Smoked Chuck Roast French Dip

Ingredients

• 1 (3–4 lb) chuck roast
• 1 tablespoon olive oil
• Minnezona Jalapeño Garlic Seasoning, for a light even coat
• Minnezona House Seasoning, for a light even coat
• 2 cups water
• 2 tablespoons kosher salt
• 1 tablespoon coarse black pepper
• 4–6 garlic cloves, smashed
• 2 teaspoons dried oregano
• 4 cups low-sodium beef broth or stock
• 1 large yellow onion, sliced
• 4 garlic cloves, smashed
• 1 tablespoon Worcestershire sauce
• 1 teaspoon coarse black pepper
• ½ teaspoon dried thyme
• 1 bay leaf
• ½–2 cups additional water or beef stock, as needed
• 1 teaspoon beef bouillon or Better Than Bouillon, optional
• French or hoagie rolls, for serving
• Provolone cheese, for serving
• Sautéed or caramelized onions, for serving

Directions

1. Make the injection brine: combine 2 cups water, kosher salt, 1 tablespoon coarse black pepper, 4–6 smashed garlic cloves and oregano in a saucepan. Simmer 5 minutes, remove from heat and steep 30 minutes. Strain and chill completely.
2. Inject the chilled brine throughout the chuck roast, spacing injections evenly. Pat the exterior dry, rub lightly with olive oil, then apply a light even coat of Minnezona Jalapeño Garlic Seasoning followed by a light even coat of Minnezona House Seasoning. Let the roast rest 15–30 minutes while the smoker heats.
3. Preheat the smoker or pellet grill to 250°F. In a roasting pan, combine 4 cups beef stock, sliced onion, 4 smashed garlic cloves, Worcestershire sauce, 1 teaspoon coarse black pepper, thyme and bay leaf. Place the pan on the lower grate and position the chuck roast on a rack above it so the drippings fall into the au jus.
4. Smoke uncovered at 250°F until the bark is set and the roast reaches about 165–170°F internal temperature, approximately 3–4 hours.
5. Remove the rack and place the roast directly into the au jus so the liquid comes about ¼–⅓ of the way up the sides. Cover the pan tightly with foil and return it to the smoker at 250°F.
6. Continue cooking until the roast reaches about 190–195°F and feels tender when probed but is still firm enough to slice. Begin checking around 188–190°F rather than automatically cooking to 205°F.
7. Remove the roast from the au jus and rest it, loosely covered, for 45–60 minutes. Strain the au jus, skim excess fat while leaving a little for flavor, and adjust the strength with ½–2 cups additional water or stock if needed. Stir in the optional bouillon only if the jus needs more beef flavor.
8. Chill the roast for several hours or overnight until firm enough to shave very thin. Slice across the grain about 1/16-inch thick.
9. Warm the sliced beef gently in the smoked au jus over low heat. Do not boil; just heat until the slices are hot, tender and saturated with jus.
10. Toast the French or hoagie rolls, add provolone, pile on the warm shaved beef and finish with sautéed or caramelized onions. Serve each sandwich with a generous cup of hot smoked au jus for dipping.

Recipe Notes

• Chuck roast is an affordable cut that becomes exceptionally tender with this smoke-then-braise method.
• Keep both Minnezona seasoning coats light; the injection and au jus already contribute salt and flavor.
• Pull the roast from the uncovered smoke phase around 165–170°F, then finish it covered in the au jus.
• For thin French-dip slices, chill the cooked roast several hours or overnight before slicing across the grain.
• Reheat the shaved beef gently in the au jus and never let it boil.
• If the au jus is too concentrated after the cook, dilute it gradually with water or unsalted/low-sodium beef stock before adding any optional bouillon.