Cozy, hearty, and endlessly versatile — this Grassfed Beef Dip Sandwich is comfort food done right. Cook your beef low and slow in the crockpot or Dutch oven for melt-in-your-mouth tenderness, or take a shortcut with the Instant Pot and have it ready in under an hour. Pile the juicy, shredded beef high on soft hoagie rolls with sharp white cheddar, on toasted ciabatta with melted gouda, or turn it into crowd-pleasing sliders for your next get together. Dip each bite in warm, savory au jus and prepare for pure happiness in sandwich form.

INGREDIENTS

• One 2.5-3lb 1915 Farm Grassfed Chuck Roast or Rump Roast
• Kosher salt
• 2 cups of 1915 Farm Grassfed Beef Bone Broth
• 2 packets of French Onion Soup/Dip Mix 
• Half a yellow onion, thinly sliced into half moons (optional, but recommended)
  
• Sharp white cheddar, gouda, or havarti sliced cheese, for serving
• Sandwich rolls, ciabatta rolls, or slider buns

INSTRUCTIONS

Remove roast from packaging and pat dry. Cut into large chunks, just to reduce cooking time a bit and allow for more flavor development while searing the meat. 

Season meat liberally with kosher salt, a roast this size takes a bit more than you might think! Heat a large skillet over medium-high. Once hot, add a tiny splash of avocado oil (we want a high heat oil here) – let that heat through and carefully add chunks of beef to the pan. Sear the meat without moving for 4-5 minutes, until deeply golden brown. Flip over and continue to sear until each chunk is seared on all sides.

Crock Pot / Slow Cooker Method: Transfer to crock pot and add onion slices, onion soup mix, and broth. Cook on high for 6 hours.

Instant Pot Method: Transfer seared beef to Instant Pot (or sear in the pot if you'd like – I never have great results doing that and prefer the skillet for a good sear). Add onion slices, onion soup mix, and broth. Cook at high pressure on Manual for 50 minutes. Once the timer beeps, let it sit for 10-15 minutes to allow the pressure to release naturally until the lid can easily be opened. Transfer to a cutting board and shred the meat.

Dutch Oven Method: Preheat oven to 325°F. After searing the beef, add sliced onions, dried onion soup mix, and broth to the Dutch oven. Depending on the size of your pot, you may need more broth to ensure the meat is covered about 3/4 of the way. Bring liquid to a boil before turning off the heat, covering with a lid, and transferring to preheated oven. Cook for about 3 hours, or until it shreds easily with a fork. 

To Serve: Remove roast from cooking liquid and shred the meat on a cutting board. If you'd like, strain the cooking liquid and bring it to a boil in a small saucepan to thicken it up a little. Or serve it as-is for a more rustic au jus. 

Preheat broiler on high. On a sheet pan, place sandwich rolls sliced open, facing up. Place a slice of cheese on each side, and broil for just a few minutes, watching carefully, until cheese is melted. 

Pile shredded beef on bottom halves of each sandwich, and serve au just alongside in individual ramekins. Enjoy!

We hope you love this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our delicious grassfed beef – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). Each Grassroots Meat Club box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!