French Dip Sandwiches
Pat the meat dry with a paper towel.
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Rub with olive oil.
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Season with kosher salt, garlic salt, and pepper on all sides.
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Season with kosher salt, garlic salt, and pepper on all sides.
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Place the meat on a rack in a baking dish.
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Cook at 325 for about 1-1.5 hours.
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Add beef broth after 15 minutes of cooking.
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Check the internal temperature about 1 hour in. When it’s 135 pull the meat out and let rest.
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You can also tell doneness by the color of the juices.
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Tent with foil and let rest for at least 10 minutes.
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Slice rolls in half.
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Spread the rolls with softened butter.
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Toast on a griddle.
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Make the Au jus by cooking the drippings with beef stock and scraping up all the fond.
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Whisk to pull the fond from the pan.
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Sharpen your knife before carving the meat.
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Slice the rested meat into paper thin slices.
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To assemble dip the meat into the Au jus and place on rolls. You can also dip the roll. Add pickles.
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Serve with Au jus and horseradish if desired.
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