Ingredients
Equipment
Method
- The day before serving, preheat your oven to 250°F (120°C). Place the rump roast on a baking sheet or roasting pan. Rub it with 1 tablespoon of olive oil and cover it with Montreal steak seasoning, patting the seasoning into the meat.
- Cook the roast for 2 to 2 1/2 hours, or until it reaches an internal temperature of 120°F (rare) to 140°F (medium). Remove the roast from the oven and let it cool to room temperature. Cover and refrigerate it. This makes it easier to slice thinly when cold.
- Peel the yellow onions and slice them into 1/4-inch thick slices. Heat the remaining 1 tablespoon of olive oil in a heavy pot or Dutch oven over medium heat. Add the sliced onions and a pinch of kosher salt. Stir to combine, cover the pot, and simmer the onions, stirring occasionally, for 1 to 2 hours, or until they are soft and golden.
- Transfer the caramelized onions to a storage container and refrigerate them until ready to serve.
- When ready to assemble the sandwiches, place the cold roast beef on a carving board and slice it very thinly with a sharp carving knife. Set the sliced beef aside.
- In a saucepan, combine the beef consommé, water, and sherry. Heat the mixture to a simmer and taste for seasoning. If it is too salty for your preference, add a little more water. Keep the au jus on a simmer.
- Preheat your oven to 350°F (175°C). Split the hoagie rolls lengthwise and place them on a baking sheet. Fill each roll with two slices of provolone cheese and place them in the oven for 3 to 5 minutes, or until the cheese just begins to melt.
- Reheat the caramelized onions in the microwave for 1 to 2 minutes. Set them aside.
- Using tongs, transfer about half a pound of the sliced roast beef to the simmering au jus. Heat the beef for 30 to 40 seconds in the jus. Use the tongs to transfer the beef and pile it onto the prepared hoagie rolls.
- Top each sandwich with a scoop of the reheated caramelized onions.
- Divide the remaining au jus into 6 ramekins and serve alongside each sandwich for dipping.
Nutrition
Notes
This recipe makes enough au jus for 6 French dip sandwiches. The caramelization of the onions is a key step for flavor, so allow ample time for this process. The au jus can be made ahead and reheated.