French Dip Sandwich (cooked pot-roast)



Units Scale
  • 2 lbs cooked pot roast, sliced thin across the grain
  • 1 cup caramelized onions
  • 8 slices sourdough bread
  • 16 slices provolone cheese
  • 2 cups beef broth (use liquid from cooking the pot roast)
  • 1 packet onion soup mix
  • 1/2 beef bouillon cube
  • Homefries for serving


  1. Turn on the broiler to low setting. Place the slices of bread on a parchment-lined baking sheet, pile with thinly sliced pot roast and top with two slices of provolone each.
  2. Place under the broiler for a couple of minutes. Keep the light in the oven on to check and ensure the bread doesn’t burn.
  3. Meanwhile, make the ‘au jus’ by adding the broth to a sauce pan and turn on high heat. Whisk in the onion soup mix and crumble in the bouillon and stir until melted and combined. Bring to a rolling boil and continue to cook until the liquid is halved.
  4. Close the sandwiches, cut in half and serve with the au jus and home fries.