The French Dip is a classic sandwich, and for good reason. Tender, juicy beef with onions and cheese on a toasted roll makes for a meal that is easy to make, and hard to stop eating . I like to use a roast for this meal, because the leftovers may be even better than initial meal. You can get creative with the sides, but I prefer some fresh cut fries and a pickle.
Preparing The Meal
Heat a large Dutch Oven over medium-high heat. Season the roast with salt and pepper. Add 2 Tablespoons of oil to the Dutch Oven and heat until shimmering. Add the roast to the pot, and brown on all sides (3 to 5 minutes per side). Remove and set aside on a plate.
Add the onions to the pot and cook for about 8 minutes, or until the onions are browned. Add the garlic and cook for about 30 seconds. Add the rosemary and thyme and cook until fragrant, about 1 minute. Add the stock, bay leaf, and miso (if using) and stir to combine everything.
Add the roast back to the pot and enough water to almost cover the meat. Cover the pot and simmer until the meat is tender, about 4 hours. Check throughout the cooking process to make sure there is still liquid covering the meat, and add more if needed. When the meat is tender remove it from the dutch oven, and use a fork the shred it. Make sure to keep the cooked onions and liquid in the dutch oven, and set aside for later.
Heat a cast iron pan or skillet over medium-high heat. Generously spread butter on the inside of each sandwich roll, and place face down on the hot pan. The time will vary, but you want a lightly golden brown crist to develop on the inside of the roll. Be careful to not let the bread burn. Fill each roll with meat, and onions from the dutch oven. Cover the meat and onions with two slices of cheese. Place under the broiler in the oven to allow the cheese to melt. Strain the remaining liquid from the dutch oven. This will be the flavorful au jus you dip your sandwich in.
To serve, plate each sandwich with a pile of fresh cut fries, a pickle, and a cup of the au jus you reserved from the dutch oven. Serve immediately.
2 Tablespoons Olive Oil
2 Pounds Beef Roast (Rump or Chuck)
1 Large Onion, Sliced
3 Cloves Garlic, Thinly Sliced
1 Teaspoon Chopped Fresh Rosemary
2 Teaspoons Chopped Fresh Thyme
1 Bay Leaf
3 Cups Beef Stock
1 Tablespoon Red Miso (Optional)
Kosher Salt and Fresh Ground Black Pepper
Provolone Cheese, Sliced
2 Tablespoons Unsalted Butter, Softened
Fresh Cut Fries