French Dip Sandwich
User Reviews
5
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Prep Time
25 mins
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Cook Time
4 hrs
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Additional Time
15 mins
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Total Time
4 hrs 40 mins
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Servings
8 servings
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Calories
626 kcal
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Course
Main Course, Lunch
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Cuisine
American
French Dip Sandwich
Description
This French Dip Sandwich begins by seasoning and browning a large beef roast, then slow cooking it with beef broth, condensed French onion soup, sliced onion, beer, minced garlic, rosemary (optional), and Worcestershire sauce. Cooking low and slow in a slow cooker yields tender beef that easily shreds or slices.
The beef is rested after cooking to redistribute juices, then sliced or shredded and piled onto buttered, toasted French rolls. The pan juices from the slow cooker are served on the side as a dipping jus, enhancing each sandwich bite with rich, savory broth. Rolls can be broiled with added cheese for variation.
The recipe allows substituting the beer with extra broth if preferred and suggests a cornstarch slurry to thicken the jus slightly, though not necessary. This sandwich offers a classic combination of juicy roast beef and flavorful dipping sauce, commonly enjoyed as a comforting meal.
Ingredients
- 3 to 4 pounds chuck roast or rump roast
- salt to taste
- black pepper to taste
- 10.5 ounces beef broth 1 can, low sodium, condensed
- 10.5 ounces French Onion Soup or condensed onion soup, 1 can, condensed
- 1 onion sliced
- 12 ounces light beer
- 2 cloves garlic minced
- 1 prig rosemary optional, fresh
- 1 teaspoon Worcestershire sauce
- 8 French roll or 2 baguettes cut into 6-inch rolls
- 8 tablespoons butter
Instructions
- Season roast with salt & pepper. Brown in a large pan over medium high heat.
- Place remaining ingredients (except rolls and butter) in a slow cooker. Cook on low 8 hours or on high 4 hours or until beef is tender.
- Once roast is tender, remove from the juices and let rest 15 minutes. Shred or slice beef.
- Butter rolls and heat under a broiler until lightly toasted. Top rolls with beef and serve with jus from the slow cooker for dipping.
Notes
- Nutrition values include ¼ cup of jus per serving.
- After cooking, sliced beef can be returned to the jus to keep warm before serving.
- Adding cheese to broiled rolls is an option to enrich the sandwich.
- Replace beer with extra beef broth if desired for a different flavor profile or to avoid alcohol.
- To thicken jus slightly, mix 1-2 teaspoons cornstarch with an equal amount of water and stir into the juices while resting the meat; avoid over-thickening.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 626 kcal
% Daily Value*
| Calories | 626 | 31% |
| Carbohydrates | 39g | 13% |
| Protein | 40g | 80% |
| Fat | 34g | 52% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 2g | 100% |
| Cholesterol | 148mg | 49% |
| Sodium | 755mg | 31% |
| Potassium | 781mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 374IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 145mg | 15% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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