French Dip Sandwiches
When the weather gets colder, I cover our grill and break out my dutch oven. This recipe only requires a few minutes of hands-on cooking. The oven does the rest. With only a few simple ingredients, these sandwiches are so easy and super satisfying. A French Dip Sandwich is simply a roast beef sandwich with the juices from the roast served on the side for dipping. You want to use a hearty bread that will not turn to mush when dipped in the liquid. I like a crusty baguette or ciabatta rolls.
Use whatever kind of roast you have or what you can find on sale. My favorites are chuck roast, sirloin tip, or arm roast, but I have done it with round roasts as well. Use caution as you sear the meat and add the water. The pan will be very hot and the water will bubble up and create lots of steam. If your family loves the onions, add more and if your family is not a fan of the onions, you can reduce the amount to 1 onion and discard them before serving.
French Dip Sandwiches
2- 5 lb Beef Roast (Chuck, Sirloin, and Arm Roasts all work well.)
Coarse Sea Salt (Use 1 teaspoon salt per pound of beef. For a 3 pound roast, use 3 teaspoons coarse salt. If you are using table salt, use 1/2 teaspoon per pound.)
Black Pepper (Use 1/4 teaspoon pepper per pound of beef. For a 3 pound roast, use 3/4 teaspoon pepper.)
2 Onions sliced in 1/4 inch slices
3 Cups Water
Directions
Preheat oven to 350 degrees Fahrenheit.
Heat a large dutch oven over medium-high heat. Cover the roast on all sides with salt and pepper. Place the roast in the hot dutch oven and brown on all sides. Gently turn the roast with tongs after each side has browned. Add the sliced onions. Gently pour the water into the hot dutch oven. Be careful as it will bubble up and produce steam. Cover the dutch oven and place it in the heated oven. Bake at 350 for 3-3 1/2 hours.
Remove from the oven and let the roast rest for 15 minutes. Take the roast from the dutch oven and place on cutting board. Slice the meat against the grain in thin slices. Place the meat on hearty bread and top with onions if desired. Ladle some of the au jus (juices from the cooked roast) to a small bowl and serve alongside the sandwich for dipping.
