The French Dip

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READY IN: 2hrs 5mins
SERVES: 5-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 475°.
  • Sprinkle ground black pepper all over the roast, pressing it into the meat as much as possible.
  • Place roast in a small roasting pan, and add 1 cup of beef stock.
  • Cook for 35 minutes, then lower temperature to 400° and cook 40 minutes.
  • Take roast out of the oven (do not turn off the oven) and pour the 1 1/2 cups cold beef stock into the bottom of the pan.
  • Let stand 15-20 minutes.
  • Add garlic juice to the broth in the bottom of the pan, and return roast to oven.
  • Roast until meat reaches the desired degree of doneness for rare or medium (use a meat thermometer to test).
  • Some like their beef well done while other prefer medium-rare to medium.
  • Remove pan from oven and transfer roast to a platter or carving board; let cool slightly before carving.
  • Transfer the pan drippings to a small, wide pan and keep it warm over low heat.
  • Cut the rolls open horizontally; if desired, remove some of the bread from the inside, creating a pocket to hold the beef.
  • Slice the beef as thinly as possible.
  • Dip rolls quickly into the au jus (drippings), fill generously with sliced beef, and serve right away.
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