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    Pot Roast and Leftover French Dip Sandwiches

    Source of Recipe

    From "Southern Grit" by Kelsey Barnard Clark

    Recipe Introduction

    "My brother was—and still is—a notorious anti-dessert person. He most frequently and comically would opt for an additional portion of protein in lieu of the traditional last course of dessert. This pot roast has always been his very favorite meal, and every time I make it I think of his extra 'dessert bowl' of pot roast. We now have this on our menu at KBC, and, in case you're wondering, it's my brother's order every single time."

    List of Ingredients

    Pot Roast:
    ◦ 2 tablespoons garlic powder
    ◦ 2 tablespoons onion powder
    ◦ 2 tablespoons salt
    ◦ 4 pounds beef chuck, patted completely dry
    ◦ 3 tablespoons olive oil
    ◦ 4 cups beef broth
    ◦ 1 cup Worcestershire sauce
    ◦ 1 cup soy sauce
    ◦ 1 medium onion, chopped
    ◦ 6 cloves garlic, chopped
    ◦ 2 bay leaves

    Recipe

    Preheat the oven to 325° F. In a small bowl, mix together the garlic powder, onion powder, and salt. Stir the mixture with a fork until all the ingredients are well combined. Sprinkle the seasoning over the chuck with a dry hand, then rub the chuck with the seasoning over both sides, pressing gently so the seasoning adheres well.

    In a large Dutch oven over high heat, heat the olive oil. Add the chuck to the pan and sear for about 3 minutes on each side until brown, using tongs to turn the meat. Once seared, add the broth, Worcestershire, soy sauce, onion, garlic, and bay leaves and bring to a simmer. Cover with a lid and braise in the oven, basting with liquid every hour, until the chuck is very tender and falling apart, 3 to 4 hours.

    Once cooked, remove the chuck from the braising liquid and let rest for 20 minutes. Cut the meat into bite-size pieces, then set aside. Skim the fat from the braising liquid in the Dutch oven, then simmer over medium-high heat until it reduces to about 2 cups. Set aside this jus for dipping the sandwiches. Serve immediately or portion with the jus in airtight containers and refrigerate for up to three days or freeze for up to 6 months.

    Makes 8 to 12 servings



    ❧ Leftover French Dip Sandwiches:

    ◦ 4 tablespoons unsalted butter
    ◦ 2 small onions, sliced
    ◦ 4 hoagie rolls
    ◦ 2 cups Pot Roast
    ◦ 8 slices Swiss cheese

    Preheat the oven to 350° F. In a medium skillet over medium heat, melt 2 tablespoons of the butter, then add the onions and cook until caramelized, 5 to 8 minutes. Remove from the heat and set aside.

    Brush the remaining butter over the tops of the hoagie rolls and toast in the oven, whole, for 3 to 6 minutes, or until golden brown. Remove from the oven, then split the hoagies in half lengthwise so they are open-faced. Place roughly ˝ cup of the meat in each hoagie, top with two slices of cheese, then evenly divide the caramelized onions to top each sandwich. Return to the oven, open-faced, and bake for 5 to 8 minutes, or until the cheese is melted and golden. Fold over the top half of each hoagie and cut the sandwiches diagonally in half.

    Serve with the reserved pot roast jus in ramekins or small bowls for dipping. Enjoy immediately.

    Makes 4 sandwiches

 

 

 


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