French Dip Sandwihes [Roast Beef au jus]


For people who like beef and especially rare beef there's nothing more satisfying than thinly-shaved rare roast beef piled high on a Kaiser roll with a dollop of Horseradish on top. Yes, there really is a horseradish council.

This page will show you how I make my roast-beef au jus sandwiches. I'll even help you with your French vocabulary!

French Dip

The sandwich is a roast beef sandwich with its own juice. Au jus is French for "with its juice." The use of French words somehow made this "roast beef with juice" become a "French Dip." Undoubtedly in the heart of France they call this Freedom Sandwich or something.

Things to Have


Oven Accoutrements


  1. First move your oven racks so you have lots of room to put the roast in the center.
  2. I also like to put a pan below it to catch dripping just in case the disposable roasting pan has a pinhole leak.
  3. Place the cooling rack in the roasting pan, and place in the oven
  4. Set the oven for 225°F (107°C).
  5. Turn the meat so the "cap" of fat is on top.
  6. Coat with olive oil -- including the sides -- and liberally rub the seasoning into the top and sides.
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Drain the pan jus into a dipping vessel. Some people add beef stock or broth and boil together for a bit. I'm a purist and love the rendered fat without diluting it.