This easy oven roasted French dip with au jus is one of my favorite comforting meals. I love the tender beef, caramelized onions, melty cheese, and that irresistible savory au jus for dipping. It’s the kind of recipe that feels special but is simple enough to make at home.

Why You’ll Love This Recipe

I like how this recipe brings together rich flavors with very little fuss. The chuck roast turns out incredibly tender after roasting, and the onions add a natural sweetness that balances the savory beef stock. I enjoy serving it on warm hoagie rolls with plenty of provolone or Swiss cheese for that gooey bite. The au jus makes the sandwich truly indulgent, and dipping each bite feels like a little ritual.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
5 medium yellow onions thinly sliced
1 teaspoon kosher salt
1 teaspoon black pepper freshly ground
½ teaspoon granulated sugar or brown sugar
3 lbs chuck roast excess fat trimmed
2 tablespoon kosher salt
2 tablespoon black pepper freshly ground
6 cloves garlic minced
3 tablespoon butter
4 cups low sodium beef stock
6 hoagie rolls
12 slices provolone cheese or swiss

Directions

I start by preheating the oven to 325°F. Then I caramelize the onions by cooking them in a large oven-safe pot or Dutch oven with a little butter, salt, pepper, and sugar until they become golden and soft. I remove them and set them aside. Next, I season the chuck roast generously with kosher salt and black pepper, then sear it on all sides in the same pot until browned. I add the garlic and let it cook briefly before returning the onions to the pot. I pour in the beef stock, cover tightly, and place the pot in the oven. I let the roast cook for about 3 to 3 ½ hours, or until it’s fork-tender. Once done, I slice the beef thinly against the grain. To assemble, I toast the hoagie rolls, layer in slices of beef and onions, top with provolone or Swiss cheese, and let the cheese melt. I serve each sandwich with a side of the cooking liquid as au jus for dipping.

Servings and Timing

This recipe makes about 6 hearty sandwiches. The total cooking time is around 4 hours, including preparation, searing, roasting, and assembling.

Variations

I sometimes switch out provolone for Swiss or even mozzarella for a milder flavor. If I want a slightly spicier kick, I like to add a little horseradish sauce on the rolls before layering the beef. For a lighter option, I can use leaner cuts of beef, though chuck roast gives the most flavor.

Storage/Reheating

If I have leftovers, I keep the beef and au jus in an airtight container in the refrigerator for up to 3 days. I reheat the beef gently in the au jus on the stovetop so it stays tender. The sandwiches are best assembled fresh, but I can toast the rolls and melt the cheese again when reheating. For longer storage, I freeze the beef and au jus separately for up to 3 months.

FAQs

Can I make this in a slow cooker instead of the oven?

Yes, I can cook the roast in a slow cooker on low for 7–8 hours or on high for 4–5 hours, then assemble the sandwiches as usual.

Do I need to caramelize the onions first?

I like to caramelize them because it adds depth and sweetness, but I could add them raw if I want to save time.

What’s the best cut of beef for French dip?

I prefer chuck roast because it becomes tender and flavorful, but rump roast or brisket also work well.

Can I prepare this ahead of time?

Yes, I can cook the beef and onions a day in advance and reheat them in the au jus before serving.

How do I keep the bread from getting soggy?

I like to toast the hoagie rolls before filling them, which helps keep them sturdy when dipping in the au jus.

Can I use a different type of bread?

Yes, I sometimes use baguettes or ciabatta rolls for a sturdier bite.

Is Swiss cheese better than provolone?

It depends on my taste I enjoy provolone for its creaminess, while Swiss gives a slightly nutty flavor.

Can I add extra seasonings to the beef?

Definitely, I sometimes add thyme, rosemary, or bay leaves to the pot for more aroma.

Can I make this recipe with chicken instead of beef?

Yes, I can use chicken thighs or breasts, but it changes the flavor. It becomes more like a chicken dip sandwich.

What sides go well with French dip sandwiches?

I usually serve mine with fries, chips, or a simple green salad for balance.

Conclusion

This oven roasted French dip with au jus is a comforting meal that I always enjoy making. The tender beef, caramelized onions, melted cheese, and flavorful dipping sauce make every bite satisfying. It’s great for family dinners or when I want a hearty, restaurant-style sandwich at home.

Easy Oven Roasted French Dip with Au Jus