Emulsifier Free French Dip Sandwich
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Learn more →Ingredients
4 servings
For the roast
- 2 lb beef top round or eye of round roast
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
For the au jus
- 2 cups low-sodium beef broth
- 1 cup low-sodium chicken broth
- 1 tbsp worcestershire sauce
- 1 tsp soy sauce
- 1 sprig fresh thyme
- 1 bay leaf
- salt and pepper, to taste
For the sandwiches
- 4 hoagie rolls or french rolls, split
- 1 tbsp unsalted butter, softened
- 4 slices provolone cheese
Instructions
- 1
Heat the oven to 450°F (230°C). Pat the roast dry with paper towels and rub it all over with the olive oil. In a small bowl, stir together the kosher salt, black pepper, garlic powder, onion powder, and dried thyme, then press the mixture evenly over all sides of the roast.
- 2
Set a wire rack inside a roasting pan and place the roast on the rack. Roast at 450°F (230°C) for 15 minutes to develop a crust, then reduce the oven temperature to 325°F (165°C) and continue roasting until an instant-read thermometer inserted into the thickest part reads 130–135°F (54–57°C) for medium-rare, about 50–60 minutes more.
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