Garlic French Dip

We served a ton of these every week. Slice thin, serve on crusty French rolls with home made or canned beef stock for dipping

• Ready In: 3 hrs 20 mins
• Yields: 12 sandwiches

Ingredients

• 4 -5  lbs  chuck roast or 4 -5  lbs top round beef
• 1⁄3 cup  chopped garlic
• 1  bunch fresh parsley
• 1  tablespoon salt
• 1  tablespoon black pepper

Directions

1. Preheat oven to 450.
2. Make 8 slits in top of meat, 2" deep, stuff holes with the garlic and parsley Season top of beef with s&p.
3. Roast, uncovered for 30 minutes.
4. Lower temp to 250.
5. Cook for approx 2 more hours, or until internal temp reaches 150.
6. Remove from oven and let rest for 20 minutes.
7. Thinly slice against the grain.