Beef Roast French Dip Sandwiches are made with a thinly sliced beef roast that is slowly roasted in the oven. Thin sliced onions with a brown gravy and au jus gravy mix give the roast beef and onions the best flavor for the perfect French Dip Sandwiches.

French Dip on a plate with a side of au jus and potato chips

The Meat for Beef Roast French Dip Sandwiches

Like I mentioned before, my Slow Cooker French Dip recipe uses deli meat. The recipe is great for busy nights when a fast and easy dinner is needed, but it doesn’t come close to the flavor in this recipe using a beef roast.

I use a top round roast for these French Dip Sandwiches. It is a cheaper cut of meat that if slowly roasted, will cook up super tender with great flavor. This type of roast is what is typically sliced for roast beef, making it perfect for French Dip Sandwiches.

The key to making the most tender French Dip is letting the meat cook low and slow all day in a tightly covered roasting pan. DO NOT CHECK ON IT!

I have the Butcher Man slice my roast very thin. This is a personal preference and not absolutely necessary to making a yummy Beef Roast Sandwich. I think the thin slices soak up the flavor of the au jus and brown gravy that the meat roasts in. (I have no proof it does this, it just makes sense that it would!) I also love how the thin sliced meat cooks tenderly and then shreds and falls apart even more to put on a toasted hoagie bun to make a tasty sandwich.

The Beef Roast in this picture is 3 lbs. of thin sliced top round. This recipe works with a roast up to 5 lbs. If you have bigger roast than 5 lbs. you will need to adjust the recipe. See the notes in the recipe below.

Thin sliced top round beef roast, raw meat for French dip sandwiches

Your local butcher or meat counter will slice your roast if you want it like mine. You do not have to get your beef roast sliced thin for this recipe. You can simply cook the whole beef roast, not sliced, and you will still end up with flavorful, tender meat. You can see below how thinly mine is sliced.

Raw beef roast thinly sliced and a hand showing a slice of meat to show the thickness

Gravy/Sauce for the French Dip

This French Dip is so simple! You will need 2 (1 oz. each) packets of au jus gravy mix and 2 packets (1 oz. each) of brown gravy mix. Then some sliced onions and your beef roast! The amount of gravy/sauce this makes will work great for up to 5 lbs of meat. If you have more than 5 pounds of meat I would make more gravy/sauce.

Mix up the gravy and au jus. Ignore the instructions on the packet of how much water to add and follow recipe below.

Glass measuring cup with packets of brown gravy and au jus mix added to water for French dip sandwiches

Above shot of brown gravy and au jus mixed together for gravy for cooking roast beef French dip sandwiches

Onions for the Roast French Dip

I love onions on my French Dip. I use yellow onions. You can use any kind of onions, or don’t include onions if you don’t like them. Slice them up. (See photo below to see how I slice my onions ).

Cooking the Roast Beef Sandwiches

Cooking these Beef Roast Sandwiches coudn’t be easier!

You will need a roasting pan. A 9×13 baking dish will work also! Grease the pan. You can see my pan below. This is my old pan, I have new one now that is better (you can see my new one below)!

Pour half of the gravy/sauce in the bottom of your greased pan. Place the beef roast in the pan.

Thin sliced beef roast in a roasting pan with gravy and au jus on the bottom of the pan

Next, place your sliced onions on top of the beef roast and add the rest of the onions to the pan.

Sliced onions on top of the thin sliced beef roast in a roasting pan

Pour the other half of the gravy/sauce on top of the roast.

A glass measuring cup pouring au jus on top of sliced beef roast and sliced onions in a roasting pan

Up close shot of sliced onions and thin sliced beef roast with au jus and brown gravy poured over top in a roasting pan

Finally, cover your pan tightly with aluminum foil. I double cover my roasting pan so it is covered nice and tight.

Roasting pan with roast and onions in side and the pan is covered in foil

Place the pan of meat in your oven at 250 degrees. Let it cook for 6 hours for up to 5 lbs or meat. If your roast is larger let it cook for 8 hours. Do not check on the meat. It will be done in 6 hours for a smaller roast, and 8 hours for a larger roast.

It will be juicy, tender and full of flavor!

Beef roast with onions on top cooker fully in au jus gravy

Serving Up Beef Roast Sandwiches

Once the meat is done you are ready to make the best Beef Roast sandwiches!

I love chewier hoagie buns. I get mine in the bakery at my local grocery store. Any kind will work. Use what you like!

I like to slice a smaller top half in the top of my hoagie bun. Then I press down the center of the bun on the bottom half. (See photo below). This makes the perfect little ”bowl” for my cheese and meat.

Hoagie bun sliced in half to make a French dip sandiwch

Hoagie bun cut open and a hand pressing down the middle of the bun to fill with roast beef French dip

I can’t have French Dip without cheese. I prefer Provolone cheese but Swiss or pepper jack cheese are yummy too! I add a few slices to my bun and then pop it in my oven on broil to melt the cheese. You can melt the cheese or not. It is up to you. You can toast the bun and melt the cheese to your liking.

Sliced open Hoagie bun with provolone cheese slices on it

Provolone cheese meted in a hoagie bun to make a French dip sandwidch

Then the yummy roasted meat and onions is placed on the bun making the perfect Beef Roast French Dip Sandwich! The meat is juicy and tender and the onions are full of flavor from the sauce/gravy.

Cooked roast beef and onions with provolone cheese in an open hoagie bun sandwich

I have to have a side of au jus for dipping!

French Dip being dipped in au jus with potato chips on the plate

These French Dip sandwiches made in the oven are easy, full of juicy tender meat with amazing flavor and perfect for dinner!

French Dip Sandwich cut in half on a plate ready to eat

Beef roast sandwich cut in half with potato chips and a side of au jus.

A hand holding half of a French dip sandwich with melted provolone cheese in a hoagie bun.

If you liked this recipe please take the time to leave a comment and a star rating below! Also, don’t forget to follow me on Pinterest, Facebook and Instagram!

Also try my fast and easy Slow Cooker French Dip using deli meat. Also try my Best Pot Roast in the Oven!

Check out the latest posts from the Butcher’s Wife!

French Dip sandwich cut in half with potato chips and a side of au jus.

Beef Roast French Dip Sandwiches

French Dip Sandwiches made with a beef roast in the oven are delicious! Slowly roasted beef roast with onions, au jus and brown gravy make this French Dip juicy, tender and full of flavor.

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Prep Time: 10

Cook Time: 6

Servings: Sandwiches (approx.)

Equipment

1 Roasting pan or 9×13 pan
aluminum foil

Ingredients

3 to 5 lb. Beef Roast, sliced thin *sliced thin – optional – see notes below
2 medium yellow onions, sliced *or your favorite type of onions
2 (1 oz. Each) Au Jus packet *ignore the instructions on the packet
2 (1 oz, Each) Brown Gravy packet *ignore the instructions on the packet
4 cups cold water
Hoagie Buns for serving
Sliced Cheese for serving *provolone, pepper jack or Swiss are tasty

Instructions

Preheat your oven to 250°F. Grease your roasting pan or 9×13 pan.
In a bowl or glass measuring cup mix all of the packets of au jus and brown gravy with the cold water. Whisk/mix it well.
Pour half of the sauce/gravy in to the bottom of your greased pan.
Place the roast in the center of the pan and place your onions on top of the roast and in the pan.
Pour the rest of the sauce/gravy over the roast and onions.
Cover your pan tightly with aluminum foil. I like to use Heavy Duty foil that is thicker and doesn’t tear as easy. I also double foil it to make sure it is sealed tight!
Cook the beef roast for 6 hours. DO NOT CHECK ON IT.
*If you have more than 4 pounds of meat you will need to cook the meat for 8 hours (or more). I would estimate about an hour to an hour and a half for each extra pound of meat.
After the meat has cooked for 6 hours, take it out of the oven.
Slice open a hoagie bun and add some cheese to it. Place the bun in your oven on broil to toast the bun and melt the cheese to your liking. (This is optional, you do not have to toast the bun and melt the cheese).
Add the French Dip meat and onions to your bun and enjoy! I love to have a side of au jus to dip my sandwich in!

Notes

This recipe can make up to 10 sandwiches but could vary depending on how big the sandwiches are and how much meat is used for each sandwich.

You do not have to have your roast sliced thin. A roast not sliced will work great too. If you want it sliced your local butcher or meat counter should be able to slice it for you.

The cooking times are for 3-5 lbs of meat. If you have a larger roast you will need to let it cook for longer. I estimate about an hour to an hour half more cooking time for each pound of meat added.

If you have more than 5 pounds of meat you will need more sauce/gravy. The recipe as written work great with up to 5 lbs. of meat and gives you plenty of au jus for dipping.

You can use any type of bun and cheese for these sandwiches.

You do not have to add onions to the roast.

You can also add bell peppers to the pan and let them cook with the beef roast and onions.

I you like mushrooms on your sandwich do not add them to the pan for cooking. They will cook too much and be soggy and awful. Just toss the sliced mushrooms in the hot pan when it comes out of the oven and let them heat in the gravy/sauce while you prepare your buns.

Nutrition information is automatically calculated and should only be used as an approximation.