French Dip Sandwiches
Pat the meat dry with a paper towel.
1
Rub with olive oil.
2
Season with kosher salt, garlic salt, and pepper on all sides.
3
Season with kosher salt, garlic salt, and pepper on all sides.
4
Place the meat on a rack in a baking dish.
5
Cook at 325 for about 1-1.5 hours.
6
Add beef broth after 15 minutes of cooking.
7
Check the internal temperature about 1 hour in. When it’s 135 pull the meat out and let rest.
8
You can also tell doneness by the color of the juices.
9
Tent with foil and let rest for at least 10 minutes.
10
Slice rolls in half.
11
Spread the rolls with softened butter.
12
Toast on a griddle.
13
Make the Au jus by cooking the drippings with beef stock and scraping up all the fond.
14
Whisk to pull the fond from the pan.
15
Sharpen your knife before carving the meat.
16
Slice the rested meat into paper thin slices.
17
To assemble dip the meat into the Au jus and place on rolls. You can also dip the roll. Add pickles.
18
Serve with Au jus and horseradish if desired.
19
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