Name: French Dip Sandwich (cooked pot-roast)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 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; ½ beef bouillon cube; Homefries for serving

French Dip Sandwich (cooked pot-roast)

Print Recipe

Author: Roni Proter
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 4 1x

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
Homefries for serving

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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 sauce pan 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.

Find it online: https://dinnerreinvented.com/recipes/french-dip-sandwich/