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Despite its Francophile trappings, this sandwich of shredded roast chuck and melted Swiss on a toasty baguette is an American invention.

Source: Mad Hungry, Episode 1101

Ingredients

Directions

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115
  • kwwgfspi
    4 NOV, 2011
    This was easy and delicious. We had the french dips 3 nights in a row, then made beef and potato soup with the leftover meat and au jus.---good recipe, thanks!
    Reply
  • cookingindallas
    8 OCT, 2011
    This is a great recipe! meat is very tender and the combo of crisp bread, melty cheese and dipping sauce is perfect. We entertained with this and highly recommend the onion rings on the side. YUM! Will add to easy favorites!
    Reply
  • cardiovass
    29 SEP, 2011
    I made this for dinner tonight with buffalo chuck roast that was in the freezer. I did not stray from the recipe. It was amazing! I was a bit worried when I pulled out the roast from the oven and noticed that the liquid evaporated. I added the 1 cup chicken broth as the recipe called for and followed the rest of it as printed. AMAZING!! I would totally make this again. I was snacking on the carrots, celery, onion mixture after pressing it thru the strainer. Yummy flavor! Very good recipe!
    Reply
  • HerbieFan
    27 SEP, 2011
    I haven't fixed this yet...it looks delicious and has always been a favorite sandwich in our family but I do have a question about one of the ingredients...Why do you use chicken stock and not beef stock? I would think the beef stock would help increase the beef flavor.
    Reply

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