French Dip Sandwich
This tasty French Dip Sandwich is easier to make than you think...and it makes for one heck of an epic weeknight meal!
Servings: 6 servings
Calories: 428kcal
Ingredients
- 3 cups low-sodium beef broth
- 1 medium yellow onion sliced
- 3 cloves garlic minced
- 3 Tbsp Worcestershire sauce
- 3 Tbsp soy sauce
- 1 tsp dried rosemary
- 1½ Tbsp all-purpose flour
- 1 2-3 pound bottom round or chuck roast, trimmed
- 1 Tbsp brown sugar
- 1½ tsp black pepper
- 1 tsp salt
- 1 large baguette
Instructions
- Preheat oven to 275°F.
- Using a large Dutch oven, add the broth, onions, garlic, Worcestershire, soy sauce, rosemary and flour; whisk all ingredients together.
- Rub the beef roast evenly with the brown sugar, black pepper and salt. Place roast in the Dutch oven, cover and cook at 275°F for 1½-2 hours, or until very tender. (Note: Cooking time varies considerably based on size of roast. The internal temperature for a medium-rare rump roast is 145°F. I usually cook mine until internal temperature reaches about 150°-155°F, but that's personal preference.)
- Remove roast from cooking liquid and let rest on a cutting board for 10 minutes.
- Meanwhile, strain the cooking liquid into a medium saucepan. (Tip: Save the cooked onions for the sandwiches—they’re full of flavor!) Boil for 10 minutes.
- Using a very sharp knife, slice the beef thinly against the grain.
- Slice the baguette into 4 pieces horizontally and then slice each piece in half to create a bun.
- Layer the sliced beef onto the bottom half of each baguette bun. Top with the cooked onions (optional).
- Serve with the reduced cooking liquid (au jus) for dipping.
Nutrition
Calories: 428kcal | Carbohydrates: 29g | Protein: 36g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 1572mg | Potassium: 910mg | Fiber: 2g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 5mg
