French Dip

You know sometimes I made roast beef just so I can slice it up the next day and make French Dip sandwiches.  I just love them!  I make a super moist, perfectly seasoned, tender roast beef and then I save the drippings and make the perfect Au Jus for dipping.  So easy and so good! 

   

French Dip

2½ lbs. boneless sirloin tip roast

1-2 tbsp. olive oil

2-3 garlic cloves, sliced

½ cup water

½ cup beef stock

1 tsp. kosher salt

1 tsp. ground black pepper

1 tsp. dried thyme

1 tsp. dried basil

1 tsp. dried tarragon

1 tsp. dried rosemary

     Heat oven to 375 degrees. 

     Make several (8-10) small incisions (about ¼ to ½ inch deep) around the    

     meat and then insert a slice of garlic into each. Place the roast, fat side up, 

     on a rack over a roasting pan. Pour water and beef broth into the pan, 

     around roast to lightly cover the bottom of the roasting pan.

Rub the roast with olive oil until coated. Sprinkle salt, pepper and herbs all over the roast and spread to evenly coat with your hands.

Place in the oven and roast for 45 minutes (or until temperature in the deepest part of the roast registers 125 degrees). Do not open the oven during these 45 minutes to baste or check on the roast.  

After 45 minutes, reduce heat to 250 degrees and cook an additional 10-20 minutes, or until thermometer reads 135 degrees. Remove from oven and let rest 10 minutes.  Remove the slices of garlic, if desired. Slice across the grain in very thin slices.  Save juices for sandwich.

Au Jus

      6-8 sub or hoagie rolls 

      1-2 lbs. cooked roast beef and reserved pan drippings

      1½ cups beef stock, plus more as needed

      1 tsp. low sodium soy sauce, plus more as needed

      2-4 tbsp. unsalted butter

     6-8 thin slices provolone cheese

     Heat oven broiler to high.

Pour drippings from pan in saucepan making sure to get all the bits from the   bottom of the roasting pan. Heat on medium high heat and stir with wooden spoon as you add your beef stock and soy sauce.  Bring to simmer and cook until reduced by half, about 8-10 minutes. If Au Jus is too salty, add more beef broth. If not salty enough, add more soy sauce, as needed, until it reaches your desired flavor.

Slice hoagie rolls in half, lengthwise. Spread a thin layer of butter over each half (top and bottom) of roll. Place rolls, butter side up, on a lined baking sheet. Place bread under the broiler and broil until butter is melted and bread starts to turn golden brown.

Slice roast beef into very, very thin slices. Place slices in saucepan in juice and cook for about a minute.  Add slices to bottom half of rolls and top with provolone cheese. Place back under the broiler until cheese is melted, about 1-2 minutes.

Pour au Jus into serving dishes and use for dipping.

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