French Dip Sandwich
French Dip Sandwiches have become a staple in our house. We have them at least once a month if not twice a month. The funny thing is that up until a couple years ago I had never had a french dip sandwich. My family never made them when I was growing up and I just never came across them. Then once I was diagnosed with celiac disease, I didn’t eat very many sandwiches. Matt however, if the Sandwich King. He has always been very into them and the french dip is one of his favourite. So we created this french dip sandwich recipe which is so amazing and delicious.. It is full of flavour and it is oh so satisfying.
Changing the Sandwich Game
One of the reasons I wasn’t really into sandwiches when I went gluten free is because of how bad gluten free bread is. If you’re gluten free than you know what I’m talking about. I can’t be the only one that has bought loaf after loaf of gluten free bread, just for it to always be stale or crumbly. I have spent good money on dense, rock hard bread over the years. But alas after years of suffering over crappy bread, Schar gluten free products have entered my life.
My absolute favourite bread, especially for this french dip sandwich is the Schar Ciabatta Buns. These buns are so good, you will think you’re eating regular gluten containing bread. They are soft and fluffy, not dense at all and the best part; they don’t need to be toasted! You can toast them if you like but they don’t need to be toasted like regular gluten free bread.
They also don’t fall apart when you’re eating them and they are far from dry. They make the perfect base for this french dip sandwich. When you dip the bread in the beef broth the sandwich doesn’t fall apart. Which is why we use them as our go to bread option for sandwiches and bread products.
Low and Slow
I am sure in the past you have heard about cooking certain foods low and slow. That is the case from the pot roast in this french dip sandwich. In order to get a nice tender piece of meat you will want to cook the pot roast on a low temperature for a few hours. This will ensure that the meat will cook slowly and not lose all of it’s juices. I also like to check on the pot roast every 30-60 minutes while it is cooking and spoon the beef broth overtop of the meat to help ensure that it stays juicy.
This recipe is so beyond easy. You essentially take all of your ingredients and throw them in a pot and pop it in the oven. But the secret is to be patient while it is cooking. This will produce the best results. You then can make your sandwich based on your preferences. I love having mayo and mustard on mine, as well as a slice of Swiss cheese. But you can change these condiments based on what you like. If you’re looking for more meat based dishes then be sure to check out our Herb Crusted Steak and Butterfly Chicken. Happy eating foodies!
| Prep Time | 15 minutes |
| Cook Time | 3 hours |
| Servings |
servings
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- 3 lbs Pot Roast
- 2 onions sliced
- 2 cups Beef Broth
- 1/4 cup soy sauce
- 2 tsps apple cider vinegar
- 1 tsp dried thyme
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp allspice
- 2 bay leaves
- Salt to taste
- Pepper to taste
- 6 Gluten Free Buns
- 6 slices Swiss Cheese
- mayonnaise to taste
- Mustard to taste
Ingredients
Pot Roast
Sandwich
|
|
- Preheat oven to 325°F. Slice onions. In a medium to large dutch oven or oven safe baking dish with a lid, place pot roast. Put sliced onions in the baking dish around the pot roast.
- Add in remaining ingredients to the baking dish, beef broth, soy sauce, apple cider vinegar, dried thyme, onion powder, garlic powder, all spice and bay leaves. Sprinkle some salt and pepper over top. Place baking dish in oven for 3 hours. Checking every hour and basting the broth overtop of the pot roast.
- Once finished cooking remove from oven and let take out pot roast, place on a cutting board. Pick out the bay leaves. Strain out the onions from the broth, reserving both. Divide the broth between 4 small serving dishes for dipping.
- Cut the pot roast into slices or tear into large chunks. Start to assemble the sandwich. Cut the buns in half. Spread a layer of mayo (if desired) and a layer of mustard (if desired). Place slices of pot roast and top with the cooked sliced onions that you strained out. Place a slice of swiss cheese on top of the onions. Lastly, top with the second half of the bun.
- If you want to cheese melted pop in the oven on a baking sheet for a couple minutes. Or eat as is. Serve immediately with beef broth in small serving dish for dipping. ENJOY!