French Dip au Jus and Rainy Days

I hate to be a Debby Downer but honestly, I LOVE rainy days. It’s otherworldly outside when the drizzle is nice and the wind is light. As I’ve been told I go through life a little too fast for a person’s own good, rain is always a pleasant reminder to slow down, take a break, and read a good book. For companionship on days like these, I always entertain the desire for my mother’s delicious French Dip Sandwiches- the combination of tender roast, provolone cheese, toasted whole wheat baguettes and jus on the side is about as good as life gets.

Packed with protein, fiber, and whole grains, these sandwiches are incredibly easy (and healthy) from start to finish. To begin, cover a fairly large, 3 pound rump roast with generous amounts of garlic salt and pepper. Brown roast in a skillet over medium-high heat using olive oil.

Next, place the roast in a dutch oven alongside Kitchen Bouquet browning & seasoning sauce and beef broth. This will make jus dipping component for the sandwiches, which is really just the cat’s pajamas. Cook at 375°F for for about 1 hour and then turn the heat down to 275°F for 3 more hours or until tender. (This can also be done in a crock pot for 7 hours on low heat.)

When done, remove the meat and shred for sandwiches. Slice sandwich baguettes and broil in the oven for one minute to lightly toast. Place about 3-4 tablespoons of meat on one slice of toasted baguette and top with half a slice of provolone cheese. Broil for one minute to melt cheese, remove, and top with remaining baguette slice.

Serve sandwiches with 1/4 cup of leftover jus for dipping, a side salad, and sweet potato fries!

French Dip Sandwiches au Jus
Yield: 8 servings          Prep Time: 15 minutes         Cook Time:

Ingredients
3 pound rump roast
generous amounts of garlic salt and pepper, to season
3 tablespoons olive oil
32 oz container of beef broth
4 oz container of Kitchen Bouquet browning & seasoning sauce
8 slices provolone cheese
8 whole wheat baguettes, sandwich size

Directions
1. To begin, cover a fairly large, 3 pound rump roast with generous amounts of garlic salt and pepper. Brown roast in a skillet over medium-high heat using olive oil.
2. Next, place the roast in a dutch oven. Add Kitchen Bouquet browning & seasoning sauce and beef broth. Cook at 375°F for for about 1 hour and then turn the heat down to 275°F for 3 more hours or until tender. (This can also be done in a crock pot for 7 hours on low heat. )
3. When done, remove the meat and shred for sandwiches.
4. Slice sandwich baguettes and broil in the oven for one minute to lightly toast.
5. Place about 3-4 tablespoons of meat on one slice of baguette and top with a slice of provolone cheese.
6. Broil for one minute to melt cheese, remove, and top with remaining baguette slice.
7. Serve sandwiches with 1/4 cup of leftover jus for dipping, a side salad, and sweet potato fries!

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