Sawyer Creek Chuck Roast Bliss: French Dip Sandwiches with Real Flavor

There’s nothing quite like the comforting flavor of a slow-cooked French dip sandwich—especially when it starts with grass-fed beef raised the right way. This recipe brings all the savory goodness you crave, but with a cleaner, all-natural twist. We skip the processed seasoning packets and canned broths, and instead build deep, rich flavor from real ingredients like bone broth, garlic, onion, and herbs. It’s the kind of meal that fills your home with mouthwatering aromas and makes everyone ready to gather around the table. Whether you’re cooking for game day, a cozy weekend meal, or just want a hearty dinner with leftovers for lunch, these Grass-Fed French Dip Sandwiches are a satisfying way to enjoy the best your beef roast has to offer—juicy, tender, and made for dipping.

Ingredients:

• 2.5–3 lbs. grass-fed beef chuck roast
• 2 tablespoons coconut oil (or avocado oil)
• 1 medium yellow onion, sliced
• 3–4 cloves garlic, minced
• 4 cups beef bone broth (or low-sodium beef stock)
• 2 tablespoons coconut aminos (or low-sodium tamari for gluten-free)
• 1 tablespoon apple cider vinegar
• 1 teaspoon sea salt (adjust to taste)
•  ½ teaspoon black pepper
•  ½ teaspoon dried thyme
•  ½ teaspoon onion powder
•   ½ teaspoon garlic powder
• Optional: 1 bay leaf

For Serving:

• Whole grain, sourdough, or sprouted buns/rolls (look for minimal ingredients)
• Provolone, Swiss, or mozzarella cheese slices (optional)
• Horseradish or stone-ground mustard (optional)
• Fresh parsley for garnish (optional)

Directions:

1.    Sear the roast (optional but flavorful): In a large skillet, heat the coconut oil over medium-high heat. Sear the chuck roast for 2–3 minutes on each side until browned. Transfer to slow cooker or Dutch oven.

2.    Build the au jus: Add sliced onions and garlic to the same pan and sauté 3–4 minutes. Then pour in 1/2 cup of the broth to deglaze the pan, scraping up the flavorful bits. Pour everything over the roast.

3.    Add remaining ingredients: Pour in the rest of the broth, coconut aminos, vinegar, and seasonings. Add bay leaf if using.

4.    Cook:

a.    Slow Cooker: Low for 8–10 hours or high for 5–6 hours until fork tender.

b.    Dutch Oven (Oven Method): Cover and bake at 300°F for 3–4 hours, checking occasionally.

5.    Shred beef: Once done, remove the roast, shred with two forks, and discard excess fat. Strain and reserve the broth for dipping.

6.    Assemble sandwiches: Layer shredded beef on rolls or buns, top with cheese if desired, and toast until the cheese is melted. Serve with warm broth in small bowls for dipping.

Optional Add-Ons:

• Add sautéed mushrooms or caramelized onions to the sandwich.
• Try a fermented pickle or kraut on the side for gut-friendly crunch.

Estimated calories per serving: 580 calories (680 calories with cheese)

Calorie Estimate Disclaimer: Calorie counts are approximate and will vary depending on portion sizes, specific brands used, and any substitutions made. Always check nutritional labels and adjust according to your needs.