French Dip

Seriously? Had I really forgotten all about French Dip Sandwiches? I'm not even exaggerating. French Dip sandwiches are something that I haven't had a lot of, but the few I've had were always made with sliced roast beef or deli slices. I think that's probably why I never thought they were worth remembering.
A while back I said I needed to use some beef broth and posted about what to make on facebook. Lisa, from Gourmified suggested french dips! Aha! Genius. I was hooked on the idea, but I knew I wanted to make fresh bread and I wanted it to be good, tender, moist roast beef and nothing from the deli. I set out to make it and let me tell you, DELICIOUS!!!!!(Said in a kind of sing songy voice)
Friends, I'm serious, it was so flavorful and delicious. Oh, I can smell and taste it as we speak! In the picture I had forgotten to toast mine since, as always, I had to forgo the cheese, but everyone else broiled theirs with slices of swiss so the sandwiches were a little crispy, flavorful, cheesy, melty, moist piece of deliciousness!
Try it. Tomorrow would be good. ;)


(I'll post the bread recipe soon)
French Dips
printable recipe
1 3 lb Tri Tip
1/2 cup soy sauce
1 can Beef Broth
1 Bay leaf
1/2 Ts Fresh Black Pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
  ** I made the marinade a day ahead except the bay leaf and let the flavors all sit in the fridge**

Remove and discard the fat from the roast.. Place the trimmed roast in a crockpot on low. 

In a medium bowl, combine soy sauce, beef broth, bay leaf, pepper, rosemary, thyme, and garlic powder. Pour mixture over the roast. Cover, and cook on Low heat for 8 hours. Pull the meat out and shred it and then let it cook 1-2 hours more, or until meat is very tender. 

Remove meat from broth, reserving the broth. Distribute the meat on hoagies and top with swiss cheese. Place under a broiler until the cheese is melted and the bread is toasted. Use reserved broth for dipping!