Who doesn’t love french dips?! Delicious roast beef dipped in a warm, rich au jus. They’re incredible when homemade, and surprisingly, not too difficult to make! You can make these with some roast beef from a local deli, but I recommend going all the way and making a spicy Dan-O’s roast beef yourself 😉
For the beef, I used an eye of round roast. You can use a sirloin roast if you’d like to take it a step further, or even a rib roast if you want to go all out. The eye of round is a rather tough cut of meat, so you have to take care when making it so it’s not super tough. And you need to slice it as thin as you can so you don’t get as much of that toughness! So get a good carving knife and watch some videos if you’re not good at cutting thin (I’m not).
The roast uses a few cooking techniques, with a little searing, basting, and roasting. The au jus is made with the pan drippings left after roasting and a few other ingredients. The beef slices go back into the warm (but not hot) au jus just before going on the sandwich, then you serve a side of the au jus to dip your sammy in. Tons of flavor!
For the sandwiches, I try to get some nice mini french loaves from the bakery. Cut them in half, throw them in the broiler for a few minutes, and then add your cheese on top to melt. From there, add on your roast beef, and pour your side of au jus, and you’re ready to go!
Serve Spicy Dan-O’s French Dips W Homemade Roast Beef with fries. Enjoy!
- (1) 3-4 lb top round beef roast
- (1) 32 oz beef broth
- Fresh thyme
- Fresh rosemary
- 1 tbsp Worcestershire sauce
- 1 tbsp liquid aminos
- 1 yellow onion
- 1 bulb garlic
- Mini french bread
- Provolone cheese
- Trim excess fat off of your roast and allow to sit at room temperature for roughly 1 hour before cooking. Once to temp, preheat oven to 325 degrees. Season your roast beef with salt, pepper, and plenty of spicy Dan-O’s.
- From there, chop a bulb of garlic in half and cut off a few sprigs of thyme and rosemary. In a large cast-iron pan, add in a few tbsp of butter and turn heat up to medium. Melt the butter, and add in your rosemary, thyme, and halves of garlic (cut side down). Allow to cook until fragrant.
- Add your whole beef to the pan, searing for roughly 1 minute on each side. While it sears, baste with the butter in the bottom of the pan. Once all sides are seared, lift the roast onto your roasted garlic halves, elevating it from the bottom of the pan. Baste a few more times, and place in the oven.
- Allow your roast to cook at 325 degrees for about 20 minutes per pound. Periodically baste with butter and pan drippings while it cooks. Cook your roast to an internal temperature of 140 degrees then remove it from the oven. Allow to rest for 30 minutes.
- While roast rests, slice your onions and make your au jus. Start by removing any burnt bits from the cast iron pan you cooked your roast in, but MAKE SURE TO SAVE THE DRIPPINGS. Cook your sliced onion (on medium) in the pan juices for 4 or 5 minutes until it cooks down. Add in some more thyme and rosemary, and some minced garlic during the last minute of sauteing.
- Once your veggies are cooked, add in 3 cups of beef broth, your Worcestershire, and your liquid aminos. Add in roughly 1 tbsp of Dan-O’s Seasoning too! Turn to low and allow to cook until your roast is done resting.
- After 30 minutes, very carefully slice your roast as thin as you can. Add beef slices to the warm au (about 115 degrees) jus for about 20-30 minutes, until tender.
- Cut your french loaves in half and pop them in the oven with the broiler on. Melt your cheese on the inside of the bun. Remove from the oven and add your roast beef slices.
- Serve sandwiches with a side of au jus. Enjoy!