Classic French Dip Sandwiches

Well the Christmas break is over and the kids are back to school. (Thank goodness! Don't tell them I said that though!) Don't get me wrong, I love the break. Having the kids at home, sleeping in, staying up late and lots of family time are some of my favorite things. Here comes the but...we needed to get back on a routine. The kids were beginning to get a little too comfortable lounging around! Well now that we are back in the routine of things, as I'm sure you are, I wanted to share one of our favorite busy night meals. 

I love the way my house smells when this is in the oven. It smells fantastic! We make these a lot because it doesn't get much easier than this. You just throw it all in a big pot, put it in the oven and practically forget about it. The flavor is even better if you make it the day ahead, which makes leftovers not so bad. 

Classic French Dip Sandwiches

1  4-5 pound beef chuck roast
1  large onion, diced
4  cloves garlic, minced (2 teaspoons)
2  cans beef consomme 
3  cups water
1/2  cup red wine
2  tablespoons Worcestershire sauce
1  teaspoon dried oregano
1  teaspoon dried basil 
1  teaspoon dried marjoram
1/2  teaspoon dried thyme
1/2  teaspoon black pepper

For serving:
Hoagie Buns
butter 
Provolone Cheese slices

Cut the roast into 4 or 5 pieces and place in a large heavy pot or Dutch Oven. Top with onion and minced garlic. In a large measuring cup, whisk together the beef consomme, water, red wine, Worcestershire sauce, and the spices. Pour over  the beef in the Dutch Oven. The beef should be almost completely covered with liquid. Cover and bake in a 275  degree oven for 5-6 hours or until tender. The beef should fall apart when you shred it with 2 forks. I usually check every 1/2 hour after 5 hours. When tender, remove the beef from the liquid and shred with 2 forks. 

Butter the hoagie buns and place under the broiler in the oven and toast until lightly browned. Top the bottom 1/2 of the bun with some shredded beef and place cheese on top. Return to the oven and continue broiling until cheese is melted and lightly browned. Top with the other 1/2 of the bun and serve with the beef juices from the pot. 

Cooks Notes: I prefer to run the au jus through a fine mesh strainer so the sauce is smooth. To degrease the au jus, you can make the day before and refrigerate. The fat will harden on the top and then you can remove it before rewarming the beef. It is actually better if it is made the day before which makes this a great recipe for entertaining. 

Enjoy!

Kim

Linked to these great parties:
Play Party Pin ~ Weekend re-Treat Link Party
Sis Sisters' Stuff Strut Your Stuff
Feeding Big In and Out of the Kitchen Link Party