Description
A delectable French dip beef sandwich with a dark ale jus for dipping.
Ingredients
- 1 whole (4 Lb. Size) Sirloin Tip Roast (or Rump Roast)
- 10-½ ounces, fluid Beef Broth
- 10-½ ounces, fluid Onion Soup
- 1 clove Garlic, Minced
- 1 Tablespoon Montreal Steak Spice
- 12 ounces, fluid Dark Ale
- 6 Fresh French Rolls
- 2 Tablespoons Butter
- Sea Salt And Ground Black Pepper To Taste
- 8 ounces, weight Thinly Sliced Brie Or Provolone Cheese
Preparation
For the beef:
Place the beef in a slow cooker on low. Add beef broth, onion soup, garlic, steak spice and ale. Put the lid on and allow it to cook for approximately 5 1/2 hours flipping it and basting it periodically. After 5 1/2 hours, remove the beef and cut it into very thin slices. Put the slices of beef back into the broth. Taste the broth and add sea salt and pepper until you have a well-balanced flavour. Allow to cook for another hour.
For the rolls:
Preheat oven to 350 F. Slice open and butter the French rolls. Put them on a baking sheet. Put cheese on the inside of each of the buns. Bake in the oven for approximately 3 minutes. You just want a light toast, not a crumbling mess. Remove from oven when done.
Assembly:
Place slices of beef on a sandwich, close, and serve with a small bowl of the juice or “jus”, from the slow cooker. Dip your sandwich and enjoy!
