Ingredients
For the Beef:
2½–3 lbs beef chuck roast (or rump roast)
1 tbsp olive oil
Salt & black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tbsp Worcestershire sauce
3 cups beef broth
1 cup water
1 onion, thinly sliced
3 cloves garlic, smashed
For the Sandwich:
4–6 hoagie rolls or French rolls
6–8 slices provolone (or Swiss cheese)
Butter (optional, for toasting)
Instructions
1 Sear the Beef
Pat roast dry and season generously with salt, pepper, garlic powder, onion powder, and thyme.
Heat oil in a large pot or Dutch oven.
Sear roast on all sides until nicely browned (about 3–4 minutes per side).
2 Slow Cook to Tender Perfection
Add sliced onions and garlic to the pot.
Pour in beef broth, water, and Worcestershire sauce.
Cover and simmer on low for 3–4 hours (or slow cooker on LOW for 8 hours) until fork-tender.
3 Shred & Strain
Remove beef and shred thinly.
Strain the cooking liquid — this is your au jus.
Taste and adjust salt if needed.
4️⃣ Assemble
Slice rolls and lightly butter (optional).
Toast in oven at 375°F (190°C) for 5 minutes.
Fill with shredded beef.
Top with cheese and broil 1–2 minutes until melted and bubbly.
* Serve
Pour warm au jus into small bowls.
Dip, bite, repeat.
The Ultimate French Dip Sandwich
