It’s comfort food at it’s best!
Becky Low shares here recipe for delicious roast beef sandwiches.
4 pound rump roast (4-oz per person)
1 can (15-oz) low sodium beef broth
1 envelop dry beefy onion soup mix
8 sandwich rolls
Steak seasoning of choice (ie Montreal Steak Season), optional
4-6 ounces cheese, Swiss, Gorgonzola, Provolone
Sun dried tomatoes, optional
Beef broth, consomme, or au jus as needed*
Trim excess fat from roast and cook either in crockpot or oven.
Crockpot – place roast in crock, add broth, sprinkle with dry soup. Cook on low 7-8 hours. Oven – place roast in metal roast, bake 30 minutes at 450 degrees; sprinkle with dry soup, add ½-cup beef broth; cover, reduce heat to 250 and roast 5 hours.
Cool roast in juices for at least 10 minutes; remove from juice and shred with a fork. If slices are preferred, quick chill by first placing pan with meat and broth in an ice bath (larger pan filled with ice and cold water); place meat and broth in gallon freezer bag or covered bowl and refrigerate overnight. Remove cold meat from broth and thinly slice across the grain of the meat. Reheat meat in the simmering broth.
Split rolls lengthwise, butter lightly, place butter side down on hot grill to toast (optional step). Use tongs to remove beef slices or shreds from hot broth and place on rolls, season to taste with optional steak seasoning, add cheese slices or crumbles and optional sun dried tomatoes. Serve with cup of hot au jus* for dipping.
Classic hot sandwich. Leftover roast is delicious on top Asian Salad. It is easier to cook a larger roast and use leftovers in other dishes (or freeze) than cooking just enough for 4-6 people. A four to five pound roast will make 6-8 French Dip sandwiches and top enough salad for 6-8
*Au jus is French cooking term for in the juices. The best flavored au jus is the juice or broth from the meat. If additional au jus is needed for dipping use canned beef broth or consomme, or use prepared au jus products of your choice.
Asian Beef Salad
8 ounces thin spaghetti
1 cup seeded and thinly sliced red peppers
1 ½ cups julienne cut carrots
1 bunch sliced green onions
3-4 cups shredded red cabbage
1 cup bean sprouts
½ bunch fresh cilantro, more or less to taste
2 cucumbers, peeled, seeded, sliced
1 can mandarin orange slices, drained
1 head napa cabbage, shredded
1 cup slivered almonds or chopped peanuts
1 ½ pounds cooked roast beef, sliced or shredded
Chow mein noodles, optional garnish
Dressing (see recipe below)
Cook spaghetti according to package directions; drain, rinse in cold water to chill. Prepare ingredients as listed. Toss together noodles, peppers, carrots, onions, red cabbage, sprouts, cilantro, cucumbers, mandarin oranges and napa cabbage. Place in serving bowl, sprinkle with nuts, arrange beef on top. Garnish with optional chow mein noodles. Drizzle with dressing.
Great salad, easy to fix and delicious to eat. Adjust proportions and ingredients to suit your taste preferences and the number you wish to serve. Proportions as listed will serve between 8-10
Dressing – whisk together following:
½ cup light olive oil
¼ cup soy sauce
¼ cup fish sauce
¼ cup rice vinegar
¼ cup brown sugar
2 tablespoons fresh ginger, minced
2 cloves garlic, minced
2 tablespoons fresh ginger, minced
2 tablespoons sesame oil
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV . For nutrition research go to www.nationaldairycouncil.org