New This Month

French Dip Classic


Despite its Francophile trappings, this sandwich of shredded roast chuck and melted Swiss on a toasty baguette is an American invention.

Source: Mad Hungry, Episode 1101


  • 2 tablespoons olive oil, plus more for drizzling
  • 3 pounds chuck roast
  • 1 tablespoon coarse salt
  • 1/2 teaspoon ground black pepper
  • 1 large yellow onion, chopped (2 cups)
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 3 cups chicken stock, divided
  • 2 bay leaves
  • 1 French baguette
  • 4 ounces Swiss cheese, sliced


  1. Preheat oven to 350 degrees with rack in lower-third position.

  2. Heat oil in a Dutch oven over medium-high heat. Season meat with salt and pepper and brown on both sides, 8 minutes total. Remove meat to a plate.

  3. Saute onions, carrots, celery, and garlic in Dutch oven until soft and golden, about 10 minutes. Stir in tomato paste and continue to cook, 1 minute more. Add wine and bring to a boil, scraping up brown bits from bottom of pan. Reduce liquid by half.

  4. Return chuck roast to Dutch oven along with 2 cups chicken stock and bay leaves. Bring to a boil, cover, and transfer to oven. Roast, basting a few times, until meat is fork-tender, about 3 hours.

  5. Transfer meat to a baking dish and shred using two forks. Strain liquid through a fine mesh sieve into a small saucepan, pressing on solids to extract as much liquid as possible. Add remaining 1 cup chicken stock to saucepan and keep warm on stovetop until ready to serve.

  6. Preheat broiler. Slice baguette lengthwise, drizzle with oil, and place on a baking sheet. Top with shredded meat and Swiss cheese and broil until cheese is bubbly, about 2 minutes.

  7. Cut sandwich into six portions and serve immediately with a bowl of dipping sauce on the side.

Reviews Add a comment

  • kwwgfspi
    4 NOV, 2011
    This was easy and delicious. We had the french dips 3 nights in a row, then made beef and potato soup with the leftover meat and au jus.---good recipe, thanks!
  • cookingindallas
    8 OCT, 2011
    This is a great recipe! meat is very tender and the combo of crisp bread, melty cheese and dipping sauce is perfect. We entertained with this and highly recommend the onion rings on the side. YUM! Will add to easy favorites!
  • cardiovass
    29 SEP, 2011
    I made this for dinner tonight with buffalo chuck roast that was in the freezer. I did not stray from the recipe. It was amazing! I was a bit worried when I pulled out the roast from the oven and noticed that the liquid evaporated. I added the 1 cup chicken broth as the recipe called for and followed the rest of it as printed. AMAZING!! I would totally make this again. I was snacking on the carrots, celery, onion mixture after pressing it thru the strainer. Yummy flavor! Very good recipe!
  • HerbieFan
    27 SEP, 2011
    I haven't fixed this looks delicious and has always been a favorite sandwich in our family but I do have a question about one of the ingredients...Why do you use chicken stock and not beef stock? I would think the beef stock would help increase the beef flavor.