French Dip Pot Roast Bowls
French dip sandwiches, but make them a dinner bowl. These French Dip Pot Roast Bowls have everything you love about a classic French dip: slow-braised, fall-apart tender beef, creamy mashed potatoes, caramelized onions, melted provolone and plenty of rich homemade consommé spooned over the top.
Basically, the ultimate cozy comfort food dinner. If you made the French dip beef from Sandwich Sundays Ep. 34, this is the perfect way to enjoy it a second way.
Why You’ll Love These French Dip Pot Roast Bowls
- All the French dip flavor: without the bread.
- Cozy comfort food: tender beef over creamy mashed potatoes.
- Melty provolone: a quick zap in the microwave does the trick.
- Perfect for leftovers: a delicious second life for braised beef.
French Dip Pot Roast Bowls Ingredients
Slow-Braised French Dip Beef
A 3-pound bottom round or chuck roast, seared and braised with deeply browned onions, garlic, Cabernet, beef broth, Worcestershire and thyme. The full beef recipe is right in the recipe card below, so there’s no need to go looking.
Creamy Mashed Potatoes
Homemade or your favorite shortcut.
Caramelized Onions
Pulled straight from the consommé.
Provolone Cheese
Melts over the warm beef.
Homemade Beef Consommé
The braising liquid, strained and simmered until rich. Spoon it generously over everything.
Fresh Thyme
For a fresh, herby garnish.
Good to Know: These bowls can be gluten-free if your consommé is made without flour or regular soy sauce. Check your ingredients.
How to Make French Dip Pot Roast Bowls
Step 1: Season and Sear the Beef
Pat the roast dry, season generously with salt and pepper, and sear in half the tallow in a Dutch oven for 10 to 12 minutes total.
Step 2: Brown the Onions
Add the remaining tallow and the onions and cook 12 to 15 minutes until deeply browned. Add the garlic and tomato paste for 1 minute.
Step 3: Deglaze and Add the Liquid
Pour in the Cabernet, scrape up the browned bits and reduce by half. Add the broth, beef base, Worcestershire, soy sauce, balsamic, thyme and bay leaves so the liquid comes about halfway up the roast.
Step 4: Braise
Cover and braise at 300°F for 3 to 3 ½ hours until fork-tender. Or use the crockpot on low for 8 to 9 hours.
Step 5: Make the Consommé
Rest the beef for 15 to 20 minutes. Strain the jus, saving the caramelized onions for topping, then simmer the jus for 10 to 15 minutes to concentrate the flavor.
Step 6: Slice and Warm
Thinly slice or shred the beef and warm it in the consommé.
Step 7: Build the Bowls
Spoon mashed potatoes into a bowl, top with beef and a slice of provolone, and microwave 10 to 15 seconds to melt the cheese.
Step 8: Top and Serve
Add the caramelized onions, spoon warm consommé generously over the top and finish with fresh thyme.
Carly’s Expert Tips
- Warm everything first. Hot potatoes and beef help the provolone melt fast.
- Be generous with the consommé. It soaks into the potatoes and makes every bite juicy.
- Use a wide bowl. There is more room for toppings and consommé.
- Pile on the onions. Caramelized onions bring that classic French dip sweetness.
Make It Your Own
- Swiss cheese: Swap the provolone for Swiss.
- Horseradish: Add a dollop of creamy horseradish.
- Rice: Serve over rice instead of potatoes.
- Mushrooms: Add sautéed mushrooms with the onions.
Make-Ahead and Meal Prep: Make the braised beef, consommé and mashed potatoes ahead. Reheat and build the bowls in minutes on a busy night.
What to Serve With French Dip Pot Roast Bowls
Serve with roasted green beans, garlic Parmesan asparagus, a crisp green salad or warm dinner rolls for dunking in the consommé.
Storing and Reheating
Fridge: Store the beef, consommé and potatoes separately for up to 4 days.
Reheat: Warm the beef in the consommé on the stove and reheat the potatoes with a splash of milk.
Freezer: The beef and consommé freeze well for up to 3 months.
What People Ask About French Dip Pot Roast Bowls
What beef should I use?
The slow-braised French dip beef from Sandwich Sundays Ep. 34.
Can I use store-bought mashed potatoes?
Yes. It makes these bowls even faster.
Can I use beef broth instead of consommé?
Yes, though consommé is richer.
Can I melt the cheese in the oven?
Yes. Broil an oven-safe bowl for a minute.
French Dip Pot Roast Bowls
Ingredients
Method
- Pat the roast dry and season generously with salt & pepper.
- Heat 1 1/2 tbsp tallow in a Dutch oven over medium-high heat. Sear roast on all sides, about 10-12 minutes total. Work in batches if needed.
- Add the remaining tallow & onions. Cook for 12-15 minutes until deeply browned. Add garlic and tomato paste & cook for 1 minute.
- Pour in the Cabernet, scrape up the browned bits, & simmer until reduced by half.
- Add beef broth, beef base, Worcestershire, soy sauce, balsamic, thyme, & bay leaves. The liquid should come about halfway up the roast.
- Cover and braise at 300°F for 3-3 1/2 hours, until fork-tender.
- Remove the beef and let it rest for 15-20 minutes. Strain the jus, saving the caramelized onions for topping, and simmer the jus for 10-15 minutes to concentrate the flavor. This is your consommé.
- Thinly slice the beef against the grain or shred it, then warm it in the consommé.
- Spoon creamy mashed potatoes into a bowl.
- Top with tender braised beef and add a slice of provolone. Microwave for 10-15 seconds to melt the cheese.
- Add caramelized onions on top, then spoon warm beef consommé generously over the top.
- Finish with fresh thyme and serve.
