The French Dip

Total Time: 2 hrs 5 mins Preparation Time: 30 mins Cook Time: 1 hr 35 mins

Ingredients

• Servings: 5
• 1 (4 lb) sirloin tip roast, trimmed of excess fat
• ground black pepper
• 1 cup beef stock
• 1 1/2 cups cold beef stock
• 1 teaspoon garlic juice
• 5 -6 french rolls (or 6-inch lengths of french bread)

Recipe

• 1 preheat the oven to 475°.
• 2 sprinkle ground black pepper all over the roast, pressing it into the meat as much as possible.
• 3 place roast in a small roasting pan, and add 1 cup of beef stock.
• 4 cook for 35 minutes, then lower temperature to 400° and cook 40 minutes.
• 5 take roast out of the oven (do not turn off the oven) and pour the 1 1/2 cups cold beef stock into the bottom of the pan.
• 6 let stand 15-20 minutes.
• 7 add garlic juice to the broth in the bottom of the pan, and return roast to oven.
• 8 roast until meat reaches the desired degree of doneness for rare or medium (use a meat thermometer to test).
• 9 some like their beef well done while other prefer medium-rare to medium.
• 10 remove pan from oven and transfer roast to a platter or carving board; let cool slightly before carving.
• 11 transfer the pan drippings to a small, wide pan and keep it warm over low heat.
• 12 cut the rolls open horizontally; if desired, remove some of the bread from the inside, creating a pocket to hold the beef.
• 13 slice the beef as thinly as possible.
• 14 dip rolls quickly into the au jus (drippings), fill generously with sliced beef, and serve right away.