Classic French Dip Sandwich with Rich Au Jus
fromtenminuteschef.comtenminuteschef.com/classic-french-dip-sandwich-with-rich-au-jus
A comforting and savory French Dip sandwich featuring tender, slow-roasted beef, thinly sliced and served on a crusty baguette with melted cheese, accompanied by a rich, deeply flavored au jus for dipping.
Ingredients
Instructions
Pat the beef roast dry; season with 2 teaspoons coarse sea salt and 1 teaspoon freshly ground black pepper. Sear in 1 tablespoon olive oil in a large Dutch oven over medium-high heat for 3-4 minutes per side until golden brown. Remove beef and set aside.
Reduce heat to medium. Sauté 1 large yellow onion for 5-7 minutes until soft. Add 4 cloves minced garlic and cook for 1 minute until fragrant.
Pour in 6 cups unsalted beef broth, 2 cups water, 1/4 cup soy sauce, 2 tablespoons apple cider vinegar, 1 tablespoon dried thyme, 2 bay leaves, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon sugar. Bring to a gentle simmer.
Return beef to the pot, cover tightly. Roast in a preheated oven at 300°F (150°C) for 3 to 3 and a half hours, until beef is fork-tender (internal temperature 200-205°F).
Remove beef to a cutting board, tent with foil, and rest for 15-20 minutes. Strain cooking liquid through a fine-mesh sieve into a saucepan. Discard solids. Taste and adjust seasoning. Optionally, whisk 1 tablespoon cornstarch with 2 tablespoons cold water, then whisk into simmering au jus and cook for 1-2 minutes until slightly thickened. Keep warm.
Thinly slice the rested beef against the grain. Halve baguettes or rolls, butter cut sides. Broil or toast until lightly golden. Layer beef onto bottom half of rolls, top with 2-3 slices provolone or Swiss cheese. Broil or cover until cheese is melted. Place top half of roll on sandwich. Serve immediately with warm au jus for dipping.