Slow-Cooked Grass-Fed Bottom Round with Ashe County Cheese
Prep Time: 25 minutes
Cook Time: 1–5 hours
Total Time: 1–5 hours 45 minutes
Serves: 6
There’s something timeless about a warm French Dip — tender beef, toasted bread, melted cheese, and rich au jus for dipping. This version keeps things simple while letting quality ingredients lead the way.
A 100% grass-fed and grass-finished bottom round is seared for deep flavor, then slow cooked with onions, garlic, and beef bone broth until perfectly tender. Thin slices are piled onto toasted rolls, topped with melty Ashe County cheese, and served with warm au jus.
It’s comforting, crowd-friendly, and perfect for easy entertaining or relaxed weeknight dinners.
Simple ingredients. Thoughtful sourcing. Big flavor.
WHY BOTTOM ROUND?
A Lean Cut That Loves Slow Cooking
Bottom round is naturally lean with rich beef flavor, making it ideal for slicing thin after slow cooking. When cooked low and slow, the texture becomes tender while still holding its structure — perfect for sandwiches.
This cut delivers classic deli-style roast beef flavor without needing complicated preparation.
Our bottom round comes from 100% grass-fed and grass-finished cattle, raised with intention and without shortcuts — resulting in beef that tastes clean, rich, and deeply satisfying.
WHAT MAKES THIS FRENCH DIP SPECIAL?
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Grass-fed beef for deeper flavor
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Real beef bone broth creates rich au jus
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Slow cooking keeps the meat tender and sliceable
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Ashe County cheese adds a creamy, melty finish
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Simple ingredients that feel elevated
This is a recipe that feels impressive but stays effortless.
SHOP THE INGREDIENTS
Ready to make it at home?
👉 Buy the Cut: Summerfield Farms 100% Grass-Fed & Grass-Finished Bottom Round
👉 Add Bone Broth: Summerfield Farms 100% Grass-Fed & Grass-Finished Beef Bone Broth
👉 Stock Your Freezer: Summerfield Farms Beef Explorer Box
Perfect for sandwiches, meal prep, and slow-cooked classics.
Summerfield Farms French Dip Sandwich
Ingredients
- 2-3 lbs Summerfield Farms 100% Grass-Fed & Grass-Finished Bottom Round
- 3 cups Summerfield Farms 100% Grass-Fed & Grass-Finished Beef Bone Broth
- ¼ cup Worcestershire sauce
- 2 tablespoons extra virgin olive oil
- 2 yellow onions thinly sliced
- 3 cloves garlic minced
- 1 bay leaf
- Salt and pepper to taste
- 4-6 sturdy sandwich rolls not too soft
- 8-12 slices Ashe County Cheese provolone, Swiss, Havarti, or Monterey Jack
Instructions
Prepare the Roast
- Liberally season the roast with salt and pepper.
- In a large measuring cup, combine beef bone broth and Worcestershire sauce. Set aside.
- Heat olive oil in a cast iron skillet, Dutch oven, or Instant Pot (sauté mode) over medium-high heat.
- Sear the roast on all sides until a deep brown crust forms. Remove and set aside.
- Reduce heat to medium and add sliced onions. Cook about 5 minutes until softened.
- Add garlic and cook 1–2 minutes until fragrant.
- Pour in a few tablespoons of the broth mixture and scrape up browned bits.
Slow Cooker Method
- Transfer the roast to the slow cooker. Add onion mixture, remaining broth mixture, and bay leaf.
- Cook on high for 3–4 hours or low for 5–6 hours, until very tender.
- Remove meat and thinly slice against the grain or shred.
- Strain cooking liquid to create the au jus. Discard bay leaf; reserve onions.
- Return meat and onions to the slow cooker, moisten with au jus, and season to taste.
Instant Pot Method
- Return roast to the Instant Pot with onions, remaining broth mixture, and bay leaf.
- Cook on high pressure for 60 minutes with a 20-minute natural release.
- Remove meat and slice or shred.
- Strain liquid to create au jus and discard bay leaf.
- Return meat and onions to the pot, moisten with au jus, and season to taste.
To Assemble
- Toast sandwich rolls, fill with warm beef and onions, and top with cheese. Melt cheese in a 375°F oven or under the broiler until just melted.
- Serve with warm au jus for dipping and Carolina Kettle Chips from The Market for an easy, complete meal.
Notes
- Slice against the grain for the most tender texture
- Chill slightly before slicing for thinner cuts
- Use sturdy rolls so they hold up to dipping
- Add extra onions to the sandwich for more flavor
- Reserve extra au jus for reheating leftovers Frequently Asked Questions
1. Can I make this ahead?
Yes. This recipe reheats extremely well and is great for entertaining. 2. Can I shred instead of slice?
Absolutely — shredded French Dip is slightly more casual but just as delicious. 3. What cheese works best?
Provolone is classic, but Swiss, Havarti, and Monterey Jack all melt beautifully. 4. Can I freeze the beef?
Yes. Freeze sliced beef with a bit of au jus for best texture.
