Firefighters TD French Dip


3 - 4lb. Chuck Roast . Equal Parts Seasoning: Dried Garlic Dried Thyme Dried Rosemary Salt Pepper. Onion. Sliced Jalapeño. Provolone Cheese Slices. Hoggie Rolls or any preferred rolls/buns

Au Jus Dip:

2 Tablespoons beef drippings, butter, or a combination of the two. 2 T all-purpose flour. 3 Cups unsalted or low-sodium beef broth. 3/4 tsp. soy sauce. 1 tsp. Kosher salt. 1/2 tsp. black pepper


Heat oven to 425 Season all parts of chuck roast. Place roast uncovered in oven for 20 mins. Turn oven temp. down to 225 and cook for 2.5 hours or internal temp is 165. After 1.5 hours, wrap in aluminum foil. Turn temp. up to 250 and cook an additional 1 hour or until internal temp. is 203. Pull out of oven, leave wrapped to rest for 30 mins. Together or separate, Sauté the onions and jalapeños in avocado oil Quickly broil a buttered or oiled hoagie, add layers of beef, onion, jalapeño, and provolone, broil until the cheese melts, then top, and slice.

Au Jus Dip: Add the beef drippings (or butter) to a large saucepan over medium heat. (melt if needed for butter) Sprinkle the flour over the fat and whisk for 30-40 seconds. Add 1 Cup of the beef broth (a splash at a time), whisking after each addition. Slowly pour in the remaining beef broth, whisking all the while. Add the soy sauce, Kosher salt, and pepper and increase the heat to medium-high. Simmer for 4-5 minutes, allowing to reduce slightly. Serve and enjoy!