Oven Braised French Dip Sandwiches
It's easy to turn an inexpensive cut of beef into tender, flavor packed, sandwiches with this easy oven braised cooking method.
Equipment
- oven safe dutch oven pot with a lid
Ingredients
- 10.5 oz can condensed French Onion soup
- 16 oz sliced Pepperoncini peppers
- 1 envelope au jus seasoning mix
- 1 tbsp Ranch seasoning
- 2-3 lb beef roast
- salt & pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 8 oz button mushrooms, sliced
- 6 hoagie rolls
- 12 slices Provolone cheese
Instructions
- Preheat oven to 275 ℉.
- Heat olive oil in a large Dutch oven pot over medium heat.
- Add beef roast and sear on all sides until golden brown, about 8-10 minutes.
- Remove browned roast from the pot and set aside.
- Add butter to the pot and cook mushrooms unit they releaser their liquid and they are golden brown, about 5-8 minutes.
- Return roast along with any juices on the plate back to the Dutch oven pot with the cooked mushrooms.
- In a mixing bowl combine; French onion soup, pepperoncini peppers and their juices, au jus seasoning mix and reach seasoning. Stir to combine.
- Add the sauce to the Dutch oven pot with the roast and the mushrooms.
- Cover pot with a tight fitting lid and place it in the oven.
- Cook for 3½ to 4 hours or until beef shreds easily with tongs.
- Cut hoagie rolls in half and place sliced cheese onto rolls.
- Place rolls in the oven and set oven temperature to "Broil". Toast until cheese is melted, bubbly and begins to brown slightly.
- Remove rolls from oven and top with a heaping mound of the shredded beef.
- Serve each sandwich with a side of the sauce for dipping.