My girl cherub loves French Dip Sandwiches.
It's kinda weird, because I really don't know what she loves about them!
Because truly, a French Dip sandwich is really basic.
Yet, if done right, the flavors are simply . . .yummy!
I know it's customary to put cheese on the sandwich.
But honestly, I'm not certain that it really enhances the sandwich.
I guess, ultimately, it is a matter of preference.
But the Au Jus?
That is NOT a matter of preference!
That little component is the essence, in my opinion, of the sandwich!
That's one reason why you need crusty bread.
To dip the sandwich.
The dip of the crusty bread that will adequately absorb the Au Jus and not get soggy to the point of falling apart . . .that is the art of the French Dip Sandwich!
Beef Dip Sandwich
3 pound roast of choice
3-5 cloves garlic, whole
1 can beef broth
3 TBSP soy sauce, gluten free
2 tsp. browning sauce (I like Gravy Master brand; it's gluten free)
1 TBSP worcestershire sauce, gluten free
1 TBSP olive oil
1 tsp. garlic powder
1/2 tsp. salt
1 tsp. pepper
1/2 tsp. onion powder
1/2 tsp. oregano
crust rolls (I used Schar ciabatta rolls)
Place the beef in a crock pot. add the garlic and next 10 ingredients. Place the crock pot on high and cook 4-6 hours, or until the beef is done and tender.
Using 2 forks, shred the beef, removing any fat from the roast.
Keep the shredded beef in the liquid as you assemble the bread.
Split the rolls and first lightly toast the bread.
Once the bread is perfectly toasted, remove from the oven and place the desired amount of provolone cheese on each roll and broil just until the cheese begins to melt.
While the cheese is melting, dip Au Jus in individual ramekins for each person who will enjoy a sandwich.
Assemble each sandwich by placing a roll on a plate and, with tongs, briefly allow the shredded beef to "drip" some of the juice into the crock pot before placing on the roll. You don't want the beef excessively moist when assembling the sandwich . . .that's what the Au Jus is for!
Enjoy with a side of fresh fruit.