French Dip Roast Beef Sandwich

French Dip Roast Beef Sandwich

Roast Beef French Dip Sandwich

This was my first attempt at roast beef and I was so excited to find such an easy method! The eye of round is the perfect choice for roasting and slicing thin across the grain. Its shape lends to even roasting and the long fibers (like a tenderloin) yield a super tender bite when its sliced across the grain. I like mine roasted to 130-135* for a rosy medium rare. The hardest part was not opening the oven to check it!

The Supply List

Eye of Round Roast 

• 1 tablespoon flaky salt, like kosher

• 1/2 tablespoon freshly ground black pepper

• 1 tablespoon of blended herbs, we like TexJoy Herbs de Beaumont

• 3 cloves garlic, peeled and minced

• 2 tablespoon olive oil

• Red-pepper flakes to taste

Optional Equipment: 

To ensure the perfect roast beef I use a leave in digital meat probe with a wire that runs through the oven door. It’s not totally necessary but it really puts my mind at ease while it’s roasting. Especially because you aren’t opening the door AT ALL … and I’m a food checker by nature haha.

A meat slicer or electric knife makes for beautiful, uniform slices that easily layer on a sandwich. You can also chill the roast and use a very sharp knife to achieve even, thin cuts.

The Steps

1. Remove thawed roast from refrigerator. Preheat oven to 450 degrees.

2. Mix together a paste of the salt, pepper, herbs, garlic, olive oil and red-pepper flakes in a small bowl. Rub this all over the roast. Place the beef in a roasting pan or on a roasting rack above a baking sheet fat-side up. This allows for the heat to circulate around the roast without creating hot spots. Insert the heat safe meat probe and put in oven. Cook undisturbed for 5 minutes per pound. If you don’t have a roasting rack you can place it directly on the oven rack with a pan on the rack below it.

3. Turn off oven. Do not open oven door. Leave roast to continue cooking in the remaining heat, undisturbed, for 1.5 - 2 hours. 

4. Remove the roast from oven and rest for 5-10 minutes. Slice and serve.

5. If you’re making sandwiches: After resting, I like to thoroughly chill the beef for clean, thinner slices. An electric knife or meat slicer is really helpful here but a well sharpened knife can do just as well.

The ultimate Roast Beef French Dip Sammich

Fill a Hoagie roll with Grilled onions and bell peppers, stack full of roast beef, slather on some mayo, provolone, some butterhead lettuce, and serve with Au Jus! Follow the link for our favorite recipe using the beef drippings. 


Lorem Ipsum is simply dummy text of the printing and typesetting industry.

Lorem Ipsum is simply dummy text of the printing and typesetting industry.

Leave a comment

Please note: comments must be approved before they are published.