This roast was fall-apart tender and soaked with juice and spices. The French dip sandwiches we made were so flavorful. It was hard not to go back and make a second sandwich, but I knew, if I did, I’d be groaning all afternoon.
In March, we were teaching outdoor cooking to adult volunteers at our annual Girl Scouts of Western Washington Outdoor Learning Weekend at Camp Robbinswold. Right after breakfast, we heated up a 12-inch deep Dutch oven on the propane stove, added some olive oil, and seared off the beef chuck roast. Then, we added all the spices and liquids, put on the lid, and set it on the fire.
I used my 12-inch deep because I wasn’t sure how much volume I was really going to have between the roast and the liquid. Our fire was a little hot and the deep oven allowed for some bubbling up room.
We let it simmer all morning. At lunchtime, I pulled it out and sliced it, but it really wasn’t necessary. I could have just pulled it apart in the Dutch oven. I returned the meat to the Dutch oven and the juice, and it was time to assemble our sandwiches. Because the meat is so juicy, I recommend a sturdy roll. If your roll is too soft, it will soak up all the juice and turn to mush. I would also recommend toasting the rolls on a grill or griddle. We did not, and I wish we had; it would have kicked it up yet another notch.
We split our rolls, piled on the juicy beef and topped the sandwiches with 2 slices of Provolone cheese. You could also layer on some sautéed onions, bell peppers, and/or mushrooms. You can ladle juice out of the Dutch oven for dipping, too, but we found it wasn’t necessary at all.
At home, you could make this in a slow cooker. Start it in the morning and just let it go all day on low. If you need to size up this recipe, just add a half pound of beef per extra person and then size up the other ingredients accordingly. I also wouldn’t worry too much about being exact. If you end up with a little more juice, who cares?!
12-inch deep Dutch oven or a slow cooker
1 3-pound beef chuck roast
1 tablespoon olive oil
2 cans (10.5 ounces each) beef consommé
1/3 cup soy sauce
1 cup Coca-Cola (or just add the whole can)
1 bay leaf
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup onions, dried, minced
1/2 teaspoon oregano, dried
1/4 teaspoon thyme, dried
1 tablespoon beef bouillon, granulated
1/4 teaspoon black pepper
1/2 teaspoon salt
6 French rolls or hoagie buns
12 slices Provolone cheese
In camp, in a hot Dutch oven or, at home, in a hot cast iron skillet, add a little olive oil, and sear the beef on all sides. If you’re making this at home in a slow cooker, transfer the beef to the slow cooker. Add all the liquids and spices, put the lid on and cook low and slow. There really isn’t much more than that. Super simple to make. After hours of simmering, slice or pull apart and serve on sturdy French rolls or hoagie rolls with Provolone cheese, and/or grilled onions, peppers, and/or mushrooms. If desired, ladle au jus into bowls for dipping.
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