Salt Hank's French Dip Sandwich

Chef notes

I've been obsessed with this recipe since the first time I made it. Meat, cheese, caramelized onions and aioli on rustic baguette dipped into a flavorful beef juice. Everything about it is absolutely perfect, in my opinion.

Technique tip: Pull the roast at 130 F internal temperature and rest 30 minutes before shaving; check the temperature periodically since ovens vary.

Swap option: For a twist on the classic French dip, substitute high-quality roast chicken for the beef and use chicken broth or bouillon in place of the beef stock and beef base.

Special equipment: A blender, wire rack-lined roasting dish, fine-mesh sieve and instant-read meat thermometer.