Smoked Beef French Dip

Perfect for a hearty lunch or a casual dinner, this dish is a testament to the magic that can happen when simple ingredients are transformed through skillful cooking. The end result is a mouth-watering sandwich that is succulent, tender and bursting with flavor. In this recipe, we'll guide you through each step to create this delicious masterpiece. Prepare to tantalize your taste buds and impress your guests with this Smoked Beef French Dip.

INGREDIENTS

• 2 lbs Beef Chuck Roast
• 2 tbsp Olive Oil
• 1 tbsp Kosher Salt
• 1 tbsp Black Pepper
• 1 tbsp Paprika
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tsp Dried Thyme
• 1 tsp Dried Rosemary
• 4 cups Beef Broth
• 1 tbsp Worcestershire Sauce
• 1 tsp Ground Black Pepper
• Salt, to taste
• 1 Baguette, sliced lengthwise
• 1 cup Swiss Cheese, shredded
• Sautéed onions and mushrooms (optional)

DIRECTIONS

1. Preheat your smoker to 225°F (107°C).

2. Rub the beef chuck roast with olive oil and season generously with kosher salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried rosemary.

3. Place the seasoned beef in the smoker and smoke for 10-12 hours, or until the internal temperature reaches 205°F (96°C). Once done, remove the beef from the smoker and let it rest for 30 minutes before slicing thinly against the grain.

4. In a saucepan, heat the beef broth, Worcestershire sauce, dried thyme, ground black pepper, garlic powder and salt, to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for 5-10 minutes, stirring occasionally.

5. Toast the sliced baguette in the oven or on a griddle until lightly browned, then sprinkle with shredded Swiss cheese. Broil for an additional 1-2 minutes or until the cheese is melted and bubbly.

6. To assemble the sandwich, pile the sliced smoked beef onto the cheesy baguette and add sautéed onions and mushrooms, if desired. Serve hot with a side of warm au jus dipping sauce. Enjoy your Smoked Beef French Dip!

Notes

You will need a smoker for this recipe.