Cookbook

French Dip Sandwich :rectnt

French Dip Sandwich

An easy recipe you can make in the oven or the slow cooker. For slow cooker, cook 8 to 9 hours on low.
Ingredients:

3 to 4 pounds sirloin tip or boneless beef rump roast
1/4 cup Worcestershire sauce
8 sandwich rolls
1 packet French's or Good Seasons French dip or brown gravy mix
8 ounces sliced cheddar cheese (optional)

Instructions:

Place roast in roasting pan on a piece of heavy aluminum foil large enough to wrap meat in.
Douse roast with Worcestershire sauce; seal meat in foil.
Bake in preheated oven at 350 for 4 to 5 hours on middle rack.

Remove roast from oven; allow it to sit twenty minutes before slicing.

Pour juices into a saucepan; add gravy mix [and as much water as it calls for. Do not count the juices as part of it.]
Bring to a boil, reduce heat, and simmer according to package directions.
Slice roast against the grain into thin slices.
Warm sandwich rolls.
Place beef on rolls and add a cheese slice if desired.
Bake open faced in 400 degree oven for 5 to 6 minutes until cheese is melted.
Close and cut in half crosswise.
Serve with bowls of juice for dipping.

Makes 6 to 8 servings.


Posted by PatM (formerly ILpat) March 2015.
Adapted from a recipe in "Once a Month Cooking" by Mimi Wilson and Mary Beth Lagerborg. Colorado Springs, CO: Focus on the Family, 1992. P. 86.

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