Spicy French Dips W Homemade Roast Beef Recipes
SPICY FRENCH DIP
If I'm cooking for a party or family get-together, I can put this beef in the slow cooker in the morning and then concentrate on other preparations. It's a timesaver that never fails to get rave reviews. -Ginny Koeppen, Winnfield, Louisiana
Provided by Taste of Home
Categories Lunch
Time 8h10m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Place beef in a 5-qt. slow cooker. In a small bowl, combine the water, jalapenos and dressing mix; pour over beef. Cover and cook on low 8-10 hours or until meat is tender. , Remove beef and shred with 2 forks. Skim fat from cooking juices. Serve beef on rolls with juice.
Nutrition Facts : Calories 315 calories, Fat 8g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 582mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
FRENCH DIP
For a sandwich with more pizzazz than the traditional French dip, give this recipe a try. The seasonings give the broth a wonderful flavor, and the meat cooks up tender and juicy. This slow-cooked version will soon be a favorite at your house, too. -Margaret McNeil, Germantown, Tennessee
Provided by Taste of Home
Time 5h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place roast in a 5-qt. slow cooker. Add the water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until beef is tender. , Remove meat from broth; shred with two forks and keep warm. Strain broth; skim fat. Pour broth into small cups for dipping. Serve beef on rolls.
Nutrition Facts : Calories 467 calories, Fat 19g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 1300mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 41g protein.
AMY'S ROAST BEEF FOR FRENCH DIPS
Super easy delicious Roast Beef. We use this as sandwich meat for French dips. I cook it early in the day and put it in the fridge. I pull it out and slice for dinner. You could also use it for a traditional roast beef dinner. The use of eye of round is a must for consistency through the roast.
Provided by Amyk4
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Place roast on a cutting board.
- Rub Worcestershire sauce, garlic, brown sugar, salt and pepper on the entire roast.
- Cover bottom of pan with 1/8 inch of water.
- Place roast on a rack in a roasting pan.
- Bake 15 minutes per pound.
Nutrition Facts : Calories 607.7, Fat 28, SaturatedFat 11, Cholesterol 231.3, Sodium 368.1, Carbohydrate 10.9, Fiber 0.1, Sugar 8.4, Protein 73.3
EASY FRENCH DIP SANDWICHES
These sandwiches are crazy simple, yet feel special and are packed with flavor. Serve it with the au jus juice and a delicious side dish.
Provided by Liz Quick
Categories Main Course
Time 8h10m
Number Of Ingredients 7
Steps:
- Put a Beef roast in a large stock pot or crock pot.
- Dump in the beef broth, french onion soup, rosemary, and garlic.
- Cook on low for 6-8 hours.
- Remove beef roast from pot and let it sit for 10 minutes.
- Slice or shred the beef
- Split the french rolls and butter the inside of the rolls. Place rolls on a baking sheet.
- Layer a generous amount of beef on each roll.
- Put a slice of cheese on each sandwich.
- Broil the sandwiches until bubbly. Be sure to watch them so they don't burn.
- Serve with the leftover juice from the pot, also known as au jus.
Nutrition Facts : Calories 100 kcal, ServingSize 1 serving
SPICY FRENCH DIPS W HOMEMADE ROAST BEEF
Description Who doesn't love french dips?! Delicious roast beef dipped in a warm, rich au jus. They're incredible when homemade, and surprisingly, not too difficult to make! You can make these with some roast beef from a local deli, but I recommend going all the way and making a spicy Dan-O's roast beef yourself ;) For the beef, I used an eye of round roast. You can use a sirloin roast if you'd like to take it a step further, or even a rib roast if you want to go all out. The eye of round is a rather tough cut of meat, so you have to take care when making it so it's not super tough. And you need to slice it as thin as you can so you don't get as much of that toughness! So get a good carving knife and watch some videos if you're not good at cutting thin (I'm not). The roast uses a few cooking techniques, with a little searing, basting, and roasting. The au jus is made with the pan drippings left after roasting and a few other ingredients. The beef slices go back into the warm (but not hot) au jus just before going on the sandwich, then you serve a side of the au jus to dip your sammy in. Tons of flavor! For the sandwiches, I try to get some nice mini french loaves from the bakery. Cut them in half, throw them in the broiler for a few minutes, and then add your cheese on top to melt. From there, add on your roast beef, and pour your side of au jus, and you're ready to go! Serve Spicy Dan-O's French Dips W Homemade Roast Beef with fries. Enjoy! Ingredients (1) 3-4 lb top round beef roast (1) 32 oz beef broth Fresh thyme Fresh rosemary 1 tbsp Worcestershire sauce 1 tbsp liquid aminos Butter 1 yellow onion 1 bulb garlic Mini french bread Provolone cheese Prep Time 15 Mins Cook Time 1 Hr 30 Mins Serving Size 6-8 Instructions Trim excess fat off of your roast and allow to sit at room temperature for roughly 1 hour before cooking. Once to temp, preheat oven to 325 degrees. Season your roast beef with salt, pepper, and plenty of spicy Dan-O's. From there, chop a bulb of garlic in half and cut off a few sprigs of thyme and rosemary. In a large cast-iron pan, add in a few tbsp of butter and turn heat up to medium. Melt the butter, and add in your rosemary, thyme, and halves of garlic (cut side down). Allow to cook until fragrant. Add your whole beef to the pan, searing for roughly 1 minute on each side. While it sears, baste with the butter in the bottom of the pan. Once all sides are seared, lift the roast onto your roasted garlic halves, elevating it from the bottom of the pan. Baste a few more times, and place in the oven. Allow your roast to cook at 325 degrees for about 20 minutes per pound. Periodically baste with butter and pan drippings while it cooks. Cook your roast to an internal temperature of 140 degrees then remove it from the oven. Allow to rest for 30 minutes. While roast rests, slice your onions and make your au jus. Start by removing any burnt bits from the cast iron pan you cooked your roast in, but MAKE SURE TO SAVE THE DRIPPINGS. Cook your sliced onion (on medium) in the pan juices for 4 or 5 minutes until it cooks down. Add in some more thyme and rosemary, and some minced garlic during the last minute of sauteing. Once your veggies are cooked, add in 3 cups of beef broth, your Worcestershire, and your liquid aminos. Add in roughly 1 tbsp of Dan-O's Seasoning too! Turn to low and allow to cook until your roast is done resting. After 30 minutes, very carefully slice your roast as thin as you can. Add beef slices to the warm au (about 115 degrees) jus for about 20-30 minutes, until tender. Cut your french loaves in half and pop them in the oven with the broiler on. Melt your cheese on the inside of the bun. Remove from the oven and add your roast beef slices. Serve sandwiches with a side of au jus. Enjoy! Best Dan Seasoning Shop All Products
Provided by Crosby Team
Categories Sandwich
Yield 6
Number Of Ingredients 11
Steps:
- Trim excess fat off of your roast and allow to sit at room temperature for roughly 1 hour before cooking. Once to temp, preheat oven to 325 degrees. Season your roast beef with salt, pepper, and plenty of spicy Dan-O's.
- From there, chop a bulb of garlic in half and cut off a few sprigs of thyme and rosemary. In a large cast-iron pan, add in a few tbsp of butter and turn heat up to medium. Melt the butter, and add in your rosemary, thyme, and halves of garlic (cut side down). Allow to cook until fragrant.
- Add your whole beef to the pan, searing for roughly 1 minute on each side. While it sears, baste with the butter in the bottom of the pan. Once all sides are seared, lift the roast onto your roasted garlic halves, elevating it from the bottom of the pan. Baste a few more times, and place in the oven.
- Allow your roast to cook at 325 degrees for about 20 minutes per pound. Periodically baste with butter and pan drippings while it cooks. Cook your roast to an internal temperature of 140 degrees then remove it from the oven. Allow to rest for 30 minutes.
- While roast rests, slice your onions and make your au jus. Start by removing any burnt bits from the cast iron pan you cooked your roast in, but MAKE SURE TO SAVE THE DRIPPINGS. Cook your sliced onion (on medium) in the pan juices for 4 or 5 minutes until it cooks down. Add in some more thyme and rosemary, and some minced garlic during the last minute of sauteing.
- Once your veggies are cooked, add in 3 cups of beef broth, your Worcestershire, and your liquid aminos. Add in roughly 1 tbsp of Dan-O's Seasoning too! Turn to low and allow to cook until your roast is done resting.
- After 30 minutes, very carefully slice your roast as thin as you can. Add slices to the au jus while you toast your bread.
- Cut your french loaves in half and pop them in the oven with the broiler on. Melt your cheese on the inside of the bun. Remove from the oven and add your roast beef slices.
- Serve sandwiches with a side of au jus. Enjoy!
Nutrition Facts : Calories 550
EASY FRENCH DIP SANDWICHES
A quick and easy sandwich that the whole family will love.
Provided by writergirl
Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
- Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
- Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.
Nutrition Facts : Calories 547.5 calories, Carbohydrate 40.5 g, Cholesterol 93.7 mg, Fat 22.6 g, Fiber 2 g, Protein 44.6 g, SaturatedFat 12.1 g, Sodium 2309.6 mg, Sugar 3.5 g
FRENCH DIP CLASSIC
Despite its Francophile trappings, this sandwich of shredded roast chuck and melted Swiss on a toasty baguette is an American invention.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees with rack in lower-third position.
- Heat oil in a Dutch oven over medium-high heat. Season meat with salt and pepper and brown on both sides, 8 minutes total. Remove meat to a plate.
- Saute onions, carrots, celery, and garlic in Dutch oven until soft and golden, about 10 minutes. Stir in tomato paste and continue to cook, 1 minute more. Add wine and bring to a boil, scraping up brown bits from bottom of pan. Reduce liquid by half.
- Return chuck roast to Dutch oven along with 2 cups chicken stock and bay leaves. Bring to a boil, cover, and transfer to oven. Roast, basting a few times, until meat is fork-tender, about 3 hours.
- Transfer meat to a baking dish and shred using two forks. Strain liquid through a fine mesh sieve into a small saucepan, pressing on solids to extract as much liquid as possible. Add remaining 1 cup chicken stock to saucepan and keep warm on stovetop until ready to serve.
- Preheat broiler. Slice baguette lengthwise, drizzle with oil, and place on a baking sheet. Top with shredded meat and Swiss cheese and broil until cheese is bubbly, about 2 minutes.
- Cut sandwich into six portions and serve immediately with a bowl of dipping sauce on the side.
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