Easy, Weeknight French Dip
November 6, 2025 • 0 comments
Our French Dip Sandwich recipe features a richly seasoned chuck roast slow-cooked to perfection in a flavorful blend of beef broth, red wine, herbs, and aromatics. After pressure cooking (or slow cooking), the beef is shredded and piled onto toasted French rolls with melty provolone, then served with a warm, savory au jus made from the cooking liquid. It’s an easy, comforting, restaurant-worthy meal perfect for busy weeknights or cozy weekends — hearty, simple, and full of deep, beefy flavor.
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (3-4 lb.) Chuck Roast, Beef
- (1 large) Onion, diced
- (5 cloves) Garlic, minced
- (2 cups) Beef Broth
- (1/4 cup) Red Wine
- (1 tbsp) Worcestershire Sauce
- (1 tsp) Coconut Aminos
- (1 tsp) Dijon Mustard
- (2 tsp) Olive Oil
- (2 tsp) DriedRosemary
- (1/2 tsp) Marjoram
- (3) Bay Leaves
- (1/2-1 tsp) Dried Thyme
- (to taste) Salt & Pepper
- (6) Sturdy Sub Roll, Hoagie, or similar
Directions
- Prep the Roast
Pat the chuck roast dry and season generously on all sides with coarse salt and cracked pepper. - Prep the Aromatics
Mince the garlic and dice the onion; set aside. - Sear the Meat
Turn the pressure cooker to Sauté. Heat olive oil until shimmering.
Sear the roast on all sides until a deep brown crust forms (about 3–4 minutes per side).
Transfer the roast to a plate. - Build the Flavor Base
Add onion and garlic to the pot. Sauté until softened and fragrant, about 3 minutes.
Pour in the red wine and scrape up the browned bits from the bottom of the pot using a wooden spatula.
Add the beef broth, Worcestershire, soy sauce (if using), Dijon, rosemary, marjoram, bay leaves, and thyme. - Pressure Cook
Return the roast to the pot, nestling it into the liquid.
Turn off Sauté mode, lock the lid, and cook on High Pressure for 45 minutes.
Allow a natural release for 10 minutes, then quick release any remaining pressure. - Slow Cooker Option
Add all ingredients to the slow cooker (sear the roast first, if you want deeper flavor).
Cook 8 hours on Low or 5–6 hours on High. - Finish & Serve
Remove the roast and shred gently with two forks.
Strain the cooking liquid using a fine mesh strainer—this is your au jus.Toast crusty rolls. Add a slice of provolone to each roll and broil until melty and golden.
Pile the shredded beef onto the cheesy buns.
Serve warm with a side of au jus for dipping.
