French Dip Sandwich

Ingredients

• 1 chuck roast (2–3 lbs.)

• 3–4 beef bouillon cubes

• 1 yellow onion, quartered

• 3 garlic cloves

• Kosher salt

• Cracked black pepper

• Water

• Hoagie Buns (I prefer Rotelle's Brat Buns)

• Prepared horseradish

• Juice from cooked roast, strained

• 1 packet Au Jus Mix (I prefer McCormick's)

Instructions

1. Preheat oven to 350°F.

2. Place the chuck roast in a roasting pan or covered roaster.

3. Add bouillon cubes, garlic cloves, and quartered onion around the roast.

4. Generously season the top of the roast with kosher salt and cracked black pepper.

5. Add water to the pan until the water level reaches the top of the roast.

6. Cover and bake for 3½ hours, or until the roast is tender and easily shreds.

7. Remove the roast from the pan and place on a cutting board. Shred or chop the meat.

8. Strain the cooking liquid into a saucepan.

9. Add the McCormick Au Jus packet to the strained liquid. Bring to a gentle boil, whisking frequently until fully combined.

10. Assemble sandwiches on Rotella’s brat buns with prepared horseradish.

11. Serve warm with au jus for dipping.

Serving Size

Yields: 6–8 servings

Recipe Tip

For extra flavor, lightly toast the buns before assembling the sandwiches.