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    French Dip Sandwich

    -

    servings

    9 hours 12 minutes

    total time
    Start Cooking

    Ingredients

    ROAST:

    1 medium onion (roughly chopped)

    11 cloves of garlic

    4 sprigs of rosemary

    1 cup of red wine

    2 cups of beef stock

    2 tablespoons of Worcestershire sauce

    2 tablespoons of soy sauce

    3-4 lb chuck roast

    beef bouillon powder

    salt and pepper

    garlic powder

    CARAMELIZED ONIONS:

    5 tablespoons butter

    5 medium onions, thinly sliced into half moons

    SANDWICH SPREAD:

    ½ cup of mayo

    3 tablespoons of cream style horseradish

    salt and pepper to taste

    BREAD:

    1 large french baguette, sliced lengthwise

    Swiss cheese

    Directions

    In a slow cooker add onion, garlic, rosemary, red wine, beef stock, worcestershire sauce and soy sauce.

    Pat the roast dry with a paper towel and season it with salt and pepper. In a pan, over medium heat, brown on all sides, just until seared

    Add it into your slow cooker and season generously on both sides with:

    Cook on low 8 hours.

    CARAMELIZED ONIONS:

    Add the butter and onions to a pan over medium-low heat. Cook onions for about 1 hour stirring frequently. Season with salt and pepper.

    Once the beef is done, separate it from the liquid and shred it in a bowl. Stir in the caramelized onions to the meat

    Strain the remaining juice from the slow cooker and set it aside (this is the Au Jus for dipping the sandwich)

    SPREAD:

    Combine all spread ingredients and mix well

    BUILD:

    Liberally apply the spread to the baguette. Add the beef onion mix, top it with Swiss cheese then close and cover it tightly with foil.

    Bake in the oven at 325 degrees for 10 to 15 minutes or until the cheese melts.

    Cut it into small sandwiches and serve them straight out of the oven with the Au Jus on the side.

    -

    servings

    9 hours 12 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    Ingredients

    ROAST:

    1 medium onion (roughly chopped)

    11 cloves of garlic

    4 sprigs of rosemary

    1 cup of red wine

    2 cups of beef stock

    2 tablespoons of Worcestershire sauce

    2 tablespoons of soy sauce

    3-4 lb chuck roast

    beef bouillon powder

    salt and pepper

    garlic powder

    CARAMELIZED ONIONS:

    5 tablespoons butter

    5 medium onions, thinly sliced into half moons

    SANDWICH SPREAD:

    ½ cup of mayo

    3 tablespoons of cream style horseradish

    salt and pepper to taste

    BREAD:

    1 large french baguette, sliced lengthwise

    Swiss cheese

    Directions

    1

    In a slow cooker add onion, garlic, rosemary, red wine, beef stock, worcestershire sauce and soy sauce.

    2

    Pat the roast dry with a paper towel and season it with salt and pepper. In a pan, over medium heat, brown on all sides, just until seared

    3

    Add it into your slow cooker and season generously on both sides with:

    4

    Cook on low 8 hours.

    5

    CARAMELIZED ONIONS:

    6

    Add the butter and onions to a pan over medium-low heat. Cook onions for about 1 hour stirring frequently. Season with salt and pepper.

    7

    Once the beef is done, separate it from the liquid and shred it in a bowl. Stir in the caramelized onions to the meat

    8

    Strain the remaining juice from the slow cooker and set it aside (this is the Au Jus for dipping the sandwich)

    9

    SPREAD:

    10

    Combine all spread ingredients and mix well

    11

    BUILD:

    12

    Liberally apply the spread to the baguette. Add the beef onion mix, top it with Swiss cheese then close and cover it tightly with foil.

    13

    Bake in the oven at 325 degrees for 10 to 15 minutes or until the cheese melts.

    14

    Cut it into small sandwiches and serve them straight out of the oven with the Au Jus on the side.