Talk about flavor. These smoked French dip sandwiches pack a serious punch with layers of deep beefy flavor from the smoked onion dip to, perfectly grilled raost beef and rich au jus all piled high on a bun just begging to be dipped again!
Coat the beef evenly with the garlic paste mixture.
Wrap in plastic wrap and chill in fridge 4 hours to over night.
When ready to cook, prep the smoker for indirect heat, for about 225 to 250° F degrees.
Add a pan with 1 cup broth under your cooking area for the eye of round roast to create a moist environment and to catch any of the garlic rub that falls off.
2 cups low-sodium beef broth
Smoke the roast untl it reaches 120° F, about 1 ½ to 2 hours, adding 1 more cup of broth to the drip pan halfway through cooking.
Remove from the grill, wrap in foil and rest.
Carefully remove the pan with the drippings.
Make the au Jus:
Place a large cast iron skillet on the grill over direct heat to get the pan warm.
Move to indirect heat just before it’s smoking.
Stir in the butter and flour. Allow to cook 1 minute.
2 tbs unsalted butter, 2 tbs all-purpose flour
Whisk in the Ooomami umami powder.
1 tsp GirlCarnivore Ooomami Umami powder
Carefully whisk in the broth from the drip pan, a little at a time to avoid clumps, forming a roux.
2 cups low-sodium beef broth
Whisk in all of the remaining broth from the pan and the additional.
2 cups low-sodium beef broth
Add the thyme and bring to a simmer.
1 tsp fresh thyme
Allow to simmer for 15 to 20 minutes to reduce by half.
Remove from heat and whisk in the sherry.
1 tbsp sherry
Slice to Serve:
Slice the beef into thin deli sized slices.
Only slice as much as you will need to prevent the leftover meat from drying out.
Assemble the sandwiches:
While the grill is still hot, toast the buns. The toasted bread holds the au Jus liquid better.
6 6" inch Italian rolls
Brush a hearty dollop on onion spread on either side of the roll.
Dunk slices of the beef into the hot au jus and layer onto the prepared rolls.
Serve immediately with additional cups of au jus for dipping.
Notes
Adapted from Food Network Magazine, April 2011Each of the components can be made ahead of time and assembled before serving.You can use a rump roast, top round or even sirloin tip roast for this recipe. Look for a lean beef roast with In the onion dip, if you want bonus flavor, quickly char the scallions on the grill before chopping them.