Laun/Pruett Recipe Collection
Wil's Favorite French Dip sandwiches

6 pound top round roast or sirloin tip (Taylor's Meat Market recommended a Denver roast)
Roast in 350 oven for 2 hours (rare, especially if you are going to keep warm in a crock pot). Remove from pan to cool completely and then I ask the butcher to slice it thinly for me. Add some water to the bottom of the pan to loosen drippings.

Add drippings to crock pot. (Sometimes I add Lawry's au jus mix if I don't have enough au jus to cover the meat. Warm it up. Just before the party, slip the meat in to warm. Serve with Claro's dinner rolls. Roasted onions. Horseradish for Wil..

I get my roast from a local butcher (Taylor's Meat Market). They wrap and tie it for me with some fat around the roast. Then they season it heavily with Porterhouse and Roast Seasoning (made by Lindberg-Snider

Taylor's roasting guidelines:
Filet butts or whole tenderloin: 450 for 30 minutes

Top sirloins: 350 for 2 hours 15 mins.
Denver. sirloin tip. eye of round. melon cut: 350 degrees
.....rare 18-20 min per pound (thermo reads 140)
......medium 20-22 per pound (thermo reads 160)
.....well 22-25 per pound (thermo reads 170)

Cooking tip: all roasts sould be brought to room temperature before cooking.

Wil claims that only I can make this to his satisfaction! ;-) And he enjoys it more than anyone so I love making it for him.

Recipe Contributed by Mary Ann Laun