Saturday, November 20, 2010

Dutch Oven - French Dip Sandwiches

Today we wanted an easy dinner. I've been working hard lately, with our new book and trying to get ready for the holidays, so an easy meal was welcome. These French Dip sandwiches are about as easy as it gets. I've been researching cooking techniques lately and I wanted to try "deglazing". Deglazing is where you add a liquid to a pot that has had a meat in it to remove the bits that stuck to the bottom, in order to make a stock. Cook the roast in a little liquid; just enough to tease out the juices, and then deglaze the pot to get a good stock.


12" Dutch oven
350 Degrees
90 minutes

6 Servings

Roast, lean
Meat tenderizer

Au Jus seasoning

Rub roast in meat tenderizer and salt & pepper. Place in oiled dutch oven. Do not sear. Broast at 350 degrees for 90 minutes. You will need to replenish the coals as soon as they are half size. Keep a side fire going. When the roast is cooked, remove it and carve. Add water and Au Jus seasoning to pan, along with more heat. Deglaze the pan, stirring often. Strain the liquid and serve with baguettes. You may want horseradish or mayonnaise.

5 Stars

Bon Appetit! The Outdoors Start at Your Back Porch!


  1. I'll have to keep this one in mind for my DO.

    When you strain, what are you straining out? I like the New Orleans style of au jus called "debris", it's just a different texture. Either way, french dips rock!

  2. There was a bit of fat or some other coagulated fluid. I figured the wife and kids wouldn't want it muddying their dip. So, out it came.