Oven Roasted French Dip

By Bridger Valley Buffalo @7:44 pm

Bridger Valley French Dip

Complete with our garlic lemon marinade and slow roasting method with beer and beef broth this twist on the classic french dip will be dripping off your elbows an into your permanent recipe rotation.

4 lbs. chuck roast
4 cups canned beef broth
2 packages french onion soup mix
2 12 oz. bottle beer
1 tsp. onion powder
2 cloves garlic
8 french rolls
8 slices swiss cheese
2 tbs. butter

1/2 cup worcestershire sauce
1/2 cup lemon juice
1/2 cup soy sauce
5 cloves crushed garlic
1 tsp. black pepper

Pierce roast with fork. Combine marinade ingredients. Place marinade and roast in large ziploc freezer bag and marinade overnight in fridge. Remove from marinade and pat dry. Place roast in shallow roasting pan. Add the beef broth, onion soup mix, beer, onion powder and garlic.

Cover roasting pan with lid. Cook at 250ยบ for 8 hours. When roast is finished cooking shred with a fork to desired thickness and place back in oven for 30 min. Remove roast from oven and let rest in juices with lid on while preparing rolls. Preheat oven 350 degrees.

Split french rolls and spread with butter. Bake 5 minutes, split cheese diagonally and place on top roll. Bake 5 minutes or until cheese is soft. Remove from oven. Fill each roll with roast slices and top with cheese spread bun. Fill dipping cups with juices from roasting pan and serve for dipping.

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