French Dip Sandwiches

The recipe French Dip Sandwiches could satisfy your Mediterranean craving in about 2 hours and 45 minutes. For $6.18 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 979 calories, 137g of protein, and 31g of fat each. It works well as a condiment. The Super Bowl will be even more special with this recipe. This recipe is liked by 199 foodies and cooks. This recipe from Foodnetwork requires beef bouillon, scallions, carrots, and celery seeds. It is a good option if you're following a dairy free diet. With a spoonacular score of 98%, this dish is outstanding. If you like this recipe, you might also like recipes such as French Dip Sandwiches, French Dip Sandwiches, and French Dip for Sandwiches.

Servings: 8

Preparation duration: 25 minutes

Cooking duration: 140 minutes

 

Ingredients:

1 cube beef bouillon

1 21/2-pound beef eye round roast, excess fat trimmed

2 carrots, sliced 1 inch thick

1/4 teaspoon celery seeds

2 teaspoons fresh thyme

1 clove garlic, crushed

1/4 teaspoon ground allspice

Kosher salt and freshly ground pepper

3 scallions (white and light green parts only), roughly chopped

Creamy horseradish and/or spicy mustard, for serving

6 to 8 kaiser rolls, split and warmed

2 tablespoons Worcestershire sauce

Equipment:

food processor

kitchen twine

knife

slow cooker

kitchen thermometer

microwave

bowl

cutting board

aluminum foil

Cooking instruction summary:

Pulse the scallions, thyme, garlic, 1 teaspoon each salt and pepper, the celery seeds and allspice in a food processor to make a paste. Pierce the roast all over with a paring knife; rub the spice paste into the meat. Tie the roast with kitchen twine so it keeps its shape. Spread the carrots in a 6-quart slow cooker and set the roast on top. Insert an instant-read thermometer at an angle into the center of the roast; position the thermometer so it can be easily read through the lid of the slow cooker. Combine 1 1/2 cups water, the Worcestershire sauce and bouillon cube in a microwave-safe bowl; microwave until hot, 2 to 4 minutes. Add to the slow cooker. Cover and cook on low until the meat registers 120 to 130 degrees F for medium rare, about 2 hours. Transfer the meat to a cutting board and cover with foil; let rest 15 minutes. Skim off the excess fat from the cooking liquid. Remove the twine and slice the meat very thinly. Spoon some cooking liquid onto the cut sides of each roll; sandwich with the meat, horseradish and/or mustard. Serve with more cooking liquid for dipping. Photograph by Christopher Testani

 

Step by step:


1. Pulse the scallions, thyme, garlic, 1 teaspoon each salt and pepper, the celery seeds and allspice in a food processor to make a paste. Pierce the roast all over with a paring knife; rub the spice paste into the meat. Tie the roast with kitchen twine so it keeps its shape.

2. Spread the carrots in a 6-quart slow cooker and set the roast on top. Insert an instant-read thermometer at an angle into the center of the roast; position the thermometer so it can be easily read through the lid of the slow cooker.

3. Combine 1 1/2 cups water, the Worcestershire sauce and bouillon cube in a microwave-safe bowl; microwave until hot, 2 to 4 minutes.

4. Add to the slow cooker. Cover and cook on low until the meat registers 120 to 130 degrees F for medium rare, about 2 hours.

5. Transfer the meat to a cutting board and cover with foil; let rest 15 minutes. Skim off the excess fat from the cooking liquid.

6. Remove the twine and slice the meat very thinly. Spoon some cooking liquid onto the cut sides of each roll; sandwich with the meat, horseradish and/or mustard.

7. Serve with more cooking liquid for dipping.

8. Photograph by Christopher Testani


Nutrition Information:

Quickview
979k Calories
136g Protein
31g Total Fat
27g Carbs
82% Health Score
Limit These
Calories
979k
49%

Fat
31g
48%

  Saturated Fat
10g
63%

Carbohydrates
27g
9%

  Sugar
4g
5%

Cholesterol
369mg
123%

Sodium
858mg
37%

Get Enough Of These
Protein
136g
274%

Selenium
166µg
238%

Vitamin B3
40mg
202%

Vitamin B6
3mg
196%

Vitamin B12
11µg
184%

Zinc
24mg
166%

Phosphorus
1296mg
130%

Iron
20mg
116%

Potassium
2138mg
61%

Vitamin B2
0.98mg
57%

Vitamin A
2623IU
52%

Vitamin B1
0.59mg
39%

Magnesium
149mg
37%

Copper
0.61mg
31%

Vitamin B5
2mg
27%

Folate
84µg
21%

Vitamin K
18µg
18%

Calcium
138mg
14%

Vitamin E
1mg
13%

Manganese
0.16mg
8%

Fiber
1g
6%

Vitamin C
3mg
4%

covered percent of daily need
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Related Videos:

10 Minute French Dip Sandwiches – Lynn’s Recipes

 

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Food Trivia

The fear of cooking is known as Mageirocophobia and is a recognised phobia.

Food Joke

Little Johnny came home from school and heard the word "b*tch." He asks his mom what the word meant and she responds, "It means priest." The next day little Johnny comes home and hears the word "sh*t" and asks his dad what it means. His dad answers, "It means food on the table." At school, he hears the word "f*cking" and asks his mom what it means. She responds, "It means getting ready." The next day a priest came over for dinner and little Johnny opened the door and says, "Hey son of a b*tch. There's sh*t on the table and my parents are upstairs f*cking!"

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