A delightful twist on the classic French Dip sandwich, featuring tender roast beef and a flavorful dipping sauce.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the roast inside for even cooking.
Place the beef roast in a large roasting pan.
Use a pan with high sides to contain the juices.
Slice the onion into rings and arrange them around the roast.
Cut the onion evenly to ensure consistent cooking.
In a mixing bowl, combine the beef broth, beer, garlic powder, black pepper, and salt. Stir until well mixed.
Taste the mixture and adjust seasoning if needed.
Pour the mixture over the roast and onions.
Ensure the liquid covers the bottom of the pan to prevent burning.
Cover the roasting pan with aluminum foil and place it in the oven.
Sealing the pan helps retain moisture for tender meat.
Bake for 2 to 3 hours, basting the roast every 30 minutes, until the beef is tender and easily pulls apart with a fork.
If the roast starts to dry out, add a bit more broth or beer.
Remove the roast from the oven and let it rest for 10 minutes.
Resting allows the juices to redistribute within the meat.
Thinly slice the beef and serve on sandwich rolls.
Use a sharp knife for clean slices.
Serve the juices from the pan in small bowls for dipping.
Strain the juices if you prefer a smoother dipping sauce.
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