In partnership with our friends at ButcherBox
I have always been a huge fan of online grocery shopping. With my busy work schedule, kids’ summer activities, and now a new puppy, I rarely have time to physically go to the grocery store. I’m all about the convenience, but it’s equally important to make sure quality is there too, and support companies that actually deliver on their claims of high quality. That’s why I choose ButcherBox for all my meat and seafood. I have full confidence buying from them and know they only partner with folks who share their high standards and truly care about how animals are raised. Plus, they’re B Corp certified, which makes me feel even better about my decision to be a part of the ButcherBox community.
In partnership with my friends at ButcherBox, I am sharing an exclusive recipe for my Paleo French Dip Sandwiches from my cookbook Eat What You Love. I get a chuck roast in almost every ButcherBox I order, so this recipe is on our normal rotation. It is one of my kids favorite dinner recipes, plus there is an Instant Pot version perfect for those busy nights.
ButcherBox is also giving my readers an exciting new deal! When you sign up for a membership, you will receive 20% off your first box! Just visit ButcherBox and enter code WALKER20 at checkout. Offer is valid until 4/30/23.
Their high-quality beef is a source of Omega-3s, vitamins, and minerals from cattle that are free to roam on grassy pastures their entire lives. That’s just one of the many reasons why I trust ButcherBox as my go-to source for meat and seafood.
From beef to chicken, pork, and more, they partner with farmers and suppliers that are dedicated to doing the right thing—never cutting corners, and always looking for ways to improve.
ButcherBox is also one of 3,700 companies to become a Certified B Corp. This certification is given to companies who are committed to being mission driven and using their force for good.
If you’re looking for high-quality meat you can feel good about, I highly recommend ButcherBox. Check them out today!
The French Dip Sandwiches:
I loved French dip sandwiches growing up, and this was probably one of the first few dishes I learned how to make myself. Back then, we bought sliced roast beef and a packet of dried au jus, both of which were likely filled with sodium, MSG, and other additives. I have a super-easy slow cooker version plus I added an Instant Pot version. Both make the most delicious, savory dipping broth with deliciously tender meat. In my family, we always served these with seasoned fries and a side salad, but you can serve on my Sandwich Rolls from page 317 in Eat What You Love, my Nut-Free Lunchbox Bread on page 48 in Eat What You Love or any grain-free rolls!
Shop this Recipe!Print
Paleo French Dip Sandwiches
- Yield: 4-6 servings 1x
- Category: Dinner
- Cuisine: American
- 1 (3-pound) ButcherBox beef chuck roast
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon ghee
- 1 1⁄2 cups Beef Bone Broth
- 1⁄4 cup coconut aminos
- 2 teaspoons fish sauce
- 2 teaspoons apple cider vinegar
- 1⁄2 teaspoon freshly squeezed lime juice
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1⁄4 teaspoon ground cloves
- 1 bay leaf
- 1 tablespoon fine sea salt
- 1⁄2 teaspoon whole black peppercorns
- 4 to 6 Sandwich Rolls, 8 to 12 pieces Nut-Free Lunchbox Bread, or any grain-free rolls, split in half
- 4 to 6 tablespoons Mayonnaise
- Trim any visible fat from the chuck roast. In a cast-iron or other heavy pot, or using a cast-iron slow-cooker insert, heat the oil and ghee over medium-high heat. Add the chuck roast and brown the meat well on all sides, about 10 minutes total.
- Carefully transfer the chuck roast and any juices to your slow cooker insert and add the bone broth, coconut aminos, fish sauce, vinegar, lime juice, thyme, onion powder, garlic powder, cloves, bay leaf, salt, and peppercorns. Cover and cook for 7 hours on low or 4 hours on high.
- Remove the meat from the slow cooker and slice it very thinly on the diagonal, against the grain. Using a wide, shallow spoon, skim off and discard any fat from the juices, and strain out the bay leaf and peppercorns. Return the meat slices to the slow cooker. Cover and cook for 30 minutes more on high, allowing the meat to absorb some of the flavorful jus.
- Toast the sandwich rolls and spread each with about 1 tablespoon mayonnaise. Use tongs to remove the meat from the jus and fill the rolls with six to eight slices each. Serve warm with a side of jus for dipping.
Instant Pot Variation: To make in an electric pressure cooker, decrease the bone broth to 1 cup. Brown the chuck roast in the oil and directly in the pressure cooker using the sauté setting. Add all of the remaining ingredients, except the rolls and mayo, and secure the lid. Select the meat/stew setting or select the manual setting and cook at high pressure for 55 minutes. Let the pressure release naturally before slicing the meat. Using a wide, shallow spoon, skim off and discard any fat from the juices, and strain out the bay leaf and peppercorns. Return the meat slices to the jus and cook, uncovered, on the sauté function for 10 minutes.
Tidbits: When I was little, I ate these with melted cheese, so if you tolerate dairy, a nice Gruyère or grass-fed Cheddar would taste delicious melted on the bread before adding the meat. To turn this into a cheesesteak-style sandwich, add some sautéed onions and bell peppers.
Keywords: lunch, dinner, easy, instant pot, Danielle Walker, against all grain, paleo, gluten free