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French Dip Sandwiches Version 2.0
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French Dip Sandwiches

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.
Course Main
Cuisine American
Keyword beef, sandwich
Prep Time 5 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 35 minutes
Servings 8
Calories 2885kcal
Author Mike

Ingredients

  • 1 tablespoon Vegetable oil
  • 4 pound rump roast
  • 14 ounce beef broth
  • 10 ½ ounce French onion soup
  • 12 ounce 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

Instructions

  • 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.

Nutrition

Calories: 2885kcal | Carbohydrates: 238g | Protein: 88g | Fat: 173g | Saturated Fat: 91g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 2005mg | Potassium: 1806mg | Fiber: 16g | Sugar: 140g | Vitamin A: 6IU | Calcium: 52mg | Iron: 14mg