French Dip

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  • Level: Easy
  • Total: 4 hr 40 min (includes resting time)
  • Active: 20 min
  • Yield: 6 to 8 sandwiches (depending on the size of the rolls)
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One 3-pound boneless beef eye of round roast

1 tablespoon canola oil

Kosher salt and freshly ground black pepper

2 teaspoons granulated garlic

6 cups low-sodium beef broth

6 to 8 hoagie rolls, lightly toasted


  1. Position a rack in the center of the oven and preheat the oven to 250 degrees F.
  2. Put the roast in a small roasting pan fitted with a roasting rack. Coat the roast with canola oil, then season with 2 teaspoons salt, several grinds of black pepper and the granulated garlic. Use your hands to rub the seasoning evenly all over the roast.
  3. Pour the broth into the bottom of the roasting pan. Roast in the oven until a thermometer inserted into the center of the roast reads 140 degrees F, 3 1/2 to 4 hours. Rest the roast for 20 minutes.
  4. Set a fine-mesh strainer over a small saucepan. Pour the beef broth from the roasting pan into the strainer. Simmer the mixture over medium heat for about 5 minutes. Season with salt if needed; cover the pan to keep the au jus (dipping sauce) warm while the roast rests.
  5. After the roast has rested, very thinly slice the meat against the grain. Layer the meat between the hoagie rolls and serve with the au jus in small individual bowls for dipping the sandwiches into. 
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