French Dip with Au Jus

• servings: 12 servings
• active time: 2 hours
• total time: 3 hours 15 minutes

Ingredients

3-4 pound eye of round roast

1-2 tablespoons olive oil (Use enough to fully coat the roast.)

1 teaspoon smoked paprika

1 teaspoon brown sugar or sweetener

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon chili powder

1 teaspoon salt (Make adjustments to suit your taste.)

2 fresh rosemary sprigs

3-6 3-6 fresh thyme sprigs

Roast Beef drippings

2 tablespoons all-purpose flour

1-2 cups beef broth (Any broth or water will work.)

1/2 cup red wine (I use dry. Typically Cabernet Sauvignon.)

butter (Enough to spread butter onto both sides of the bread for toasting.)

French bread or baguettes

slices of cheese

Directions

Oven Roast Beef

Remove the roast from the fridge and allow it to come to room temperature. This can take 2-3 hours depending on the size of the roast you have.

Preheat the oven to 450 degrees.

Pat the roast dry and drizzle all sides of the roast with olive oil. Sprinkle the spices throughout and rub the spices into the meat. Ensure the entire roast is seasoned and add additional spices if necessary.

Add the optional rosemary and thyme to the pan.

Place the roast fat cap-side up in a cast iron skillet or roasting pan with rack. Having the fat cap side (the thick layer of fat on the outside of the meat) on top allows the fat to melt down into the roast as cooks for extra flavor.

Place the pan in the oven for 15 minutes or for however long it takes for the exterior meat to form a crust. It may take a few minutes longer.

Adjust the heat on the oven to 325 degrees. Continue to cook the roast beef until it reaches your desired level of doneness. I cook mine until it reaches about 125 degrees, which is around an hour or a little more of cook time.

Use a meat thermometer and remove the roast from the oven when it reaches the following:Rare: 113-120 degreesMedium Rare: 123-127 degreesMedium: 128-135 degreesMedium Well: 138-145 degreesWell Done: 148-155 degrees

When you remove the roast from the oven, its internal temperature will continue to rise by a few degrees due to the residual heat within the meat.

Allow the roast beef rest for at least 20 minutes prior to slicing. During this time, the internal temperature will continue to rise, and the juices within the meat will redistribute, resulting in a juicier and more flavorful roast. If you slice too soon you will likely end up with dry meat.

Air Fryer Roast Beef

Place the seasoned roast in the air fryer basket with the fresh herbs. I use a 7 quart air fryer. It fits a 3 1/2 pound roast. Use the size roast that will fit your air fryer or trim it to fit.

Air fry at 400 degrees for 15 minutes to sear the meat and create a crust on the outside of the meat.

Flip the roast and adjust the heat on the air fryer to 325 degrees. Continue to cook the roast beef until it reaches your desired level of doneness using a meat thermometer. See above for reference.I cook mine until it reaches about 125 degrees, which is around an additional 30 minutes of cook time. Cook time will vary based on the size of your roast. Do not use time as a reference guide, you need to use a meat thermometer to check the internal temperature.If your roast starts to brown quickly, place a piece of foil over the roast to tint and keep the roast from over-browning.

Au Jus Sauce

If you cooked your meat with fresh herbs, remove the cooked herbs and any large pieces of fat or other chunks of food from the drippings.

Heat the drippings in a pan on the stove at medium heat. I use the same cast iron skillet I cooked the roast in.

Add in the flour and stir. Continuously stir the mixture to avoid clumping until the flour is incorporated.

Reduce the meat to medium-low. Pour in the broth and wine. I start with 1 cup of broth and add more if needed to thin out the sauce. Stir and continue to cook for several minutes until the sauce thickens.

Taste repeatedly to ensure the sauce meets your taste. Add salt, pepper, or other spices as needed.

Sandwich Assembly

Spread the butter onto the bread and toast the bread in a hot skillet.

Load up the sandwiches with sliced beef, cheese, and dip them in Au Jus.

Nutrition

• Serving Size: 1 sandwich
• Calories: 740 kcal
• Total Fat: 25 g
• Total Carbohydrate: 65 g
• Protein: 59 g