Monday, March 10, 2008

French Dip

This was so good! It was also good as leftovers or frozen for another meal. And it is super easy!

3 to 4 pound boneless beef roast

1 envelope French Dip Mix (Au Jus)

Worcestershire Sauce

Place roast in roasting pan on a piece of heavy freezer aluminum foil large enough to wrap meat in. Douse roast generously with Worcestershire sauce and sprinkle with salt. Seal meat very air tight in heavy foil. Bake in 350 oven for 4 to 5 house on middle rack. Remove from oven. Allow to sit 20 minutes before slicking or shredding. Save meat juices and place saucepan and add seasoning packet. Bring to a boil, reduce heat, and simmer according to package directions. Serve on warm sandwich rolls with bowls of juice for dipping.

I didn't have any juices from the roast because I didn't wrap it well enough so I just made the Au Jus according to the package.

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