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French Dip Sandwich Recipe

Celina Swartz
Print Recipe
Prep Time 15 minutes
Rest Time 30 minutes
Total Time 2 hours 45 minutes
Course Main Course

Ingredients
  

  • 3 lb  Eye of Round Beef Roast
  • 2 tbsp Olive Oil
  • 1 tbsp Salt
  • 1 tbsp Pepper
  • 1 tbsp Garlic Powder
  • 1 tbsp Thyme

Au Jus

  • 1 Yellow Onion, thinly sliced
  • 1 oz Au Jus Gravy, we used McCormick
  • 2 cups Beef Broth
  • 2 cups Water

Serve On

  • Sub rolls
  • Provolone Cheese

Instructions
 

  • Prepare BBQ Smoker or grill for indirect cooking at 250⁰.
  • Rub olive oil over the surface of the roast and season with salt, pepper, garlic powder and thyme on all sides.
  • Place the roast on one side of the cooking grate. Toss the sliced onion in foil tray with olive. Place the tray on the cooking grate with the roast.
  • In a measuring cup add the Au Jus, water, and beef broth and pour in with the onions. Cover the tray with foil.
  • Insert a meat probe thermometer set for an internal temperature of 125⁰ -130⁰ (medium rare). Continue to cook the roast until it hits target temp and remove from smoker about 2-3 hours total cook time.
  • Rest the roast for 15-30 minutes before thinly slicing. Place the slices in the au jus for serving.
  • Serve the roast beef on Rolls, thinly sliced Provolone cheese, and a bowl of the Au Jus for dipping. ENJOY!
Keyword french dip, french dip sandwich, sandwich recipe