# 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.

 

 

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## Dipped Italian Beef French-Dip Style

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

9

hours 

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.

### 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.