If you’re anything like me, the mere mention of a French Dip Sandwich makes your mouth water. Juicy beef soaked in aromatic braising jus, all bundled up in a toasted ciabatta roll—it’s everything you want out of a French dip sandwich. This recipe is made with a slow-braised chuck roast for a melt-in-your-mouth experience.

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The secret to a flavorful slow-roast is to first sear the meat. For the best sear, I like to use a cast-iron pot that can go directly into the oven to slow-roast following the searing on both sides.

While the roast sears, you’ll put together your aromatic packet using a cheesecloth. This is going to add some nuanced flavors to the roast, plus create a delicious cooking jus for dipping.

Enamel Braiser | Plaid Towel (similar)

While the beef roasts for 3-3 1/2 hours, whip up the horseradish sauce. Made with Vegenaise, vegan yogurt, horseradish, and Dijon mustard, this creamy sauce adds layers of flavor to the French Dip, making it a memorable sandwich experience.

After preparing the beef, remove it from the pot and shred it. Then, place the shredded beef on each bun or tortilla. Top it off with a dollop of horseradish sauce and a sprinkle of chives for added flavor. Lastly, serve each sandwich with a cup of the cooking jus for dipping.

1. Place the shredded beef onto each bun or tortilla.
2. Top with a dollop of horseradish sauce and a sprinkle of chives.
3. Serve each sandwich with a cup of the cooking jus for dipping.

Charcoal Plate | Sauce Bowl

Trust me, the flavors in this sandwich are more than worth the wait. Make it for dinner, save the leftovers (if there are any!), and savor the goodness of a tasty French Dip. Enjoy!