Oven-Braised French Dip Sandwiches with Provolone
Chuck roast braised low in broth and red wine until it shreds, piled onto hoagies with melted provolone and a cup of the jus for dipping.
- Serves
- 4
- Prep
- 15 min
- Cook
- 3 hr
- Written
Method
-
Season the chuck roast generously on all sides with salt and pepper.
-
Sear it in olive oil in a Dutch oven over high heat until deeply browned on every side, about 8 minutes total, then remove.
-
Add the onion to the pot and cook until softened and lightly browned, about 5 minutes.
-
Stir in the garlic and cook until fragrant, about 30 seconds.
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Return the roast to the pot with the broth, wine, soy sauce, Worcestershire, thyme, and bay leaves.
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Bring to a simmer, cover, and transfer to a 300°F oven until the meat shreds apart with a fork, about 3 hours.
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Lift out the roast and shred it, discarding any large pockets of fat.
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Strain the braising liquid into a saucepan, skim off the surface fat, and keep it warm as the dipping jus.
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Pile the shredded beef onto the hoagie rolls, top with provolone, and broil until the cheese melts and the roll edges crisp, about 2 minutes.
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Serve each sandwich with a small cup of the warm jus for dipping.
Notes
The braising liquid is the whole point — it goes in as broth and wine and comes out as the jus, so don’t skip the skim or it’ll taste greasy instead of rich. If it tastes thin after straining, reduce it at a simmer for a few minutes before serving.
Chuck roast is non-negotiable here; a leaner cut like top round will shred dry after three hours in the oven. Leftover beef and jus both freeze well, so this is worth doubling.