French Dip is the classic found on almost all small town cafes, and one of my favorite sandwiches, especially when made with gorgonzola cheese! Thinly sliced meat that's flavored and topped with your favorite cheese makes up this delicious classic hot sandwich! Use any leftovers to make a tasty Asian Salad. Watch Becky Low make this recipe on Studio 5.
Yields: 6-8 Servings
4 pound rump roast (4-oz per person)
1 can (15-oz) low sodium beef broth
1 envelop dry beefy onion soup mix
8 sandwich rolls
Steak seasoning of choice (ie Montreal Steak Season), optional
4-6 ounces cheese, Swiss, Gorgonzola, Provolone
Sun dried tomatoes, optional
Beef broth, consomme, or au jus as needed*
Trim excess fat from roast and cook either in crockpot or oven. Crockpot - place roast in crock, add broth, sprinkle with dry soup. Cook on low 7-8 hours. Oven - place roast in metal roast, bake 30 minutes at 450 degrees; sprinkle with dry soup, add ½-cup beef broth; cover, reduce heat to 250 and roast 5 hours.
Cool roast in juices for at least 10 minutes; remove from juice and shred with a fork. If slices are preferred, quick chill by first placing pan with meat and broth in an ice bath (larger pan filled with ice and cold water); place meat and broth in gallon freezer bag or covered bowl and refrigerate overnight. Remove cold meat from broth and thinly slice across the grain of the meat. Reheat meat in the simmering broth.
Split rolls lengthwise, butter lightly, place butter side down on hot grill to toast (optional step). Use tongs to remove beef slices or shreds from hot broth and place on rolls, season to taste with optional steak seasoning, add cheese slices or crumbles and optional sun dried tomatoes. Serve with cup of hot au jus* for dipping.
*Au jus is French cooking term for in the juices. The best flavored au jus is the juice or broth from the meat. If additional au jus is needed for dipping use canned beef broth or consomme, or use prepared au jus products of your choice.