Skinny French Dip Sandwiches
This sandwich was created in the early 20th century by a French deli owner in Los Angeles. Cooking the beef low and slow makes the meat fork tender, perfect for stuffing into crusty bread for sandwiches.
Serves: 8Hands-on: 10 minutesTotal: 10 hours 10 minutesDifficulty: Easy
- 2 lbs. lean bottom round roast
- 1 large Vidalia or Walla Walla onion, peeled and sliced
- 2 cloves garlic, sliced
- 3 Tbsp. soy sauce
- 1 Tbsp. minced fresh thyme
- 1 tsp. minced fresh rosemary
- 2 tsp. salt
- 1 tsp. freshly ground black pepper
- 8 slices provolone cheese
- 8 crusty rolls
- Preheat oven to 275°F. Trim meat of all visible fat and place in a roasting pan. Arrange onion and garlic around roast. Sprinkle soy sauce, thyme, rosemary, salt, and pepper on top of the roast. Cover the pan with foil and roast for 2 hours, or until the internal temperature reaches 135°F. Remove from the oven and allow to rest for 15 minutes.
- Slice the meat thin and pile it on one side of the rolls. Top with the onions and cheese. Serve with the drippings from the roast.