If you’re anything like me, the mere mention of a French Dip Sandwich makes your mouth water. Juicy beef soaked in aromatic braising jus, all bundled up in a toasted ciabatta roll—it’s everything you want out of a French dip sandwich. This recipe is made with a slow-braised chuck roast for a melt-in-your-mouth experience.
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The secret to a flavorful slow-roast is to first sear the meat. For the best sear, I like to use a cast-iron pot that can go directly into the oven to slow-roast following the searing on both sides.
While the roast sears, you’ll put together your aromatic packet using a cheesecloth. This is going to add some nuanced flavors to the roast, plus create a delicious cooking jus for dipping.
Enamel Braiser | Plaid Towel (similar)
While the beef roasts for 3-3 1/2 hours, whip up the horseradish sauce. Made with Vegenaise, vegan yogurt, horseradish, and Dijon mustard, this creamy sauce adds layers of flavor to the French Dip, making it a memorable sandwich experience.
After preparing the beef, remove it from the pot and shred it. Then, place the shredded beef on each bun or tortilla. Top it off with a dollop of horseradish sauce and a sprinkle of chives for added flavor. Lastly, serve each sandwich with a cup of the cooking jus for dipping.
- Place the shredded beef onto each bun or tortilla.
- Top with a dollop of horseradish sauce and a sprinkle of chives.
- Serve each sandwich with a cup of the cooking jus for dipping.
Trust me, the flavors in this sandwich are more than worth the wait. Make it for dinner, save the leftovers (if there are any!), and savor the goodness of a tasty French Dip. Enjoy!
Shredded Beef French Dip Sandwiches
Ingredients:
- 3 lb chuck roast
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp garlic powder
- 2 tbsp beef tallow
- 1 1/2 quarts beef stock or bone broth
For the aromatics packet
- 1 onion, the skins, tip and tail only – save the "good parts" for another recipe
- 1 head garlic the skins and stems only – save the "good parts" for another recipe
- handful parsley stems
- 1 mushroom
- 2 bay leaves
- 1 sprig rosemary
- 1 sprig thyme
- 2 whole cloves
- 1 tsp allspice berries
- 1 tbsp black peppercorns
For the horseradish sauce
- 1/4 cup vegenaise
- 1/4 cup vegan yogurt plain unsweetened
- 1 tbsp prepared horseradish
- 2 tsp dijon mustard
to Finish
- chives finely chopped
- toasted ciabatta buns grain free tortillas for the gluten/grain-free crowd.
Directions:
- Set the oven to 325 °F. Heat a cast iron pot on the stove on medium. Season the chuck roast evenly on all sides with the salt, pepper and garlic powder. Add the tallow to the pot and, once melted and shimmering, add the roast and sear on the top and bottom.
- While the roast sears, assemble your aromatics packet by wrapping the aromatics ingredients in cheesecloth and tying tight. Add to the pot with the chuck roast, then the stock.
- Cover and place the pot in the oven for 3-3 1/2 hours, until the beef is tender. While it cooks, whisk all of the sauce ingredients together in a bowl.
- Once the beef is cooked, remove from the liquid, shred it and place some on each bun/tortilla. Top with some of the sauce and some chives. Serve with a cup of the cooking jus.
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