French Dipped Sandwiches

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How funny I was talking to my mother today about taking her to eat at Phillipe's. (we live in la I stopped at the store and the has a sale on top round steak so I bought on. Got home did a search on food network and here it was. I to changed it a bit left out the leaks (did not have one and I added some beef broth after I saute the veggies . turn out great.

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This is a very good recipe from the originators of the french dip sandwich. I love to eat at Phillipe's whenever I'm in L.A. and was very excited to find this recipe, it tastes very close to the the restaurant version. I did tweak the recipe a little bit to adjust for my own taste. I turn the heat down to 250F and cook for about 2 hours until the meat registers 150F. I leave out the leek and add 1 cup of hot water and 1 chicken boullion cube to the roasting pan before I put the roast in the oven. I have also made this with turkey breast and it turned out great as well, I just cooked it to 165F. These sandwiches are also really good with a slice of munster cheese melted onto the meat.

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While the flavors of this recipe were fine, they did not "wow" me for all the work it required. Furthermore, the meat was way too rare! 130º F is not nearly high enough. I should have trusted the chart on my digital thermometer and let the meat get to 150º F or so.

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This was an excellent, excellent rub. Flavorful and complemented the top round roast well. The au jus was also delicious, rich and hearty. I was pleasantly surprised, as I came across this recipe searching for French Dip to little avail (there are very few on the site, none on epicurious, and was nervous when I saw such a strange name, but this was great. Whoever you are, Phillipe the Original, your rub is quite different, very original, and very, very good.

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This recipe was easy, delicious and satisfying!! I made this for dinner last week and it was so good that I'm making it again this week. The only thing I will change for this round is I will be using less clove; it was a bit much last time... but obviously still yummy enough to make again! I've always wanted to go to Phillipe's in LA, and now I can just have it in my own home. :

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I followed the directions. And granted I am still learning about how to select cuts and cook red meat. This is the first time I have cooked a roast in this manor for this purpose. So some of this could be operator error. But with my digital thermometer registering 130 F, it still yeilded a pretty rare piece of meat. And there were hardly any pan drippings, so there wasn't much to evaporate off the veggies. So perhaps it was the quality of the cut? It was a top round roast and did have fat that i did not trim, expecting it to yeild some juices, but the pan was pretty dry. I thinly sliced the beef and placed enough for tonights meal (reserving the rest in a baking dish and poured some of the au jus over slices, then stuck it back in the oven for a little bit. This brought the truly rare up a little closer to my liking, just under medium-rare (if that makes sense!. The au jus used for dipping needed more pan drippings I guess, it was too close to the out-of-the-box flavor. But all that being said, the sandwiches were tasty, the meat was not tough (always my challenge, and I got a thumbs up - not bad for a first timer. I'll practice with this again...

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Doubled this easy recipe for a tailgate,roasting a 4 lb. Beef Rump Roast for 1hr.15min to a rare 130 F. Made the dipping sauce per the recipe and poured it over the thinly sliced beef we'd placed in a chafing pan. During roasting the cloves in the rub smelled overpowering, but it toned itself down and turned out delicious and tender! There was virtually no beef left at party's end.