, so the chuck cooks in a clean beef-and-onion braising liquid instead of barbecue sauce. Pile the tender beef into crisp-edged rolls and strain the jus before it reaches the table. Dip, bite, repeat before the roll loses its backbone.
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Prep Time 20 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 lbs boneless beef chuck roast
  • 1 1/2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 1 tbsp vegetable oil
  • 1 large yellow onion thinly sliced
  • 3 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 2 garlic cloves smashed
  • 6 crusty French rolls
  • 2 tbsp unsalted butter softened

Method
 

  1. Heat the oven to 325°F and season the chuck roast with the salt and black pepper.
  2. Heat the oil in a Dutch oven over medium-high heat and brown the roast for 4 minutes on each broad side.
  3. Add the onion, broth, Worcestershire sauce and garlic, cover and braise for 2 1/2 to 3 hours until the beef reaches about 195°F and separates easily.
  4. Rest the beef for 10 minutes, then shred it and discard any large seams of fat.
  5. Strain the braising liquid into a saucepan, skim the fat and simmer the jus for 5 minutes; return the beef to enough jus to keep it moist and heat it to 165°F.
  6. Split the rolls, butter the cut sides and toast them in a dry skillet until crisp at the edges.
  7. Fill each roll with hot beef and ladle the remaining jus into 6 small bowls for dipping.