Dipped Italian Beef French-Dip Style
A chuck roast cooked in beef broth, Worcestershire and herbs, sliced thin and served with a cup of juice for dipping. It is Italian beef built to be dunked.
Dipped Italian Beef French-Dip Style
Course: Main CourseDifficulty: Easy8
servings15
minutes9
hoursA chuck roast cooked in beef broth, Worcestershire and herbs, sliced thin and served with a cup of juice for dipping. It is Italian beef built to be dunked.
Ingredients
3½ lb boneless chuck roast
2 cups low-sodium beef broth
2 tbsp Worcestershire sauce
1 tbsp low-sodium soy sauce
1 large onion, sliced
4 garlic cloves, smashed
4 sprigs fresh thyme
2 bay leaves
1 tsp black pepper
1 tsp dried oregano
8 sub rolls
8 slices provolone cheese
Directions
- Put the onion, garlic, thyme and bay leaves in the bottom of the crockpot.
- Season the roast with pepper and oregano and set it on top.
- Whisk the broth, Worcestershire and soy sauce and pour it around the meat.
- Cover and cook 8 to 10 hours on LOW, or 4 to 5 hours on HIGH.
- Check the middle with a thermometer. Pull it at 195 to 205°F.
- Lift out the roast, rest it 10 minutes and shred it or slice it thin.
- Strain the juice through a fine sieve, skim the fat and keep it warm in a small pot.
- Toast the rolls, pile on the beef, top with provolone and broil for 1 minute.
- Serve each sandwich with a small cup of hot juice for dipping.
Notes
- Taste the strained juice and add a pinch of salt only if it needs it. Horseradish mayo is made with 2 tablespoons of mayonnaise and 1 teaspoon of prepared horseradish. Leftover juice freezes well in an ice cube tray.
Why dip-style Italian beef is different
This version leans toward French dip. The juice is strained and served hot in a cup, so every bite is a dunk. Thyme, bay and soy sauce give it a savory, beefy taste.
Slicing thin gives a tidy sandwich that holds together.
Swaps and serving
Swiss or mozzarella can replace provolone. Do not use soft rolls that fall apart. Choose sturdy sub rolls that can take a dip.
A pickled vegetable side or simple coleslaw works well.
Strain it, then freeze it
The beef keeps 4 days in the fridge. Freeze extra juice in ice cube trays and drop a few cubes into soups or gravies.
The mistake is skipping the strain. Bits of onion and herb make the jus cloudy and rough on the tongue.
Sandwich assembly
Toast the rolls before piling on the beef, or the juice turns them to paste. Pile the meat high and give the cheese a minute under the broiler. Keep the cup of jus hot in a small pot so it is still steaming when the first sandwich is dunked.
Dipped Italian Beef French-Dip Style at a glance
- Prep time: 15 minutes
- Cooking time: 9 hours
- Servings: 8 servings
- Ingredients: 12, led by boneless chuck roast, low-sodium beef broth, Worcestershire sauce, low-sodium soy sauce
Tips for Dipped Italian Beef French-Dip Style
Taste the strained juice and add a pinch of salt only if it needs it. Horseradish mayo is made with 2 tablespoons of mayonnaise and 1 teaspoon of prepared horseradish. Leftover juice freezes well in an ice cube tray.
Dipped Italian Beef French-Dip Style FAQ
How long does Dipped Italian Beef French-Dip Style take?
Dipped Italian Beef French-Dip Style takes 9 hours of cooking after 15 minutes of prep.
How many people does Dipped Italian Beef French-Dip Style serve?
This recipe makes 8 servings.
What do I need to make Dipped Italian Beef French-Dip Style?
12 ingredients, led by boneless chuck roast, low-sodium beef broth, Worcestershire sauce, low-sodium soy sauce. Amounts are in the recipe card above.
Part of: 5 Italian Beef Sandwiches Crockpot Recipes That Stay Juicy
