The sandwich recipe is from Jennifer at Carlsbad Cravings, my new most favorite recipe website 😄
For the French Dip Sandwich
Ingredients
- 3 lb beef chuck roast trimmed of excess fat*
- 1 tablespoon vegetable oil
- 6 French rolls or hoagie buns
- 12 slices provolone cheese
- 1/3 cup reduced-sodium soy sauce
- 1 cup Coke NOT diet
- 2/3 cup merlot or other dry red wine
- 2 10.5 oz. cans beef consommé ** (Or use beef stock)
- 1/4 cup dried minced onions
- 1 tablespoon beef bouillon
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
- 1 bay leaf
What to do with them...
- Heat oven to 425° F
- In a Dutch oven, sear the roast on all sides.
- Add all the remaining ingredients
- Cover and bake at 425° for 30 minutes, then turn the oven down to 300° F and continue to bake for 3-4 hours or until very tender (but not fall apart tender). Remove from the pan, let rest 15 minutes, thinly slice, then add back to the oven (with all the juices) and turn the oven down to 200° F. Cook for as long as you can stand it to let the beef soak up more juices – at least 15 minutes.
- When ready to serve, remove the roast and strain fat from the broth for dipping.
- Split rolls and line the bottoms on a baking tray. Top each half with beef followed by 2 slices cheese. Bake at 350 degrees F or until cheese is melted. Serve with reserved au jus.
Notes
*The beef can be more or less than 3 pounds, but 3 pounds is roughly the amount for 6 sandwiches.
**Beef consommé can usually be found in the canned section next to the beef broth OR the soups. If you can’t find it make sure to ask someone. If your store doesn’t carry it, you can substitute beef stock.
Au Jus Sauce
This is just a simple recipe for au jus sauce in case you wind up with a French dip sandwich ordered from Arby's that was delivered without the sauce 😄 (That actually happened a couple of days ago.) In the past, I've used the concentrated mix from Johnny's and the powdered mix from McCormack's to make au jus. This recipe beats them both by a mile! It's from Meghan at Cake-N-Knife.
Ingredients
- Drippings from roast beef, or 2 Tbsp butter
- 1 1/2 cups juices from roast beef, or 2 cups of beef broth/beef stock
- 1 Tbsp Worcestershire sauce
- 1/2 cup dry red wine
- Optional: sprig of fresh rosemary or thyme
If you are not using drippings...
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
What to do with them...
- Combine drippings (or butter), beef juices (or broth/stock), Worcestershire sauce, and red wine in a saucepan over high heat. Whisk in garlic powder and onion powder, if using. Add fresh herb sprig.
- Bring to a boil. Reduce to a simmer and cook for 5 to 10 minutes.
- Strain through a fine mesh sieve so the sauce is completely smooth. If not using drippings, you can skip this step.
- Serve warm with French dip sandwiches, roast beef, prime rib, chicken, lamb, etc.
Â