French Dip Sandwiches

French Dip Sandwiches

I’m not really a sandwich-person, but I am a sucker for a good French dip! I’ve been making these and can’t seem to get enough. I always make enough to do for several ‘leftover lunches’. This is a very adaptable recipe, works great for a crowd and even freezes very well.

*Roast (I use the sirloin round tip, but you’ll get pretty much the same results with any beef roast) - ¼ lb. per person (even though we’re only 3 eaters, I usually cook about 6 lb. because it stores so well).
*Onion soup mix packet
*Water
*Au Jus packet
*Rolls (I use Bolillo, you can get them at Walmart and they seem to be a better size than hoagies, but just the right texture).
*Provolone cheese

Ok, this could not get more simple. Put the roast in a roaster or crockpot. Sprinkle with onion soup and cover about ¼-1/2 way up with water. Put the lid on and cook on low or about 250 for 8-10 hours (I have cooked it overnight to have for lunch, so as long as there is water in there it will still work great). About an hour before serving, remove from pot and shred with forks and remove any fat that may be hiding in the meat. Remove ‘juice’ from pot and set aside. Put the shredded meat back in to cook on low until ready to serve. Strain the juice and use it to make the Au Jus dipping gravy (or freeze the beef broth), and to baste the meat if you are going to keep it warming for more than about 30 minutes (just drizzle some of the juice over it about every 30-45 min.). I often keep the Au Jus warm in a crockpot. When ready to serve, slice the rolls, butter and broil for a few minutes to toast. Each roll gets a slice or two of Provolone cheese (Swiss also works well) and a generous helping of meat. Serve with a cup of AuJus on the side.

Helpful hint: I have used this several times for large groups. When planning for such gatherings a good rule of thumb for meats is about ¼ lb./person attending. I count everyone, including kids, and round up just a tad. To plan for salads and side dishes use about 4-5 oz. per person depending on the type of event and what the main course is.

To freeze: Store the meat in airtight container and store up to 3 months. The rolls can also be stored. Just heat the meat in pot on stove when ready to serve.