Pot Roast French Dip Sandwiches

How to make Pot Roast French Dip Sandwiches Recipe - One of the best things about making my Classic Slow-Cooked Pot Roast and Vegetables is having leftover roast to make these sandwiches. They seem so simple at first glance, but don’t be deceived. After one bite of these juicy sandwiches, you’ll be making pot roast on a regular basis. The kids love having their own cup of jus for dipping. The messier, the better, according to them. If you run out of jus, warm some beef broth from a can as a substitute. Serve with Parmesan Roasted Smashed Potatoes and steamed vegetables of your choice.

Ingredients:
2 cups shredded Classic Slow-Cooked Pot Roast
2 1⁄4 cups reserved jus from pot roast, divided
8 soft dinner rolls, split
2 cups shredded cheddar cheese

Method:
1. Preheat the broiler with a rack placed 5 to 6 inches below the heat source. Heat the shredded pot roast in a medium saucepan with 1⁄4 cup of the reserved jus over medium heat. When hot, reduce the heat to low.

2. Place the rolls split side up onto a large baking sheet. Sprinkle the cheese evenly over the bottom half of each roll, place under the broiler, and bake for 1 to 2 minutes, watching closely so the rolls don’t burn, until the cheese is melted and the rolls are toasted. Remove from the oven and place about 1⁄4 cup shredded pot roast over the melted cheese. Close with the top roll and serve with small bowls of the remaining jus for dipping.