How To Cook Roast Beef For French Dip Sandwiches?

How do I Cook rump roast beef French dip sandwiches?

  • For these roast beef French dip sandwiches, slow-cook rump roast and serve over toasted French bread and top with the juicy onion sauce. Season roast with salt and pepper. Heat oil in a large skillet or pot over medium-high heat. When pan is hot, add seasoned rump roast and cook, turning, until browned on all sides, about 1 1/2 minutes per side.

What cut of meat is French dip?

BEEF Most French dip recipes are made with chuck or rump roast. The beef cooks until tender and we find it easiest to pull the beef into big chunks instead of cutting it. As long as it is braised in liquid and extra tender, it will be perfect in French dips!

What’s the difference between French dip and roast beef?

Meat: The roasts for Italian beef are generally well-marbled cuts like sirloin, rubbed with Italian herbs and spices (and plenty of garlic), and slowly wet-roasted with beef stock, to collect the juices for the gravy. French Dip is made with roast beef too.

What is French dip sauce made of?

Dipping Sauce Instructions: In a medium saucepan, add beef juices, beef broth, water, salt, and pepper; bring just to a boil. Turn off the heat, cover saucepan, and let site 10 minutes before serving.

Is eye of the round good for sandwiches?

The Best Cut for Deli Style Roast Beef My favorite cut and the one tested for this recipe is the eye of round roast. It is a lean, flavorful, and relatively inexpensive cut of beef. It requires a special roasting technique to cook it to tender perfection. But fear not!

Is beef consomme the same as beef broth?

For example, beef broth is the flavorful liquid obtained from the long simmering of meats or meats and vegetables. A consommé is a rich broth that has been clarified to remove impurities. Consommés are perfectly clear and are fat-free.

What type of meat is roast beef?

Best Cuts Of Beef For Roast Beef Top Round Roast (AKA Inside Round) – this cut of beef is similar to the top sirloin in fat and flavor and is the most common cut used for roast beef. Top Sirloin Roast (AKA Top Butt) – this cut is lean and full of flavor with a little but of marbling.

Is roast beef and Italian Beef the same?

Okay, the differences. Though both use Roast Beef, the Italian has the beef sliced and then poached in the gravy produced from the cooking. The French tends to have this served on the side.

What’s the difference between French dip and beef dip?

Technically, a French Dip is made with thinly sliced beef and braised in a broth or au jus while an Italian Beef is braised with lots of Italian herbs, spices and the pickled vegetables giving it a distinct tang that the French Dip doesn’t have.

Why is it called Italian Beef?

The exact origin is unknown, but many believe it was created by Italian immigrants who worked for Chicago’s old Union Stock Yards in the early 1900s. They often would bring home some of the tougher, less desirable cuts of beef sold by the company. Both the roasting and the broth used Italian-style spices and herbs.

Can I use brown gravy mix instead of au jus?

Can I substitute brown gravy for au jus mix? Yes, a 1 ounce packet of brown gravy mix can be used in place of the au jus mix. The flavor may be slightly different, because there is a different sodium amount and seasoning base between the two products.

Why is it called French dip?

According to the former restaurant, Philippe Mathieu, its founder, invented the sandwich in 1918 when he accidently dropped a French roll into a juice-filled roasting pan, and the customer said he would eat the “dipped” sandwich anyway.

What can I use instead of au jus mix?

Recommended Au Jus Substitutes

  • Beef Stock Powder Sauce. Beef Stock Sauce. Beef stock powder sauce is one of the most popular substitutes for Au jus.
  • Bouillon Cubes Sauce. In this gravy, the only ingredient that changes is the beef stock powder.
  • Beef Broth. Beef Broth.
  • Brown Gravy. Brown Gravy.
  • Onion Mix Soup. Onion Mix Soup.

What comes on an Arby’s roast beef sandwich?

This is a sandwich you’ll always feel good about ordering. Build on your good mood by ordering Arby’s signature thinly sliced, oven roasted beef, piled high and topped with pepper bacon, a slice of cheddar cheese, fresh lettuce, ripe tomato, and onions on a split top roll.

Why is eye of round so tough?

The eye of round is a roast cut from the elongated muscled located in the center of the round, thus the name “eye of round”. The muscles in this rear leg area of the cow are used for movement; therefore, the beef is lean, but tough. It requires low and slow cooking or moist heat to become tender.

What is Arby’s roast beef made of?

Snopes asked Arby’s to clarify what precisely sloshing around in those meat bags, and a Quality Assurance representative named Jim Crowder explained that “Arby’s Roast Beef consists entirely of Beef and a Self-Basting solution, which contains just enough water to keep the product juicy throughout our restaurants’ 3-

French Dip Sandwich {Great for a Crowd!}

Recipes for Vegan Salads; 15+ Vegan “Chicken” Recipes; Best Seitan Recipes; and more.

Ingredients

BREADFrench Dip sandwiches beg for baguette-style French rolls to be used as the bread. I enjoy a crusty roll with a little crunch to it, as well as one that softens when dipped but does not break apart. Any bread that is dense enough to contain all of the meat while still dipping into the au jus would suffice, to be honest. What are Kaiser rolls? Yes! Onion rolls, perhaps? Yes? Burger buns or even thick burger buns can suffice in a hurry! BEEFMost French dip recipes call for chuck or rump roast, which are both lean cuts of beef.

If it is braised in liquid and cooked until it is really soft, it will be excellent in French dips.

I use a generous amount of onions, as well as a sprig of rosemary, for taste.

For those who wish to use cheese, provolone is a fantastic option!

How To Make French Dip

It’s as simple as 1, 2, 3 to make this slow cooker dish!

  1. Season the roast and brown it on both sides in a wide skillet
  2. Cook on low for 8 hours or on high for 4 hours, or until the roast is cooked, in a slow cooker with all of the ingredients. If your beef is not tender, it is likely that it need further cooking time. The meat should be removed and allowed to rest for 15 minutes before slicing or shredding

Prepare hoagie buns or any bread of your choosing and dip them in the juices before serving.

How To Make Au Jus For French Dip

Actually, the ‘au jus’ is simply the liquid that the chuck roast and other ingredients were cooked in while they were cooking in the slow cooker. While the meat is resting, I like to add the slightest bit of cornstarch mixed with water to the slow cooker to thicken the sauce. Simply said, it should not be thickened in the same way that gravy would be, but I do like to add a small bit to mine. In the slow cooker, you should have enough of tasty liquid to cook with. Once the beef has been shredded or sliced, you may return it to the pan with the juices to keep it warm.

Do not forget to serve this dinner with a side of flavorful coleslaw or some oven baked french fries to truly finish off the experience.

More Delicious Beef Sandwiches

  • Crock Pot Italian Beef Sandwiches are simple to prepare and serve. My favorite Reuben sandwich is a classic Irish dish that I like making. Slow Cooker BBQ Beef Sandwiches are always a hit with the family and friends. Succulent Slow Cooker Shredded Beef– perfect for tacos, enchiladas, and sandwiches
  • Sliders of Reuben Sandwiches — excellent party food

French Dip Sandwich

Preparation time: 25 minutes Preparation Time4 hours 15 minutes of resting time Time allotted: 4 hours 40minutes Servings8servings This French dip in the slow cooker serves a large number of people.

  • Roast beef (chuck roast or rump roast) 3-4 pounds
  • Salt & pepper to taste ten and a half ounces beef broth (low sodium), ten and a half ounces onion soup (low sodium), one onion sliced, twelve ounces light beer, two cloves garlic minced, one sprig rosemary optional, one teaspoon Worcestershire sauce, eight French rolls or two baguettes cut into six-inch rolls
  • Eight tablespoons butter

FollowSpend with Pennies on Pinterest for more information.

  • Salt and pepper are used to season the roast. Brown the meat in a large skillet over medium-high heat
  • Transfer the remaining ingredients (except the buns and butter) to a slow cooker and cook on low for 8 hours. Cook on low for 8 hours or on high for 4 hours, or until meat is cooked
  • Remove from heat and set aside. When the roast is done, take it from the juices and set it aside for 15 minutes to rest. Beef should be shredded or sliced. Rolls should be brushed with butter and roasted under the broiler until gently browned. Using the meat from the slow cooker, top the rolls and serve with jus to dip them in.

The beef can be cut thinly and returned to the jus to keep it warm while serving. Cheese can be added to the buns after they have been grilled. It is possible to substitute more beef broth for the beer if you do not want to use it. Combining 1-2 tablespoons of cornstarch with an equal quantity of water is an alternative method. While the meat is resting, place the liquids in a slow cooker and set it to low. You don’t want to thicken the jus, but this will give it a little more body if you do.

Lunch, Main Course, and Slow Cooker Cuisine are all options.

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These French Dip Sandwiches Serve a Crowd

Add salt, pepper, oregano and thyme to a small mixing bowl and stir well to combine the flavors. This is a terrific combination for any cut of beef. Spread the spice mix thoroughly over the meat and press it in with your hands, being sure to get it into all of the cracks and crevices. It’s important to remember that this will be roasted before being cut, thus each slice of beef will only receive the tiny rim of taste around the edge. There is no such thing as overseasoning! Place the meat on a roasting rack in a roasting pan and roast it until it is medium-rare, about 20 to 25 minutes, or until a meat thermometer reads 125 to 130 degrees on the internal temperature of the flesh.

  1. But be careful not to overcook the meat!
  2. Please accept my apologies for being emotional.
  3. Place the roasting pan on a stovetop burner set to medium-high heat, then add the sliced onions and minced garlic to the pan and stir to combine.
  4. Finally, a package of French onion soup mix (are you ready?) should be sprinkled on top.
  5. It’s very wonderful, guy!
  6. ), and a cup of water, whisking constantly until everything is well combined.
  7. After the cooking time has elapsed, remove the pan from the heat and drain the liquid through a fine mesh strainer.

Oh my goodness.

Make sure to slice it as thinly as possible.

Also, keep in mind that you may boil it for a little longer if you like it to be a bit less red.

Some of the sautéed onions should be placed on top of the meat.

Then serve it right away with a small serving of the warm liquid/jus to accompany it.

You’ll be sure to wow any distinguished guests that come to your house for dinner, whether they’re your employer, a dignitary, or your future in-law.

This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration. You may be able to discover further information on this and other related items at the website piano.io.

Slow Cooker French Dip

Using a slow cooker, this Slow Cooker French Dip dish cooks luscious beef in a savory broth for hours before serving it on warm bread with melted cheese and extra au Jus for dipping. Sloppy Joes, Easy Chicken à la King, and The Ultimate Stuffed Cheeseburger Sliders are some of the best savory sandwiches you’ll ever have! It’s the perfect time of year to rely on that reliable, time-saving kitchen tool known as the slow cooker. Even better, I’m not even depressed owing to meals like this substantial, delicious, flavor-packed slow pot French Dip sandwich.

However, if you want to use the same cut of beef but do something a little different with it, this Slow Cooker French Dip recipe is the way to go!

However, as the crisp bread soaks up the rich, flavorful beef broth, I’m reminded of an episode of Friends in which Ross’ leftover Thanksgiving turkey sandwich is taken from his office refrigerator.

Because he is deprived of his once-a-year sandwich, which has a slice of gravy-soaked bread in the center, affectionately known as “the moistmaker.” This Slow Cooker French Dip, on the other hand, has a moistmaker in the form of thejus, which is simply a fancy French name for the cooking liquids that the beef was cooked in when making the dip.

Truly.

Slow Cooker French Dip Ingredients

Slow Cooker French Dip Sandwiches are made with only a handful of ingredients and are meaty, flavorful, and delectably wonderful.

  • Chuck roast is a kind of roast beef. Because of the quantity of marbling in chuck roast, it is ideal for slow cooking. Before cooking the roast, you may absolutely clip away any large bits of fat from the outside borders of the roast. But it’s not something I’m really concerned about. The majority of the fat melts away and may be skimmed from the surface of the cooking liquids afterwards. If you choose to use a slimmer cut of roast, bear in mind that your meat may not be as soft and juicy as it may have been otherwise.
  • Broth made from beef. Organic Better Than Bouillon Beef Base, which is my personal favorite for slow cooker recipes, may be used for homemade beef stock or cartons of beef broth. I use this beef basis in a variety of dishes, including gravies, sauces, soups, stews, beans, and other dishes. It’s possible that you’ve been surprised to learn that the contents in a typical can of chicken or beef bouillon granules or cubes are not as basic as you would have expected. As a result, I adore this alternative, the organic version of which has only elements that I am confident in my ability to spell and pronounce. Because you only use one teaspoon per cup of water, a jar of this stuff (dark beer) will last you a very long time. Nobody will guess that the black beer used in thisjus is responsible for the richness of the flavor. Don’t be put off by the fact that the finished product does not taste like beer
  • I assure you that it does not! Shiner Bock is my go-to dark beer while I’m in Texas since it’s so delicious. And if you don’t want to use any beer at all, you can just use more beef broth in its stead
  • Garlic is optional. It is my view that the more garlic that is used in this crock pot French Dip recipe, the better! In most of my recipes, I prefer to use freshly minced garlic. However, because slow cooker recipes simmer for an extended period of time, I have found that jarred minced garlic (the sort that must be refrigerated) works well.
  • Worcestershire sauce is a type of sauce that comes from the United Kingdom. Herbs and spices are another component that adds even another layer of flavor to the sauce. Salt and freshly ground black pepper are the only seasonings used, along with dried thyme, garlic powder, and onion powder. I’m generally quite generous with the pepper, especially at the beginning of a dish. When it comes to salt, be sure to use enough to bring out the meaty taste of the jus and not too much. It’s important to note, however, that the bouillon base I prescribe is somewhat salty, exactly like bouillon cubes or granules would be if you used them. As a result, I usually don’t include any more salt at the beginning of the preparation. In contrast, if the cooking liquids are bland at the conclusion of the cooking period, I season the dish with more salt before serving it.
See also:  How To Make Po Boy Sandwiches?

How to Make It

  1. Make sure to trim the roast (if necessary) and place it in the bottom of your slow cooker
  2. On top of it, pour or sprinkle the remaining ingredients, which will combine and finally act as the “dip” for your Slow Cooker French Dip. Cook on low heat all day
  3. Place the roast on a chopping board and set aside. Remove the fat from the meat and shred or slice it
  4. Remove the fat from the cooking liquids with a slotted spoon. Taste and adjust the spices if necessary. On a toasted baguette, place the tender, falling-apart beef along with lots of provolone cheese, which should be melted over the top, and, of course, a large crock of thejus (also known as cooking broth) on the side.

Make sure to trim the roast (if necessary) and place it in the bottom of the crockpot; On top of it, pour or sprinkle the remaining ingredients, which will combine and ultimately act as the “dip” for your Slow Cooker French Dip; and The entire day is spent slow cooking; Place the roast on a chopping board and cut into pieces using a sharp knife. Trim away any excess fat from the meat and shred or slice it; Extract as much fat as possible from the cooking liquids. Season with salt and pepper to taste; On a toasted baguette, place the tender, falling-apart beef along with lots of provolone cheese, which should be melted over the top, and, of course, a large crock of thejus (also known as cooking broth) on the side.

More Crock Pot Sandwiches

  • Slow Cooker Honey Balsamic Shredded Beef Sandwiches
  • Slow Cooker Root Beer Pulled Pork Sliders with Creamy Broccoli Slaw
  • Chicken Sloppy Joes from the Crock Pot
  • Slow Cooker Meatball Subs
  • Slow Cooker Honey Balsamic Shredded Beef Sandwiches
  • Slow Cooker Honey
  • Cooking ingredients: 3 pounds chuck roast
  • 1 (12-ounce) bottle dark lager
  • 2 cups beef broth
  • 2 teaspoons minced garlic
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme season with salt and freshly ground black pepper to taste
  • For serving, a French baguette, French rolls, hoagie rolls, or other crusty bread is recommended. Cheese slices to be used for serving (provolone, Swiss, or mozzarella)
  • The roast should be trimmed of any excess fat before being placed in the bottom of a big slow cooker. Pour the remaining ingredients into the slow cooker and mix well. Cook on low for 8 to 10 hours, or even longer (the longer the better), stirring occasionally. Split open your buns (and smear with butter if preferred) and lay them on a baking tray to bake for 20 minutes. Alternatively, bake the split rolls at 350°F for approximately 10 minutes until warm and toasty, or heat in a toaster oven for about 10 minutes until warm and toasty. Transfer the roast to a chopping board and skim the fat from the surface of the cooking liquids before serving. Season the cooking liquids with more salt and pepper to taste once they have been simmered. Pull the meat into bits or slice it against the grain (if it doesn’t come apart) until it is tender. Piled on top of the toasted bread, mozzarella slices should be placed over the meat before placing them back in their respective toaster ovens (or under the broiler) for a few minutes until the cheese is just melted
  • Serve the hot sandwiches with tiny bowls of the cooking fluids (jus) for dipping on a warm plate.
  • I like to use fresh minced garlic in most recipes, but because crock pot recipes cook for such a long period of time, I find that jarred minced garlic (the kind that must be refrigerated) works just as well
  • I like to use Shiner Bock for my dark beer
  • I like to use fresh minced garlic in most recipes, but because crock pot recipes cook for such a long period of time, I find that jarred minced garlic (the kind that must be refrig Instead of a chuck roast, go for a tenderloin roast that has been well-marbled to provide the most tender slow-cooked meat. In the presence of my presence, I prefer to turn my roast over halfway through the cooking process. However, if you are not at home, it is not essential.

calorie count 335kcal|carbohydrate count 3g|protein count 34g|fat count 15g|saturated fat count 9g|cholesterol count 117 mg|sodium count 271 mg|potassium count 726 mg|fiber count 1g|sugar count 1g|vitamin A 22IU|vitamin C 1mg|calcium 39 mg|iron 4mg The original version of this post was published on August 13, 2013, and it has been revised on August 31, 2019, and February 12, 2021.

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Easy French Dip Sandwiches

It’s just fantastic! Because I was unfamiliar with the term consomme, I just purchased beef broth. Preparation was a breeze since I checked the recipe first and saw that it calls for a strong broth. I just added three beef bullion cubes to the stock before adding the roast beef. It was just fantastic. Everyone in my family ate it up like it was nothing. My husband wanted cheddar and mustard, so it was simple to switch around the ingredients before putting it in the oven to bake. More information can be found at

Most helpful critical review

It’s a piece of cake. Because of the rich flavor of consomme, I’ve been using it for years. However, deli roast beef is not a favorite of mine because the flavor does not even come close to that of real roast beef. Remove a 4 pound boneless beef roast from the freezer and bake it for 30-45 minutes at 500 degrees Fahrenheit (or until done). Reduce the heat to 250 degrees and roast uncovered for 6 hours. This is an excellent final dish; however, the drippings must be softened, mixed, then upadded to the consomme before serving.

  • 5star values totaled 757
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  • 3star values totaled 39
  • 2star values totaled 14
  • 1star values totaled 5.

It’s just fantastic! Because I was unfamiliar with the term consomme, I just purchased beef broth. Preparation was a breeze since I checked the recipe first and saw that it calls for a strong broth. I just added three beef bullion cubes to the stock before adding the roast beef. It was just fantastic. Everyone in my family ate it up like it was nothing. My husband wanted cheddar and mustard, so it was simple to switch around the ingredients before putting it in the oven to bake. More information can be found at

  1. Furthermore, it is quite tasty!
  2. In addition, I sautéed a huge onion that had been chopped into 1/2 inch rings.
  3. There are no words to describe how “Easiest” these French Dip sandwiches were to make.
  4. I used only au jus (from the package) and it turned out perfectly.
  5. In addition, I sprinkled garlic salt on top of the sandwiches before baking them.
  6. Continue readingAdvertisement This is something I did for my kid and myself tonight.
  7. I did make a few of modifications, though.
  8. I sautéed green bell peppers, onions, and mushrooms to go on top of the provolone and make a sandwich.
  9. I’m still looking for a bread that would hold up to the juices without becoming mushy; perhaps toasting the bread, as some have suggested, will make a difference.
  10. I’ve discovered that top quality meat from the deli produces the greatest results in this sandwich.

On our shift at the fire station, I am in charge of the kitchen, and the guys are always searching for something new and exciting to eat.

Thank you for the delicious recipe!

As suggested by others, I sautéed onions and mushrooms and added them to the dish as well.

  • I had leftover roast beef and beef broth in the freezer, as well as handmade rosemary bread and provolone cheese to make this dish.
  • It was a hit with my family!
  • .
  • Because of the rich flavor of consomme, I’ve been using it for years.
  • Remove a 4 pound boneless beef roast from the freezer and bake it for 30-45 minutes at 500 degrees Fahrenheit (or until done).
  • This is an excellent final dish; however, the drippings must be softened, mixed, then upadded to the consomme before serving.
  • Read MoreThis was a really simple and delectable meal to make.
  • I replaced one can of beef broth for the beef consomme and did not use any water, and the results were fantastic!

Roast Beef French Dip Sandwiches Recipe

Sandwiches with Roast Beef and French Dip

Recipe Summary test

Preparation time: 12 minutes Cooking time: 5 hours 30 minutesTotal time: 5 hours 42 minutes This recipe makes 6 servings. Information on NutritionAdvertisement

Ingredients

  • 1 beef rump roast (about 4 to 5 pounds)
  • 2 teaspoons kosher salt
  • 12 teaspoon black pepper
  • 2 tablespoons canola oil or other vegetable oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper A big onion, cut
  • 1 (15 oz.) can beef broth
  • 1 packet dry onion soup mix
  • 2 loaf French bread
  • 1 cup red wine or beef broth

Directions

  • 12 teaspoon black pepper
  • 2 tablespoons canola oil or other vegetable oil
  • 1 beef rump roast (about 4 to 5 lbs. )
  • 2 tablespoons kosher salt
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 beef rump roast (4 to 5 lbs. A big onion, cut
  • 1 (15 oz.) can beef broth
  • 1 packet dry onion soup mix
  • 2 loaf French bread
  • 1 cup red wine or beef broth.

Nutrition Facts

Per serving: 755 calories; 21 grams of fat (5 grams of saturated fat); 76 grams of protein; 53 grams of carbs (2 grams of fiber); 179 milligrams of cholesterol; 2 milligrams of sodium

French Dip Sandwich

  • Serves 4 people
  • Preparation time: 20 minutes
  • Cooking time: 15 minutes
  • Calories: 661

Preparation time: 20 minutes; cooking time: 15 minutes; total calories: 671

We’d Like To Introduce You To The Best French Dip Sandwich Recipe, Ever.

That is, our French dip recipe, to be precise. Yes, that is a really bold assertion. We, on the other hand, are enthusiastic about this toasted, melty, meaty sandwich, and when it came time to construct our own version, we didn’t waste any time. What I wanted was something traditional, full of steak and pouring with au jus, with enough of melty cheese on top to top it all off. It has to be totally sloppy, meaty perfection in order to be considered. And that’s exactly what we’ve done! Make one for yourself and see how it tastes.

What Is a French Dip?

Aside from the obvious (a pretty good steak sandwich), the French dip has an intriguing and contentious history that deserves to be explored. First and first, the French dip is not actually French at all; rather, it was invented in Los Angeles somewhere in the early twentieth century. However, the origin of this drink is fiercely debated apart from that. No one could have predicted that a sandwich could elicit such passionate disagreement, but two Los Angeles restaurants—and Phillipe’s Cole’s—each claim to have been the first to serve the French dip, and it’s not quite obvious who is the genuine originator of this delectable sandwich.

You may not care who originated it, however; all that matters is that you say “hey, pass the au jus” when you see someone else doing it.

What Is the Best Cut of Beef to Use for French Dip Sandwiches?

When it comes to producing French dips, people utilize a variety of different cuts. Phillipe’s, one of the two original sandwich pioneers, uses beef top round roast for their sandwiches. Some recipes simply state that “roast beef” is required. Our preference for steak, on the other hand, is really high, and we prefer to go all out when it comes to food preparation. Yes, that’s correct. In this case, we’re looking for either skirt steak or flank steak. What’s the difference between the two? To get you started, here’s a little primer:

  • A lean, somewhat rough cut of beef taken from the diaphragm muscles of a cow, skirt steak is cut from the diaphragm muscles of the cow and is similar in texture to flank steak. However, it has a strong, meaty flavor that we truly enjoy eating. Known as “flank steak,” this cut of beef comes from the abdomen portion of a cow and is a lean, mean, flavorful machine. However, we prefer it a bit more than skirt steak, but they’re both delicious, and skirt steak is sometimes more affordable, so don’t be concerned—honestly, any cut of beef works nicely in this French dip recipe.
See also:  How To Keep Sandwiches From Getting Soggy In A Cooler?

What Is French Dip Sauce Made Of?

Leg of lamb: cut from the diaphragm muscles of a cow, this lean (although not as lean as flank steak) cut of lamb is a little tougher than flank steak, but it is still delicious. Our favorite part about it, though, is the strongly meaty flavor. Flank steak is a lean, mean, flavor-producing machine that is cut from the abdomen portion of a cow. Honestly, any cut of beef works nicely in this French dip recipe; however, we prefer it a bit more than skirt steak. They are both delicious, and skirt steak is occasionally less expensive, so don’t be concerned.

  • Skirt steak is a beef cut from the diaphragm muscles of a cow. It is lean (though not as lean as flank steak) and has a tendency to be a little rough. However, it has a strong meaty taste that we particularly enjoy
  • Cut from the abdomen region of a cow, flank steak is a lean, mean, flavor-producing machine. However, we prefer it a bit more than skirt steak, but they’re both wonderful, and skirt steak is sometimes less expensive, so don’t be concerned—honestly, any cut of beef works nicely in this French dip recipe.

How to Make French Dip Sandwiches

No, not one, not two, but FOUR French dip sandwiches are made with our recipe!

Sandwiches for the entire family? Yes, please! They’re also quite simple to make. Here’s how to prepare a French dip in only a few minutes:

  1. Grill (or sear) your steak until it’s a beautiful medium rare temperature. Remove as much fat from the steak as possible by cutting it against the grain
  2. Preparing the au jus sauce involves simmering the stock and ingredients together until they are well blended. Baguettes should be brushed with butter and sprinkled with granulated garlic
  3. Just before putting the steak pieces on the bread that has been prepared, dip them in the au. Cheese should be placed on top of the steak. Broil until the cheese is melted
  4. Serve with a serving of that mouthwatering beef jus on the side

When I Dip You Dip We Dip

Sorry. I couldn’t help myself. Please accept our apologies. In any case, if you try this French dip, please report back to us on how it turned out! Post a photo and tag us on Instagram with the hashtags @themodernproper and themodernpropers so that we can see what you’ve been up to! Enjoy your meal!

French Dip Sandwich

  • Serves 4 people
  • Preparation time: 20 minutes
  • Cooking time: 15 minutes
  • Calories: 661

Ingredients

  • Preparation time: 20 minutes
  • Cooking time: 15 minutes
  • Total calories: 671

Au Jus

  • 4 cups beef stock
  • 1/4 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon sherry wine
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder

Method

  1. Using a big cast iron skillet, cook the ingredients over high heat. Season the steak generously with salt and pepper before searing it until it reaches medium rare (135°F on an instant read thermometer), which will take around 3 minutes each side, depending on thickness. Allow for a 5-minute resting period for the steak. Remove the steak from the pan and slice it into strips as thin as possible against the grain
  2. Leave aside. In a medium-sized saucepan placed over medium heat, whisk together the beef stock, dried thyme, salt, sherry, Worcestershire sauce, garlic, and onion powder until well mixed. Remove from heat and set aside. Cook for 5 minutes on low heat. To prepare the french or hoagie rolls, butter the interior of each roll and sprinkle with garlic powder before placing them open-faced on a parchment-lined baking sheet. Preheat the oven broiler to medium. Dip the strips of steak into the soup in a single motion and arrange them in an equal layer on one side of each roll to make a sandwich. Spread each sandwich with a third of a cup of cheese and put them open-faced on a baking sheet. Place the baking sheet on the broiler for approximately 2 minutes, or until the cheese begins to melt, keeping an eye on it. Remove from the oven and, if preferred, sprinkle with parsley before serving. Pour a serving of au jus into each of the small cocottes or ramekins, about a third of the way full. Serve the heated sandwich with au jus on the side.
  • Six hundred sixty one calories
  • 48 g of protein
  • 37 g of carbohydrates
  • 34 g of total fat
  • 2 g of fiber
  • 131 mg cholesterol
  • 1534 mg sodium
  • 4 g of total sugars

Ashley Ponce

Delish French dip sandwiches will quickly become a staple in your weekly meal planning. Roast beef sandwiches topped with melty cheese and golden onions and dipped in savory au jus are the finest thing to happen to chuck since the pot roast, and they’re easy to make at home.

PIN this French Dip Sandwiches recipe in your DINNER, SLOW COOKER, BEEF, AND SANDWICH BOARDS on PINTEREST. Andfollow Sweet TeaThyme on Pinterestfor more tips, hacks, and tasty recipes!

*Updated! Better images, clearer recipe, everything excellent! Thank you hubbykins for being my hand model (again!) and not eating the food before the shoot, lol! * I am actually on my toddler’s bedroom floor right now, fighting so hard not to fall asleep. My stomach hurts after only a half of one of these sandwiches. I have the itis. That’s the sensation you get after eating a lot of wonderful food and being exhausted. You know the feeling. I just finished messaging my hubby that he will not believe the great supper I have ready for him.

  • *ascends to his bed* When I had a gorgeous chuck roast in my fridge, I wanted to do something different with it than just make a pot roast.
  • Unfortunately, all of the recipes I was looking at called for processed commercial soup mixes, cola, and a slew of other ingredients that I didn’t happen to have on hand.
  • They simply looked too delectable to pass up making!
  • How do individuals have the patience to cook this in a slow cooker for an extended period of time?
  • It was quite tough for me to wait for this dish to complete baking in the oven!
  • I was terrible, but when you create this, you won’t be able to tell the difference!
  • In order to combine the scent of garlic paste with the smell of onions and the rich meaty roasting smell, I smeared a garlic paste on the meat before cooking.
it. was. everything.

My kid even toddled out of his room, asking what was cooking and whether it was ready; when I brought the beef out of the freezer to slice it up, he was in the kitchen with his little 3 year old hands, attempting to take a piece of meat off the cutting board with his little 3 year old hands. And he isn’t a big fan of beef, so I was a little startled by this! Sandwiches with a French dip are surprisingly simple to put together! When I have a crazy amount of housekeeping or errands to go, I throw this in the slow cooker the same way I would bake it in the oven and leave the home for 4-5 hours.

It is incredibly delicious. You won’t have to deal with the lovely odors all day if you do this. You won’t even be able to drink half of the jus while it’s simmering. Oh my God, that stuff is delicious.

I have a few tips on having the best French dip sandwiches ever:

French dip sandwiches should not be served on soft buns, as they are intended to be dipped into the jus that is served with them. A soggy, sad sandwich that falls apart before you can even get a bite off of it is the last thing you want to eat. I made the sandwiches on French hoagie buns that I had purchased a couple of days before, so they were lovely and firm. Then I roasted them in the oven while I was melting the cheese to make the crusts more sturdy and crunchy so that they could stand up to the jus and be truly delicious.

One of the spices, to be precise.

The Onions.

The onions in this dish are prepared in such a manner that they become golden and soft as they simmer in the liquid with the roast, absorbing the delightful flavor of the consomme and the roast drippings along with them. Mmm. However, some individuals may not want them to be in that position! For optimal texture and form retention, caramelize them on the stovetop or bake them with your roast in the oven for the last hour or two of cooking time.

Don’t over stuff the sandwich.

Seriously! I was barely able to consume half of a sandwich before I realized I needed to take a break. It’s so rich and delicious that it’s easy to overindulge, as I did last night, and end up feeling bloated. My husband finished off my meal as I crawled into the reading nook in Greyson’s room and fell asleep for an hour or two. Allow me to assure you that the itis is real. It’s a genuine situation. Take a cushion and a sofa, eat this sandwich, and then pass asleep on the couch or bed.

Looking for more sandwichy goodness? Check out:
  • 3 pound chuck roast, with extra fat removed
  • 12 teaspoon sugar
  • 5 finely sliced yellow onions
  • 6 garlic cloves squeezed
  • 1 tablespoon butter
  • 2 tablespoon kosher salt
  • 2 tablespoon freshly cracked black pepper
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly cracked black pepper
  • Beef stock or consommé
  • 6 hoagie buns
  • 12 pieces of Swiss, havarti or provolone cheese
  • 28 oz beef stock or beef consommé

Instructions

  1. Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Layer the onion slices on the bottom of a 9×13 baking dish or a big dutch oven to form a layer. Using 1 teaspoon sugar, 1 teaspoon salt, and 1 teaspoon pepper, season the onion slices and toss to coat them in the seasoning
  2. To produce a garlic paste, place the crushed garlic in a small bowl and whisk with a fork to combine 1 teaspoon salt and 1 teaspoon black pepper until well combined. Season the meat well on both sides with the remaining salt and pepper, and then press the garlic paste into the flesh on both sides to seal in the flavor. In a baking dish or dutch oven, arrange the seasoned chuck on top of the seasoned onion slices
  3. Bake for 1 hour. In a large baking dish, combine the beef broth or consomme and bake for 2 hours. Using aluminum foil or an oven-safe covering, tent the chuck roast after 2 hours and continue cooking for 30 minutes to 1 hour, or until it is soft and just holding together
  4. Remove the roast from the oven and place it on a chopping board to slice and shred the meat. Remove the onions from the jus using a fine mesh strainer and set aside both the jus and the onions separately
  5. Layer pieces of cheese, onions, and meat in the hoagie buns to make a sandwich. Place the ingredients on baking sheets and place them in the still-warm, turned-off oven. Remove the cheese from the oven once it has melted
  6. Serve with the jus on the side for dipping purposes.

Notes

It is possible to substitute a cast iron dutch oven with a lid for the baking dish and foil in this recipe.

Nutrition Information:

Yield:6Serving Size: 1Servings per container: Calories:481 57 g of total fat 27 g of saturated fat 3 g of trans fat 25g of unsaturated fat Cholesterol:250mg Carbohydrates:20g Fiber:2g Sugar:6g Protein:77g Recipe creator, writer, and photographer Eden Westbrook is the person behind the blog Sweet Tea and Thyme. Since 2015, Eden, a classically trained chef, has enticed home chefs into the kitchen with ethnic comfort foods, easy family-friendly dishes and desserts, and gorgeous presentations for romantic nights and entertaining.

Slow Cooker French Dip Sandwiches (Melt in Your Mouth!)

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Slow Cooker French Dip Sandwich

Something about french dip sandwiches appeals to me on a subconscious level. It’s very lovely to take a mouthful of the soft, juicy meat after dipping it into the warm dressing. This dish is one of my favorites since it is SO EASY! It’s almost too simple to be true. Served hot and flavorful, homemade French dip sandwiches are a great way to start the day. Soft roast beef pieces that have been gently roasted all day to ensure that every bite is tender and juicy. This slow cooker French dip sandwich dish is the perfect sandwich recipe because it tastes AMAZING.

What is a French dip sandwich?

An toasted French baguette or hoagie is the base for this classic French dip sandwich, which has roast beef covered with thinly slices cheese and baked till bubbly and golden brown.

A dish of au jus sauce or beef juice broth is provided on the side for dipping your sandwich in. Your tongue will be craving for more after tasting this concoction as a whole. This is the recipe for the ULTIMATE French dip sandwich!

What is the best meat for French dip sandwiches?

Chuck roast is my preferred cut of meat for my French dip recipe because of the softness and juicy tastes it imparts when cooked in the slow cooker. As a meat to cook in a slow cooker or an instant pot, it’s also delicious. You can get it chopped at my local deli, or you can do it yourself at home. If you want to save time, you may use pre-packaged roast beef lunch meat; but, you will not get the thick and juicy bits that you would get from a whole chuck roast. You should pick a well-marbled roast for the most tender slow-cooked French dip sandwich meat if you are not intending on using a chuck roast.

These cuts of beef are also excellent for slicing and using as the meat for French dip sandwiches.

What kind of bread do you use for French dip sandwich?

With this French dip recipe, a crunchy, thick, and hearty loaf of bread is just what you’re looking for. A decent loaf of bread is essential for keeping everything together while also allowing you to dip your sandwich into the au jus sauce. Fresh made bread or rolls are available at local bakeries or grocery shops, and they are ideal for making French bread sandwiches. This is a divine mixture that can only be achieved by carefully selecting all of the appropriate elements. Prepare to spend some time searching for the dense and rich bread that will contain your luscious roast for the ultimate melt in your mouth French dip sandwich.

What you need to make French dip sandwiches

Simple ingredients for a melt-in-your-mouth French dip sandwich dish that is easy to make! This tried-and-true recipe will provide you with everything you need to create the best French dip sandwich. Each of these components works in perfect harmony with the others to produce a perfectly blended au jus sauce. While your roast is gently cooking to perfection, you may start on the au jus sauce while your roast is cooking. The whole effect is spectacular, and you’ll be wishing for more afterward!

  • Chopped roast beef: a soft and juicy roast that cooks slowly and consistently to perfection
  • Season with salt and pepper to taste
  • Olive oil: helps to sear the outside of the meat while also tenderizing the interior
  • Beef consommé is a transparent soup in a can that works well as a thickening. Meat broth: enhances the flavor of the beef and makes your roast tender and moist on the inside. Sliced onions are added to the soup after they have been boiled. In addition to bringing out so much flavor, soy sauce also gives a slight salty taste to the meat that helps to soften the flesh. Worcestershire sauce: a potent combination of aromas and tastes that blend nicely together
  • In the United States, hoagies are a thick, hearty bread that is pleasant to chew and excellent for dipping. Cheese: finely sliced mozzarella cheese, melted atop the sandwich for the ideal mix of flavors.
See also:  How To Make Bbq Chicken Sandwiches?

How to make slow cooker French dip sandwiches

With this French dip sandwich recipe, you can make easy French dip sandwiches in a matter of minutes. That means it is the finest slow cooker French dip sandwiches recipe you will ever come across! Allow the slow cooker to perform all of the heavy lifting. Once you’ve made my slow cooker French dip sandwich recipe, shredding your beef should be a quick and straightforward process. Roast beef that has been slow cooked for hours and is coming apart as you chop it up equals absolute joy, happiness, and perfection in every bite of roast beef.

  • Season your roast well with salt and pepper on both sides before searing it in a hot pan. In a large pan, heat the olive oil over medium-high heat until shimmering. Sear each side of the roast for 3-4 minutes on each side, or until the crust is golden brown. Toss the following ingredients into the slow cooker: Place the roast in the slow cooker and set the timer to low. Combine the beef consommé, beef broth, onion, soy sauce, and Worcestershire sauce in a large mixing bowl
  • Mix well. Cooking in a slow cooker involves the following steps: Cook on low heat for 8-10 hours or on high heat for 5-7 hours, depending on your preference. Prepare your sandwiches by shredding and prepping the following: Roast should be shredded with a fork and placed on hoagies with a piece of cheese, once it has been removed from the slow cooker Cook your French dip sandwiches under the broiler: Broil the tops of the pizzas in the oven to melt the cheese before serving

How to make instant pot French dip sandwiches

This instant pot French dip sandwich dish is a terrific option for a quick dinner that will still provide good meat and a tasty sandwich to enjoy. Everything about this dish is delicious, and the tastes all come together and blend wonderfully in the instant pot.

The tastes in this instant pot French dip sandwich dish are similar to those in the slow cooker French dip sandwich recipe, which is a delicious combination. After cooking your meat in your instant pot, you will be amazed at how quickly it cooks and how tender it becomes.

  • This instant pot French dip sandwich dish is a terrific option for a quick dinner that will still provide good meat and a tasty sandwich to munch afterwards. Every taste that comes together and blends well in the instant pot is one of my favorite combinations. It has the same delicious tastes as the slow cooker French dip sandwich recipe, plus it can be made in an instant in your instant pot. After cooking your meat in your instant pot, you will appreciate how quickly it cooks and how tender it is.

What to serve with French dip sandwiches

Whether eaten alone or with a sweet pickle on the side, this French dip sandwich is large enough to satisfy any appetite. In order to make this a full supper, a great salad like myApple Bacon Brussels Sprouts Salad, bakedZucchini Chips, or myBest Ever Baked Parmesan Garlic Potato Wedgeare always a lovely addition to the table. Ketchup or my Easy Homemade Barbecue Sauce are some of the condiments that my sons like to use on their French dip sandwiches to give them their own unique flavor. French fries and a delicious salad are normally what I serve with my French dip sandwich dish, but you can also serve it with coleslaw if you want.

  • Crispy Garlic Avocado Fries (Baked)
  • Parmesan Garlic Roasted Potatoes
  • Mouth Watering Strawberry Spinach Salad
  • Crispy Cauliflower Fritters
  • Garlic Ranch Smashed Potatoes
  • Crisp

Tips for making slow cooker French dip sandwiches

Perfect your French dip sandwich with these helpful hints for preparing the finest French dip sandwich of all time! Your bread, meat, and cheese will be the primary components, and you will want to use the finest of the best to get the greatest results possible! Simple to make and wonderful to eat, this tried and true French dip sandwich recipe is sure to please. Every mouthful melts in your mouth as it melts in your mouth!

  • When you season your roast strongly, you will get more taste and a caramelized exterior when you sear it at the beginning of the cooking process. Searing your roast is a fantastic technique to enhance the flavor of your meat while also tenderizing the centre of the meat (see recipe below). If you choose not to sear or do not have the time to do so, you are not required to do so. If you have the opportunity, rotating your roast midway through the cooking period will help it cook more evenly, but it is not required. A can of beef consomme may be found beside the beef broth and other canned soups in the tinned food area. If you want a stronger onion flavor, try using onion soup mix instead of chopped onions, or both. You may substitute your hoagie roll for any sort of thick, crusty bread that will hold the juices from the meat and the sauce in place while cooking. You will want to avoid using a thin or weak bread that may crumble under your weight. Toss your bread in the oven for a few minutes to toast it before stacking on the rest of the ingredients. Keep an eye on your bread to ensure that it does not burn or become too crispy. Making the rolls buttery and thick before toasting them helps to impart a buttery taste and a rich, thick crust to the finished product. Before putting the meat on the bread, I like to dip my meat back into the sauce to give it a little extra flavor. Allowing your meat to cool for 5 to 10 minutes before shredding it is recommended. This aids in the meat’s ability to hold together better. Using 2 teaspoons of cornstarch and 4 tablespoons of your au jus sauce, you can thicken your au jus sauce quickly. Bring the mixture to a simmer and let it aside for a few minutes. If you want the finest results, drain your au jus sauce so that it is a rich and creamy sauce with no lumps added.

Storing French dip sandwiches

When the bread is already built on your French dip sandwich, it doesn’t last very long. I prefer to store the ingredients individually and then stack them all together when I’m ready to prepare the dish. Approximately 6 to 8 long and substantial sandwiches may be made from this roast, which are quite satisfying.

  • Making your French dip sandwich dish in the slow cooker or instant pot can save you time and effort when it comes to refrigeration. After the meat has been cooked, allow it to cool before separating it from the sauce. The ideal way to prepare the meat is to keep it as a whole piece or in larger pieces rather than shredding it. Separate them out and store them in airtight containers. I prefer to add roughly a cup of juice to the container that I use to hold the meat in order to keep it soft while it is sitting. Preparing your meat in the slow cooker or instant pot and cooking it fully before freezing is recommended. Allow your meat to cool when it has been cooked thoroughly. Place your meat in a freezer bag and put it flat in the freezer. When you’re ready to reheat, let the frozen food defrost in the refrigerator overnight. Heating: Returning to the slow cooker, I prefer to add the sauce and the meat and heat for around 1 hour, or until the meat is thoroughly heated. Then, for stacking your sandwich, follow the French dip sandwich recipe as directed.

Here are more slow cooker beef recipes to try

  • Roasted Slow Cooker Beef Tips, Slow Cooker Beef Bourguignon, Slow Cooker Beef with Broccoli, Slow Cooker Barbacoa Beef, Slow Cooker Korean Beef, and many more slow cooker recipes are available.
  • Salt and pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 can beef consommé
  • 1 can beef broth
  • 1 onion diced
  • 1 tablespoon soy sauce
  • 2 tablespoons Worcestershire sauce
  • 4-5 hoagie buns
  • 8 slices mozzarella cheese

SLOW COOKER INSTRUCTIONS

  • Season each side of the roast with a generous amount of salt and pepper. In a large pan, heat the olive oil over medium-high heat until shimmering. Preheat the grill for 3-4 minutes on each side of the roast to create a golden brown crust. Transfer the roast to the slow cooker and set aside. Cook on low heat for 8-10 hours, or on high heat for 5-7 hours, until the beef consommé, beef broth, onion, soy sauce, and Worcestershire sauce are completely absorbed. Roast should be shredded with a fork once it has been removed from the slow cooker and placed on hoagie buns with a piece of cheese Broil the tops of the pizzas in the oven to melt the cheese before serving

INSTANT POT INSTRUCTIONS

  • Season each side of the roast with a generous amount of salt and pepper. Set the instant pot to saute mode and add the olive oil to the saucepan. Sear each side of the roast for 3-4 minutes on each side, or until it develops a golden brown crust on the outside. Turn off the instant pot and add the beef consommé, beef broth, onion, soy sauce, and Worcestershire sauce to the pot. Stir to combine. Place the cover on top of the pot and tighten it. Cook for 60 minutes at high pressure/manual setting. Do the nartural release for 20 minutes, followed by a rapid release of tension. Then, using two forks, pull the roast out of the instant pot and shred it

The most recent update was made on November 3, 2019. Published on October 5, 2012 in its original form. 8 Calories per serving 519 kilocalories (26 percent ) 19 g of carbohydrates (6 percent ) 42 g of protein (84 percent ) 30 g of fat (46 percent ) 13 g of Saturated Fatty Acids (65 percent ) Cholesterol is 140 milligrams (47 percent ) Sodium 630 milligrams (26 percent ) Potassium is 645 milligrams (18 percent ) 1 gram of fiber (4 percent ) Sugar4g (sugar4g) is a calorie-free sweetener that contains no added sugar (4 percent ) Vitamin A (214 IU) is a fat-soluble vitamin (4 percent ) 2 milligrams of vitamin C (2 percent ) Calcium is 183 milligrams (18 percent ) Iron9mg is a supplement that contains iron (50 percent ) All nutritional information is based on third-party estimations and is only intended to be used as a guideline.

The nutritional value of each recipe will vary depending on the brands you choose, the measuring techniques you employ, and the portion sizes per family.

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How to Cook Sliced Roast Beef for French Dips

Photograph courtesy of Michael Blann/Digital Vision/Getty Images The French dip sandwich, which has a rich history that dates back over 100 years, has long been a fixture of eateries across the United States. Using sliced beef and maybe cheese, a French bread roll is filled with the sandwich, which is then served with beef drippings. In this sandwich, roast beef plays an important role, so choose a high-quality roast that is soft, flavorful, and juicy to ensure a satisfying meal.

French dip is best served with rib roast or strip loin roast, although rump roast or top round roast can be be used as less expensive alternatives for a more traditional French dip experience.

Cook the Roast

Refrigerated pork loin roast should be seasoned thoroughly with salt, pepper, and cooking oil or melted butter after being removed from the refrigerator. Allow at least 1 hour for the roast to come to room temperature before serving.

Step 2

Preheat the oven to 450 degrees Fahrenheit (180 degrees Celsius).

Step 3

Placing the roast in a roasting pan and baking it in the oven is a good idea. About 15 to 20 minutes later, the roast should be gently browned on the outside, but not burnt. Once this is accomplished, drop the oven temperature to 325 degrees Fahrenheit and continue roasting until the center inside is 5 to 10 degrees below your desired level of doneness – the roast will continue to climb in temperature after it has been taken from the oven and tented. When the roast reaches 125 degrees Fahrenheit for medium rare, 130 degrees Fahrenheit for medium, and 150 degrees Fahrenheit for medium well, it is time to remove it from the oven.

The length of time it takes to cook your roast depends depend on how thick it is.

For example, you’ll check the doneness of a 4-pound roast after 60 minutes to see if it’s done.

Prepare the Meat and Au Jus for Sandwiches

Remove the roast from the oven and transfer it to a cutting board, preferably one with an exterior well to catch any juices that may have accumulated. Aluminum foil should be used to tent the board and roast it. Allow for at least 15 minutes of resting time before slicing the roast meat.

Step 2

Using a fine mesh strainer, strain the roasting pan contents into a sauce pan, skimming off any visible fat.

Step 3

In a small saucepan, drain and skim off any visible fat from the pan juices from the roasting pan.

Step 4

Serve the roast beef thinly sliced on French sandwich buns with au jus on the side, if desired.

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