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French Dips

Course Sandwich
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings 4 sandwiches
Author Sizzling Mess

Ingredients

Roast Beef and Au Jus

  • 3 lb beef roast chuck or bottom round
  • 2 cups beef broth
  • 1/3 cup soy sauce or GF Tamari**
  • 1 cup Coca Cola
  • 1 tablespoon chicken broth base See notes.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon ground oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper

Caramelized Onions (optional)

  • 1 large yellow onion julienned
  • 1 teaspoon kosher salt
  • 3 tablespoons unsalted butter
  • 1.5 tablespoons canola oil
  • 1 teaspoon salt
  • 1 tablespoon water

To Assemble

  • 2 crusty baguettes or 4 hoagie sandwich rolls See notes for gluten free recommendation*
  • 8 slices swiss cheese
  • 2 tablespoons unsalted butter

Instructions

  1. Preheat oven to 325F.
  2. Add beef roast, broth, soy sauce, Coca Cola, chicken base, garlic powder, onion powder, oregano, thyme, and pepper to a dutch oven or heavy-bottomed oven safe pot.
  3. Stir juices to combine, cover, and put in oven. If you want shredded beef, cook for 3 hours, or until tender, shred meat, then add it back to juices and put in oven for an additional 30 minutes. For sliced beef, cook for 2.5 hours, then (carefully!) remove beef to a cutting board and thinly slice against the grain, then put the slices back into the juices and cook for 1 hour.
  4. During the last 30 minutes, make your caramelized onions, if using.
  5. Melt butter with canola oil (the added oil helps keep the butter from burning) in a pan over medium heat.
  6. Once melted, add your onions and salt. Cook onions until they start to brown, stirring occasionally.
  7. Continue to cook onions until they are soft and deep brown in color, stirring regularly, about 30 minutes. Be careful not to let them burn. You may need to adjust the temperature if they are scorching or not browning.
  8. Once brown, add your sugar and stir. Remove from heat and add the water.
  9. To serve, split and butter your bread, then layer on cheese, onions, and meat. Place on baking sheet under broiler for 3-5 minutes to melt cheese. Serve with cooking juices for dipping.

Recipe Notes

*I used Against The Grain gluten-free baguettes. They come in a package of 2, and each baguette makes 2 sandwiches. I found them in the frozen bread section of Whole Foods.

**Not all Tamari is gluten free, and not all gluten free soy sauce is created equal. Check your labels and stay away from things with added sugar.

Chicken broth base is either powdered or a paste, similar to bouillon cubes, but with a more concentrated flavor. Orrington Farms and Better Than Bouillon make good gluten free versions. You can also use beef base, but personally, I've never met a beef base I liked as much as chicken base, even in beefy recipes.

I did not add any additional salt to this recipe because the beef broth, chicken base, and soy sauce add enough salt, but if you use low/no sodium versions of these, you may need to salt to taste.