Entrée: United States – French Dip Sandwich

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Additional 15 min

Total 2 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3 lb (1.4 kg) eye of round roast
1 tbsp (15 ml) vegetable oil
1 tsp (5 ml) kosher salt
1 tsp (5 ml) black pepper
1 onion, sliced
4 cups (960 ml) beef stock or low-sodium beef broth
1 bay leaf
1 tsp (5 ml) Worcestershire sauce
French rolls or baguette, split and toasted

Show original ingredient measurements

3 lb (1.4 kg) eye of round roast
1 tbsp (15 ml) vegetable oil
1 tsp kosher salt
1 tsp black pepper
1 onion, sliced
4 cups (960 ml) beef stock or low-sodium beef broth
1 bay leaf
1 tsp (5 ml) Worcestershire sauce
French rolls or baguette, split and toasted

Instructions

1. Season roast with salt and pepper and sear all sides in a hot skillet with oil until browned.  
2. Transfer to a roasting pan with sliced onion; roast at 325°F (160°C) until internal temp is 125–130°F (52–54°C) for medium-rare.  
3. Remove roast to rest; pour pan drippings and onions into a skillet, add beef stock, bay leaf and Worcestershire, simmer 10–15 minutes and skim fat.  
4. Slice roast thinly across the grain and pile on toasted rolls.  
5. Strain and serve hot au jus alongside for dipping.