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.
Course: Main Course
Keyword: Beef Roast, French Dip
Servings: 10Sandwiches (approx.)
Author: Beth, The Butcher's Wife
1 Roasting pan or 9x13 pan
3 to 5lb.Beef Roasted, sliced thin *sliced thin - optional - see notes below
2mediumyellow 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
Hoagie Buns for serving
Sliced Cheese for serving *provolone, pepper jack or Swiss are tasty
Preheat your oven to 250°F. Grease your roasting pan or 9x13 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!
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.