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–+ servings
French dip pot roast bowl with braised beef, melted provolone and consommé over creamy mashed potatoes

French Dip Pot Roast Bowls

Everything you love about a classic French dip in a dinner bowl: slow-braised beef, creamy mashed potatoes, caramelized onions, melted provolone and rich homemade consommé.
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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: American
Calories: 840
Ingredients Method Nutrition Notes

Ingredients
  

For the French dip beef and consommé
  • 3 lb bottom round or chuck roast
  • 3 tbsp beef tallow or olive oil divided
  • salt & black pepper
  • 2 large yellow onions sliced
  • 8-10 garlic cloves smashed
  • 3/4 cup dry Cabernet
  • 2 tbsp tomato paste
  • 3 cups low-sodium beef broth plus more if needed
  • 1 1/2 tsp beef base or 1-2 bouillon cubes
  • 2 tbsp Worcestershire sauce
  • 1 1/2 tsp soy sauce
  • 1 1/2 tsp balsamic vinegar
  • 3-5 sprigs fresh thyme
  • 2 bay leaves
For the bowls
  • creamy mashed potatoes
  • provolone cheese
  • fresh thyme for garnish

Method
 

Make the French dip beef and consommé
  1. Pat the roast dry and season generously with salt & pepper.
  2. 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.
  3. Add the remaining tallow & onions. Cook for 12-15 minutes until deeply browned. Add garlic and tomato paste & cook for 1 minute.
  4. Pour in the Cabernet, scrape up the browned bits, & simmer until reduced by half.
  5. Add beef broth, beef base, Worcestershire, soy sauce, balsamic, thyme, & bay leaves. The liquid should come about halfway up the roast.
  6. Cover and braise at 300°F for 3-3 1/2 hours, until fork-tender.
  7. 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.
  8. Thinly slice the beef against the grain or shred it, then warm it in the consommé.
Build the bowls
  1. Spoon creamy mashed potatoes into a bowl.
  2. Top with tender braised beef and add a slice of provolone. Microwave for 10-15 seconds to melt the cheese.
  3. Add caramelized onions on top, then spoon warm beef consommé generously over the top.
  4. Finish with fresh thyme and serve.

Nutrition

Calories: 840kcalCarbohydrates: 40gProtein: 51gFat: 50gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 185mgSodium: 1750mgPotassium: 1300mgFiber: 4gSugar: 5gVitamin A: 400IUVitamin C: 15mgCalcium: 230mgIron: 5mg

Notes

Crockpot: After the first 5 beef steps, transfer to a slow cooker and cook on low 8-9 hours. Then finish the consommé and build the bowls.
Tip: Store leftover beef in the consommé.
Save this one for your next cozy dinner night!

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