Not Your Ordinary French Dip Sandwich
My husband still prefers the slow cooker recipe but he agreed with me that this was pretty darned tasty.
Author: Оoandsue.blogspot/Photo credit to joandsue.blogspot.com
Ingredients
- Onion Spread
- 2 Tbsp oil
- 1 large onion, sliced
- sea salt
- 6 medium shallots, sliced thinly
- 2 bunches green onion, chopped
- 1½ cups sour cream
- 1 cup mayo
- 2 tsp vinegar
- 2 tsp Worcestershire sauce
- Beef
- 7 cloves garlic, minced
- salt & pepper
- 1 tsp olive oil
- ½ tsp celery salt
- sprinkle cayenne pepper
- 1 3 - 4 lb beef eye round roast
- 1 cup beef broth
- ¾ cup water
- 2 stalks celery, chopped
- 1 small onion, diced
- Au Jus
- 2 Tbsp butter
- 2 Tbsp flour
- 3 cups beef broth
- 2 Tsp sherry
- 6 (6 inch) bread rolls, halved
Instructions
- Make the onion spread: Heat oil in a large skillet over medium heat. Add onion and a pinch of salt. Cover and cook, stirring, until golden brown - about 35 minutes. Add the shallots and green onion. Cover and cook, stirring, for another 25 minutes.
- Remove from the heat and let cool.
- Chop the onion mixture and transfer to a bowl. Add the sour cream, mayo, vinegar, and Worcestershire sauce.
- Cover and refrigerate at least 2 hours, up to 1 day.
- Make the beef: Take minced garlic and sprinkle with sale and pepper. Mash into a paste with the flat side of a large knife. Transfer to a bowl, add the olive oil, celery salt, and cayenne.
- Cut small slits all over the beef with a knife. Use your fingers to push the garlic paste into the slits. Cover and refrigerate for at least an hour, up to overnight.
- When ready to cook: Preheat oven to 425. Bring the beef to room temp. Sprinkle with salt and pepper. Place on a rack in a roasting pan. Add 1 cup broth, ¾ cup water, celery, and onion to the pan.
- Roast 15 minutes then reduce the oven temperature to 350. Roast until a thermometer inserted in the roast reaches 150 to 160 degrees (medium), about an hour or so (will depend on size of roast and oven temp)
- Remove from heat and let rest for 20 minutes.
- Strain the pan juices and reserve.
- To Make the Au Jus: Melt the butter in a saucepan. Add the flour and cook and stir for about 1 minute. Whisk in the reserved pan juices and 3 cups of beef broth. Bring to a boil, whisking continuously. Remove from the pan and whisk in the sherry.
- Assemble sandwiches: Generously spread one side of a roll with onion spread. Thinly slice the beef against the grain, dunk in the au jus, and layer on other side of roll.
