Saturday, October 6, 2012

French Dip Au Jus: Need I Say More?

You got it. It is the time of year we begin to dream of comfort food. Hot, savory, dripping, decadent comfort food. Dig in with this potentially messy, and oh so divine sandwich.
French Dip Au Jus
1 2 1/2-4 lb chuck roast
1/4 cup butter
1 large onion, sliced
3 cloves garlic, peeled and diced large (or mince)
1/2 cup soy sauce
1/2 teaspoon salt
1 Tablespoon italian seasoning
2 cups water
1 can beef broth
Optional: your choice of peppers if you like it spicy
Toasted, buttered deli rolls
Cheese of your choice
Heat butter in a pot over medium heat until melted. Saute the onions for a couple of minutes or until they begin to brown. Set roast on top of the onions. Add all of the remaining ingredients (not rolls or cheese!). Cover pot and simmer on very low heat on the stove for 6 hours or until beef is fork-tender and falling apart. Shred meat with two forks until all large chunks are gone.
Mixture can be refrigerated overnight and hardened fat may be removed before reheating if you wish.
Serve on toasted buttered rolls, top with cheese of your choice and place under broiler until it is melted.
Dip, slurp, masticate and sigh! Repeat!

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