French Dip Sandwiches

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Here on the ranch we are busy weaning our commercial angus herd. We separate the calves from the cows but keep the cows close by—across the fence to help the calves adapt. We have found this technique to be less stressful.

The cowboys processed the calves—vaccinations and weights—this morning. We had light rain showers early this morning, but that didn’t stop the cattle work.

Busy days demand easy hearty meals. French Dip Sandwiches fill the ticket. Here’s what my cowboys enjoy during busy times on the ranch. Hope you enjoy too!

French Dip Sandwiches

Busy days demand easy hearty meals. French Dip Sandwiches fill the ticket. Here’s what my cowboys enjoy during busy times on the ranch. 
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Course Main Course
Servings 4 people

Ingredients
  

  • 4 lb beef arm roast
  • 1 large yellow onion
  • 4 cups water
  • 1 tbsp better than bouillion beef base
  • 0.5 tsp granulated onion
  • 0.5 tsp granulated garlic
  • 0.5 tsp za'atar seasoning
  • 0.25 tsp seasoned pepper
  • 2 tbsp worchestershire sauce
  • 1 tbsp corn starch
  • 1 tbsp cold water
  • 1 tsp kitchen bouquet browning & seasoning sauce
  • hoagie buns

Instructions
 

  • Preheat oven to 350 degrees. 
  • Clean and cut onion in half lengthwise; slice half into 1/4” slices; gently separate slices.
  • Measure 4 cups of water into roaster or oven safe Dutch oven. Add beef base, seasonings and Worcestershire sauce. Whisk to incorporate. 
  • Place onions in beef base mixture; then place roast on top of onions. I usually sprinkle a little more seasoned pepper on top of roast. Place lid on roaster and cook 3 to 3-1/2 hours; or until roast is nicely browned and tender——moist and easy to shred. Each oven is different and I usually don’t thaw my roasts. 
  • When cooked, remove meat from roaster and let cool a bit before shredding with 2 forks. Drain onions and broth. Place onions and shredded meat back into roaster. 
  • Pour broth into a saucepan and bring to a boil. Mix cornstarch in cold water and then whisk into broth—this slightly thickens broth.
  • Add kitchen bouquet sauce and whisk. Measure out 3/4 cup of thickened broth and pour over meat and onion mixture.
  • Cover roaster with lid and return to oven for 10-15 minutes.
  • Cover roaster with lid and return to oven for 10-15 minutes. Serve on hoagie buns with side of broth for dipping sauce😋Enjoy!