French Dip Sandwiches

73
French Dip Sandwiches

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3.5

    lbs top round roast

  • 6

    cloves garlic, cut into slivers

  • Grillmaster steak seasoning

  • 1

    large non-stick pot to sear meat

  • 3

    tablespoons cooking oil or olive oil

  • 1

    pkg onion soup mix

  • 2-3

    cup baby carrots

  • roasting pan (just big enough to fit around roast and carrots

  • tinfoil (to wrap up roast and carrots and place in fridge to make french dips the next day)

  • for the next day:

  • 3

    pkgs Au-Jus mix

  • soft hoagie rolls - 1 pkg (depends on how many people)

  • Parmesan cheese

  • butter

Directions

Preheat Oven to 500°F. Rinse off roast with water and pat dry with paper towels. Make a deep cut in the roast and insert a sliver of garlic into the slit. Make these cuts all over the roast, inserting a garlic sliver in to each slit. Rub the roast all over with the steak seasoning. Add oil to the non-stick pot and place roast in pot. Sear the roast on medium-high heat on all sides and ends until golden brown. This should only take about 3-4 minutes at the most. Turn off burner. Place contents of the onion soup mix in the roasting pan with 3 cups of water. If possible, place the roast fat side up and turn over in the soup mix a few times to get pieces of the onion to stick on to the roast. Add the carrots around the roast and cover with roasting pan lid. Place in the oven and set the timer for 7 minutes per pound. In this case, a 3.5 lb roast will take 24.5 minutes to make it medium rare - crisp on the outside and pink in the middle. After the timer goes off, turn off the oven and don't open the oven door. Let the roast sit in there for another 2 hours, then remove the roast from the oven and let the meat cool. Remove carrots and roast and place in foil in your fridge. Pour the pan drippings into a bowl and cover, put in refrigerator. The Following Day: Turn the oven to Broil. Cut roast into very thin slices. Remove roast beef drippings from refrigerator and skim off fat. Use the remaining liquid as part of the liquid used when preparing the Au-Jus packages according to package directions (or make your own beef gravy). Use a good sized pot for Au-Jus and to hold all the beef slices. Add sliced roast beef to Au-Jus and let simmer for about 1/2 hour. During this time, slice open hoagie rolls, spread butter on rolls and sprinkle Parmesan cheese on rolls. Place rolls on cookie sheet on broil in hot oven and watch carefully as the butter starts to bubble and the cheese just starts to turn golden brown. Pull them out of the oven immediately when this starts to happen. Turn off oven. Turn off stove. Add as much roast beef as desired to the hoagie rolls, slicing them at a diagonal. Warm up carrots in the microwave. Pour some of the Au-Jus into a mug or cup and dip your sandwich in the Au-Jus and Enjoy!


Nutrition

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