I love a good French dip sandwich on a cold day. Besides the tender meat, the key is a great au jus for dipping. And oooey, gooey melted cheese. Yum. I like to get my bread good and soggy. Yes, I over-dunk. Leave it in there for a while to soak up all that beefy flavor. Then let it drip all over the place. Remember my motto: the messier it is, the better it tastes. That applies to French dip sandwiches, burgers, hot dogs. Anything and everything.I prefer pepperjack cheese on my French dips only because I like a little extra kick. I think provolone is a more traditional cheese. The meat is also great on French dip crescents, an excellent party treat.
French Dip Sandwiches
- 1 tablespoon oil
- 4 pound rump roast
- 1 14 ounce can beef broth
- 1 10 1/2 ounce can condensed French Onion soup
- 1 12 ounce bottle of beer (use a full-flavored beer)
- 8 French rolls or a large Italian bread loaf
- 2 tablespoons butter
- Sliced cheese provolone, pepperjack... mozzarella, whichever you prefer
- Trim excess fat from the roast.
- Heat oil in a large Dutch oven or pot. Add the meat. Brown on all sides.
- Add broth, soup, and beer. Cook on low for 7 hours.
- Toast buns. Thin slice the beef against the grain (or shred with a fork) and stack on bread. Cover with cheese and melt under broiler.
- Strain sauce and serve with sandwiches for dipping.