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Roast Beef French Dip Sandwiches
Andre Lewis

Roast Beef French Dip Sandwiches

Leftover roast and its defatted juices make a French dip that tastes more honest than deli meat warmed in bouillon. Onions simmer in the jus before the beef enters, and the rolls get toasted against sogginess. Provolone is optional; the real point is the concentrated cup of beefy liquid beside it.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tablespoon unsalted butter
  • 1 large yellow onion thinly sliced
  • 3 cups leftover pot roast cooking liquid fat removed
  • 1 cup low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 1/2 pounds cooked pot roast thinly sliced
  • 6 French rolls
  • 6 slices provolone cheese optional

Method
 

  1. Melt the butter in a skillet and cook the onion over medium heat for 10 to 12 minutes until soft and golden.
  2. Put the onion, cooking liquid, broth, Worcestershire, thyme and pepper in a slow cooker. Cover and cook on high for 30 minutes.
  3. Add the cooked roast slices, turn them gently in the jus, cover and cook on low for 20 to 25 minutes until the meat reaches 165°F.
  4. Split and toast the rolls. Add provolone, if using, and return them briefly to the broiler just until the cheese melts.
  5. Fill each roll with drained beef and onions. Strain or ladle the hot jus into six small bowls and serve one beside each sandwich.