French Dip Sandwich

Main Dish


Check out our new seasonings here


Serves eight (8) people


  • Four (4) lbs. chuck roast
  • Four (4) tbsp. olive oil
  • Salt, to taste
  • Pepper, to taste
  • Coy Zesty Garlic and Herb Seasoning, to taste
  • One (1) yellow onion, peeled and sliced
  • Two (2) full heads of garlic, peeled
  • Two (2) cups of beef stock
  • Two (2) tbsp. Worcestershire sauce
  • French bread
  • Provolone cheese, sliced


  • Preheat oven to 190 degrees (If cooking in your crockpot, set on low)
  • Lightly oil entire chuck roast with olive oil and season with salt, pepper and Coy Zesty Garlic and Herb Seasoning.
  • Add olive oil to cast iron skillet over high heat. When oil begins to smoke, sear the seasoned chuck roast on both sides and all corners until browned.  Set aside.
  • Add sliced onion and garlic to the bottom of a Dutch oven and season with salt, pepper, and Coy Zesty Garlic and Herb to taste.
  • Place your seared chuck roast on top of the onions and garlic. Add beef broth and Worcestershire sauce.
  • Put lid on Dutch oven and place in pre-heated oven for four (4) hours.
  • Pull from oven and let meat cook enough to cut into thin slices.
  • Place sliced meat back into your au Jus (juices remaining at the bottom of your Dutch oven) and place back into a 190 degree oven until desired tenderness (approximately 2 hours).
  • On a baking sheet, place sliced chuck roast on French bread. Add onions and garlic found in the au Jus sauce and top with provolone cheese.
  • Place in the oven until cheese has melted and bread becomes toasted.
  • Place au Jus (remaining juices) into a small bowl for dipping.

*Check out our newest seasonings here 


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