Articles & Recipes

French Dip Sandwiches

September 7, 2018

"After years of trying to figure out the perfect blend of seasonings and flavors for homemade French dip sandwiches, I finally got it right. Dipping the tender beef sandwich into this delightfully flavorful jus is out of this world. Even though I say all my recipes are good, this one is really amazing — seriously, try it." - Karrie Truman, author of Seriously Good Freezer Meals

Ingredients Makes 8 servings

1 tsp salt 5 mL
1 tsp freshly ground black pepper 5 mL
3 lbs boneless beef shoulder roast, trimmed 1.5 kg
4 cups beef broth 1 L
1 1/2 onions, puréed or minced 1 1/2
1/2 cup tamari sauce 125 mL
1/3 cup Worcestershire sauce 75 mL
2 tbsp yellow mustard 30 mL
11/2 tsp minced garlic 7 mL
4 bay leaves
8 buns or rolls 8
Cooking spray or olive oil
8 slices provolone cheese 8

Instructions

  1. Using your hands, rub salt and pepper generously all over the roast.
  2. In a labeled gallon-size (4 L) freezer bag, combine broth, onions, tamari sauce, Worcestershire sauce, mustard, garlic and bay leaves. Add roast and seal, removing as much air as possible.
  3. Marinate beef in refrigerator for a minimum of 1 hour or up to 12 hours. Pour contents of bag into a large (approx. 5 quart) slow cooker. Cook on Low for 7 hours, until beef is tender. Remove roast, reserving jus left in slow cooker. Discard bay leaves. Transfer roast to a cutting board and, using two forks, shred. Preheat broiler. Slice buns in half, spray with a little cooking spray or brush with olive oil, and place on a baking sheet lined with aluminum foil. Broil for 1 minute or until golden and toasted. Remove from oven, place shredded meat on bottom half of bun and add a slice of provolone cheese. Broil for 30 seconds to 1 minute, until cheese is melted. Remove from oven and cover with top half of bun. Skim any fat off top of jus in slow cooker and ladle liquid into small bowls. Serve sandwiches with jus on the side for dipping.

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