French Dip Sammies

This recipe for my favorite sandwich, French Dip, is the product of years of passionate experimentation. The meat becomes very tender over the cooking process and fills the house with an incredible aroma. It’s a good year-round meal for a hearty weekend lunch or weeknight supper. It’s also perfect to have around for all the teenagers that descend on my house on any given night.

1 large onion (cut into large chunks)

3-4 lbs. beef top roast

1 teaspoon Worcestershire

1⁄2 cup dry white wine

1 package au jus (I use McCormick)

2 cups beef broth

*French rolls

Step 1: Throw all the ingredients into a Dutch oven (or a crock-pot) and cook on low for 9-10 hours, until the meat falls apart.

Step 2: Right before serving, slice some good white French rolls. Butter them and toast under the broiler (make sure not to burn).

Step 3: Remove meat and slice thinly. (The idea is for your meat to look shaved.)

Step 4: Layer meat onto your toasted rolls. Serve hot!

RUTH PRO-TIP

I like to place provolone or American cheese on top. It’s your choice. Save some of the beef broth for dipping!