Reinvented from last night’s simple and delicious pot roast, this sandwich is one of my son’s favorites (watch the video for his reaction when I originally filmed it). With melted cheese and tender pot roast, it’s the perfect meal on a chilly night. I love to serve it with waffle fries or roasted potatoes for a hearty dinner that’s a crowd-pleaser.
PrintFrench Dip Sandwich with Au Jus Dipping Sauce
Ingredients
Units
Scale
- 2 lbs cooked pot roast, sliced thin across the grain
- 1 cup caramelized onions
- 8 slices sourdough bread
- 16 slices provolone cheese
- 2 cups beef broth (use liquid from cooking the pot roast)
- 1 packet onion soup mix
- 1/2 beef bouillon cube
- Home fries for serving
Instructions
- Turn on the broiler to low setting. Place the slices of bread on a parchment-lined baking sheet, pile with thinly sliced pot roast and top with two slices of provolone each.
- Place under the broiler for a couple of minutes. Keep the light in the oven on to check and ensure the bread doesn’t burn.
- Meanwhile, make the ‘au jus’ by adding the broth to a saucepan and turn on high heat. Whisk in the onion soup mix and crumble in the bouillon and stir until melted and combined.
- Bring to a rolling boil and continue to cook until the liquid is halved.
- Close the sandwiches, cut in half and serve with the au jus and home fries.
If making pot roast from scratch:
Ingredients:
- 3-5 pound beef chuck roast
- 2 yellow onions, peeled and quartered
- 4 carrots, peeled and sliced into inch-thick circles
- 2 tbsp light olive oil
- Generous salt and pepper
- 2 cups beef broth (I use this organic, low sodium)
- 1/2cup red wine, like Cabernet Sauvignon
- 1 whole sprig fresh rosemary
- 3 sprigs fresh thyme
- 24 oz bag petite or ‘Baby Dutch’ yellow potatoes
- Chopped fresh parsley (optional)
Turn your InstantPot or any electric pressure cooker to the ‘saute’ setting. Add the olive oil, half of the carrots and onions and stir until browned. Cook the vegetables in batches, then add
