Best Roast Beef Dip Recipes

CROCK POT (SLOW COOKER) FRENCH DIP ROAST BEEF SANDWICHES

Steps:

• Place roast in 4.5 - 6 quart slow cooker.
• Sprinkle with onion soup mix and then pour onion soup and beer over it.
• Drop bouillon cubes in different spots into the liquid and sprinkle pepper and salt to taste over all.
• Cook on high for 4-5 hours. (I guess you could also cook on low for 8 hours or so, but I haven't tried it!).
• Remove meat and slice or shred; return to slow cooker and cover.
• Turn to low and let meat soak up the juices until ready to serve.
• Our favorite way to serve: open rolls and place a slice of provolone on one side of each; place under broiler until cheese is almost melted. Spoon beef on top with slotted spoon and serve sandwich with a side cup of au jus.

ROAST BEEF DIP SANDWICH WITH HERBED GARLIC AU JUS

Steps:

• To make the Garlic Au Jus: In medium sauce pan, heat oil over medium heat. Then add onions, garlic and dry herbs, and cook, stirring ofte, about 1 minute. Do no let garlic brown.
• Then add red wine, soy sauce and Worcestershire sauce. Increase heat, bring to simer and let liquid reduce by half. Add beef broth and simmer for 5 minutes. (If using homemade stock, you may need to season with salt and pepper.).
• You can make the recipe to this point up to 3 days in advance and keep, covered, in refrigerator.
• To make and serve sandwiches: Reheat au jus. Split bagueette pieces and spread each side evenly with Boursin cheese. Divide roast beef among sandwiches. Close sandwiches, place on baking sheet and bake at 450 degrees for about 3 minutes or until just warmed. Serve with small cups hot au jus for dipping.

FRENCH DIP ROAST BEEF FOR THE CROCK POT

Steps:

• Place roast in a 5-quart slow cooker.
• Combine soy sauce and next 6 ingredients.
• Pour over roast.
• Add water to slow cooker until roast is almost covered.
• Cook, covered, on LOW for 7 hours or until very tender.
• Remove roast, reserving broth.
• You may shred roast with a fork and serve on sandwich rolls with the broth on the side for dipping.

FRENCH DIP ROAST BEEF SANDWICHES

Steps:

• Preheat oven to 350 degrees.
• Place roast in a large roasting pan.
• Combine soup mix, broth and beer in a bowl and stir until soup mix is dissolved.
• Pour over roast and place onions around it.
• Bake for 2 to 3 hours, basting frequently, or until beef is tender and looks stringy when pulled with a fork.
• If roast starts getting too crispy, cover pan with foil or lid.
• Slice meat thinly and serve on rolls.
• Serve juices in individual cups or bowls to dip sandwiches into.

EASY ROAST BEEF DIP WITH AU JUS

Steps:

• Spray crockpot with non stick spray.
• Place roast in crockpot.
• Combine all other ingredients and whisk until smooth.
• Pour over roast.
• Cover and cook on high for 6 hours or low for 10 to 12 hours.
• Shred beef and trim fat.
• Place meat back in juice.
• Serve on French rolls.
• Fill rolls with beef and add a little beef juice to sandwich.

UNCLE BILL'S FRENCH DIP AND ROAST BEEF SANDWICH

Steps:

• Process dry onion soup mix in a coffee grinder until fine.
• In a one quart microwave safe casserole dish or glass measure, add water, instant beef bouillon and dry onion soup mix.
• Microwave on HIGH (full power) for 4 to 5 minutes until mixture has fully dissolved, stirring at least once.
• Remove, cover and set aside to keep hot.
• If you are using your own cooked roast beef, use an adjustable mandoline set on very thin, slice the amount of meat as required. You may also use a very sharp knife to slice the meat very thin.
• If you desire the meat warm, place the thinly sliced meat on a micro-safe plate, cover with a paper towel and microwave on MEDIUM-HIGH for 1 to 2 minutes or until meat is just warm.
• Cut buns partialy through lengthwise, leaving a hinge.
• Butter each piece and spread some horseradish over each half.
• Layer warmed sliced beef into buns; about 1/4 pound for each bun.
• Salt and pepper to taste.
• Close sandwich bun and place on individual plates and cut sandwich in half.
• Pour beef broth mixture into individual small bowls.
• Dip sandwich into beef broth mixture and enjoy.

ROAST BEEF DIP

Steps:

• Place roast beef in a medium-size mixing bowl. Blend in soup mix, cream cheese and sour cream. Cover and refrigerate before serving.

ROAST BEEF FRENCH DIP WITH GREEN PEA PESTO

Steps:

• Two 3-inch wide long loaves French crusty bread (8 inches of bread per sandwich), split
• For the pesto: In a food processor, combine the basil, peas, Parm, mint, tarragon, garlic and about 1/2 cup EVOO. Season with salt and pepper and process to almost smooth. Transfer to a small container until ready to use. Or refrigerate and bring to room temperature when ready to serve.
• For the beef: Bring the roast to room temperature. Sprinkle the meat with the salt, pepper and rosemary.
• Preheat the oven to 475 degrees F.
• Heat 2 tablespoons EVOO in a Dutch oven or large cast-iron skillet over medium-high heat. Brown the meat evenly, 5 minutes. Then transfer to the oven and roast 30 minutes, or until the internal temperature registers 120 degrees F on a meat thermometer.
• Transfer the roast to a cutting board and cover with foil, 30 minutes. Wrap and store if not serving right away.
• To serve, very thinly slice the meat. Heat the stock to warm but not boiling. Quickly dip the meat in the stock and place on the French bread. Top with the green pea pesto and set the bun top in place.

DELI ROAST BEEF NINJA STYLE & FRENCH DIP SAMMIE

Steps:

• 1. Combine burgandy wine, sugar, oregano, thyme, seasoning and black pepper in a container large enough to marinate roast; add roast. Marinate over night, turning a few time. NOTE: Use spices and marinate to your liking.
• 2. RUB: Combine all ingredients and store in ziploc bag or container until ready to use.
• 3. Next day remove roast from marinate and pat dry and rub with olive oil; generously coat roast with rub.
• 4. Pour 1 1/2 tablespoons of olive oil into pot of Ninja. Set to STOVETOP HIGH and heat oil; add roast to pot and cook uncovered for 15 minutes turning and browning all sides. Remove roast from pot.
• 5. Pour 3 cups of broth into pot and place roasting rack into pot; place roast on rack. Set OVEN to 375 degrees for 45 minutes. Cover and cook for 45 minutes for medium rare. Remove roast and rack from pot; reserving drippings. Place roast on platter and cover with foil to cool.
• 6. I was going for a medium rare finish on this roast. As a quick reference, here are the standard temperature/doneness levels for roasts: 120°F to 125°F, (49°C to 52°C) = Rare 130°F to 140°F (55°C to 60°C) = Medium Rare 145°F to 150°F (63°C to 66°C) = Medium
• 7. DIPPING SAUCE: Add remaining broth to pot and 1 to 2 cups of water and any juices that may have collected on platter from roast. Heat and bring to a simmer. Use sauce to spoon over slices of roast or as a dipping sauce for french dip sammies.
• 8. FRENCH DIP SAMMIE: Heat dipping sauce in a sauce pan. In another skillet; heat enough dipping sauce to cover deli meat that will be used in sandwiches; heat until meat is no longer pink; drain any sauce back into sauce pan with dipping sauce. NOTE: I refuse to lose one drop of this sauce. NOTE: I did not add any additional seasoning to sauce.
• 9. Slather a little mayo on split roll; sprinkle with pepper; pile slices of deli beef on one side of roll; top with cheese. Place the pieces with meat and cheese under broiler until cheese melts. Remove from oven and top with other half of roll; serve with a little bowl of dipping sauce.

YUMMY ROAST BEEF DIP

Steps:

• 1. put "softened" cream cheese in a large bowl., drain gravy off of roast beef, crumble up the roast beef into the bowl with the cream cheese, drain water off the chestnuts and add chestnuts and onion, salt and pepper to the cream cheese mixture, stir well and chill for an hr or so....then serve with your favorite crackers or bread, I use french bread! Delicious..