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+ servings

Stout French Dip

Delicious roast beef...
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Main
Servings: 4
Author: CJ


  • 1 tablespoon brown sugar
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • ¼ teaspoon cayenne
  • ¼ teaspoon smoked paprika
  • 3 lb chuck roast
  • 2 tablespoons olive oil
  • 12 ounces porter or stout
  • 3 cups beef stock
  • 4 slices onion
  • 4 slices cheese Horseradish White Cheddar or Provolone
  • 4 tablespoons Horseradish +/- to suit your taste
  • 4 tablespoons butter melted
  • 4 French Dip sandwich rolls
  • Au Jus prepared according to package instructions


  • Preheat the oven to 325 degrees.
  • In a small bowl, combine the brown sugar, black pepper, salt, cayenne, and smoked paprika.
  • Rinse and pat the roast dry. Rub evenly with the spice mixture.
  • Heat olive oil in a Dutch oven, or other large oven safe pot, until hot (but not smoking). Add the roast and sear on all sides. Pour beer and beef broth over the meat. Roast in the oven (covered) at 325 for 3 hours or until meat is very tender. Move the meat to a cutting board.
  • In a saute pan, grill onions over medium high heat until soft.
  • Split rolls and brush each side with melted butter. Grill or place under a broiler until toasted and golden brown.
  • Spread tops of toasted buns with Horseradish and set aside.
  • Shred the meat with two forks.
  • Place the bottoms of each bun on a broiling pan (insides up). Layer with a generous serving of shredded beef, grilled onions and top with cheese. Place under a broiler for a few minutes until cheese is thoroughly melted.
  • Remove and add the tops of each bun, slice in half and serve with Au Jus.


If desired, you can use the broth from the meat as your Au Jus. Just place the Dutch oven back on the stove, bring to a boil and cook until slightly reduced, stirring occasionally. We prefer to use Johnny's French Dip mix as our Au Jus to avoid the additional fat.