Beef

French Dip Sandwiches

The jus is not a garnish, it is the meal. Toast the rolls, pile the beef, and give everyone their own cup to dunk in.

What goes in

• 3 1/2 lb beef chuck roast
• 2 tbsp vegetable oil
• 4 cups beef broth
• 1 yellow onion, sliced
• 4 cloves garlic, smashed · 2 bay leaves
• 1 tbsp Worcestershire sauce · 1 tsp dried thyme · 1 tsp dried rosemary
• 2 tsp salt · 1 tsp black pepper

Stir in at the end

• 6 crusty hoagie rolls, split and toasted
• 12 slices provolone cheese

How to make it

1. Season the roast with the salt and pepper and sear it in the hot oil, 4 minutes a side, until well browned. Put it in the pot.
2. Deglaze the pan with a cup of the broth and tip it in.
3. Add the onion, garlic, bay leaves, Worcestershire, thyme and rosemary, then the rest of the broth. Lid on.
4. Low 9 hours or high 5 hours.
5. Lift the beef out and shred it. Strain the jus into cups and skim the fat off the top.
6. Pile the beef into toasted rolls, lay provolone over, and melt it under the grill for 2 minutes. Serve with the jus for dipping.