FRENCH DIP BEEF SANDWICHES

French Dip Beef Sandwiches image

Provided by Claire Thomas : Food Network

Time 3h45m

Yield 12 to 16 sandwiches

Number Of Ingredients 19

One 8-pound beef chuck roast
Compound Butter, recipe follows
2 medium onions, peeled and quartered
2 large carrots, peeled and quartered
5 cloves garlic, peeled
4 sprigs fresh thyme
2 sprigs fresh rosemary
12 to 16 French sandwich rolls, warmed and split
Unsalted butter, for serving
Horseradish sauce, for serving
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh sage leaves
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 teaspoon garlic powder
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Steps:

Let the chuck roast sit out at room temperature for at least 1 and up to 2 hours.
Preheat the oven to 450 degrees F.
Using paper towels, pat the roast completely dry. Spread the compound butter mixture all over the entire roast.
Place the onions, carrots, garlic, thyme and rosemary in the bottom of a large roasting pan and place the roast on top.
Roast for 15 minutes, then lower the oven temperature to 250 degrees F. Continue roasting until a meat thermometer registers 120 degrees F, about 2 hours. Remove the roast from the oven, cover with aluminum foil and let rest for 15 minutes. Transfer the roast to a cutting board and drain off the juices that have accumulated in the pan to serve as the "jus."
Spread some butter on one side of the sandwich rolls and horseradish sauce on the other side. Drizzle some of the reserved jus on the inside of each roll.
Thinly slice the beef and add about 1/2 pound (8 ounces) to each roll. Slice each sandwich in half on a diagonal and serve with the jus.
In a small bowl combine the butter, herbs, garlic, 2 teaspoons kosher salt, 2 teaspoons pepper, garlic powder, cloves and nutmeg and mix well to form a thick paste.