I put this together using some Johnny’s French Dip Concentrate and a big ol’ piece of chuck roast. I loosely followed the Johnny’s recipe but liberally edited and tweaked as I went along.
I roasted the meat with the sauce, some veggies like onion and carrot and well, sat back for several hours. This is rainy day Sunday food. Throw it in the oven around noon and as the evening approaches and the meat breaks down you’ll have deliciously-rich beef ready to shred with a fork for French Dip sandwiches.
Toward the end of cooking I broke the meat down, discarded the bone/excess fat and strained off the liquid. I finished the beef in a little of that reserved braising juice then shredded it down. Luscious, rich stuff.
Oh, and that spread? That’s some Knorr Spinach Dip we had laying around in the refrigerator already, it works wonders with the beef!
Hi I’m Stuart, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!