French Dip Sandwich: Classic Roast Beef with Au Jus

Name: French Dip Sandwich: Classic Roast Beef with Au Jus
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 10 min
Yield: 4 generous sandwiches (yields 4–6 depending on roll size)
Cuisine: American
Ingredients: 3 lb (1.4 kg) beef roast — top round, eye of round, or small chuck roast (trim excess fat but leave some for flavor); 2 tsp kosher salt (10 g); 1 tsp black pepper (2 g), freshly ground; 1 tsp garlic powder (3 g); 1 tsp onion powder (3 g); 1–2 tbsp olive oil (15–30 ml) or neutral oil for searing; 4 cups (960 ml) low-sodium beef broth (or stock); ½ cup (120 ml) dry red wine or extra beef broth (optional, for depth); 2 tbsp Worcestershire sauce (30 ml); 1 large onion, halved (about 200 g); 2 cloves garlic, smashed; 2 sprigs fresh thyme (or ½ tsp dried thyme); 1 bay leaf; 1–2 tbsp unsalted butter (15–30 g) for finishing (optional); Salt and black pepper to taste; Optional thickener: 1 tsp cornstarch + 1 tbsp cold water (for a slightly thicker jus); 4–6 French rolls / hoagie rolls / baguette sections (each 6–8 inches / 100–140 g); 8–12 slices Swiss or provolone cheese (optional; about 2 slices per sandwich); 2 tbsp unsalted butter (30 g), softened (for toasting rolls); Horseradish sauce or Dijon mustard, for serving (optional); Pickles or pickled peppers (optional garnish)

fromthemagicrecipes.com themagicrecipes.com/recipes/french-dip-sandwich-classic

French dip sandwich: classic roast beef on toasted rolls with rich au jus. This French dip sandwich recipe serves 4 and tastes restaurant-quality.

3 hr 10 min

cook 2 hr 45 min

4 generous sandwiches (yields 4–6 depending on roll size)

American

3.5 (2)

Ingredients

Instructions

Preheat oven to 325°F (163°C). Pat the roast dry; mix kosher salt, black pepper, garlic powder, and onion powder and rub evenly over the roast.
Heat 1–2 tablespoons oil in a Dutch oven or heavy skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 2–3 minutes per side, to develop fond.
Place roast on a rack in a roasting pan or leave in the Dutch oven. Add halved onion, smashed garlic, thyme and bay leaf around the roast. Roast in the preheated oven until internal temperature reaches 125–130°F (52–54°C) for medium-rare (carryover to ~130–135°F) or 135–140°F (57–60°C) for medium; typically ~2–2½ hours for a 3-lb roast—start checking at ~90 minutes and use a thermometer for accuracy.
Remove the roast and tent loosely with foil; rest 15–20 minutes. Reserve pan drippings and aromatics for the au jus.
Make the au jus while the roast rests: place the roasting pan over medium heat (or use a skillet). If using wine, deglaze with ½ cup (120 ml) red wine, scraping up browned bits. Add beef broth and Worcestershire sauce, bring to a simmer and reduce 8–12 minutes. Add reserved aromatics to infuse, taste and season with salt and pepper.
Strain the jus through a fine-mesh strainer into a saucepan or bowl; skim excess fat. Whisk in 1–2 tbsp butter for sheen. If you prefer a thicker jus, whisk 1 tsp cornstarch into 1 tbsp cold water and simmer 1–2 minutes until slightly thickened. Keep the jus warm.
Slice the roast as thinly as possible against the grain using a sharp carving knife or slicer; chilling 10–20 minutes makes thinner slices easier to achieve.
Split rolls, butter cut sides and toast in a skillet or oven until golden. Pile sliced beef onto rolls, optionally heat slices briefly in the jus or skillet, add cheese and melt under a broiler or in the skillet if desired.
Serve immediately with small bowls of warm au jus for dipping and optional horseradish, Dijon, or pickles on the side.

Nutrition

Calories: 502 kcal
Fat Content: 36.5 g
Serving Size: 1 of 8 servings
Protein Content: 28.3 g
Carbohydrate Content: 12.4 g