French Dip Recipe

Sear the Roast

Preheat your oven to 300°F (150°C). In a large skillet, heat a tablespoon of oil over medium-high heat. Season the chuck roast with salt and black pepper. Sear the roast on all sides until browned, about 3-4 minutes per side.

Slow Roast

Transfer the seared roast to a roasting pan. Pour the beef broth around the roast, and add chopped onion, garlic cloves, thyme, and rosemary. Cover the pan tightly with foil and roast in the preheated oven for 3-4 hours, or until the meat is tender and can be shredded easily with a fork.

Mix Ingredients

In a bowl, combine sour cream, prepared horseradish, lemon juice, and salt. Stir until well mixed. Taste and adjust seasoning if necessary. Refrigerate until ready to use.

Prepare the Ciabatta

Once the beef is done, remove it from the oven and let it rest for about 15 minutes. Meanwhile, cut the ciabatta rolls in half. If using, sprinkle the inside of the rolls with grated parmesan cheese.

Layer the Ingredients

Shred the beef and place a generous amount on the bottom half of each ciabatta roll. Top with 2 slices of provolone cheese. Place the sandwiches under the broiler for a few minutes until the cheese is melted and bubbly.

Serve

Remove the sandwiches from the oven. Serve immediately with the au jus (beef broth from roasting) on the side for dipping, along with the horseradish cream.