French Dip Sandwich

The eye of the round roast is smoked over pecan wood next to a beef broth and onions until it’s ready to melt in your mouth. Served on a roll and dipped in the au jus to make a great sandwich!

Servings people (varies)

Prep Time 20

Cook Time 1 30

Resting Time 30

Total Time 2 20

Equipment

Pellet grill or smoker
Probe thermometer
Aluminum pan

Ingredients

Meat

4 lb. Eye of the Round choice grade
1 tbsp olive oil
4 tbsp beef rub

Wood

pecan wood pellets

Au Jus

8 oz Johnny’s French Dip Au Jus
2 cups water
1 Vidalia sweet onion sliced
2 tsp olive oil
½ tsp salt
½ tsp black pepper

Sandwich

8 French rolls
16 slices provolone cheese

Instructions

Part 1 - Roast Prep / Preheat Smoker

Coat the roast with a little olive oil and season with a good amount of beef rub.
Allow the roast to sit out on the counter for about 30 minutes while the smoker comes up to temperature.
Preheat your smoker to 275⁰F. Use pecan wood or your preferred blend.

Part 2 - Prep Au Jus

Thinly slice the onion before adding them into a half-size aluminum pan. Toss the onion with a drizzle of olive oil and a pinch of salt and pepper. Set aside until ready to smoke the roast.
In a bowl or large measuring cup, mix 8 oz. Johnny’s French Dip Au Jus with 2 cups of water. Set aside until needed.

Part 3 - Begin Smoking

Place the roast and the pan directly onto the rack.

Part 4 - Add Sauce Mixture / Flip the Roast

After 20 minutes of smoking, pour the Johnny’s French Dip and water mixture into the pan with the onions. Place a lid on the pan or cover with tin foil.
Flip the Eye of Round roast and insert a probe thermometer into the center. Set the alarm for 130⁰F which should get it to medium-rare. It should take about 1 hour 15 minutes after flipping the meat to reach your desired doneness.

Part 5 - Remove Roast

Once the roast reaches the desired temperature remove it from the smoker and loosely cover with foil.
Let the meat rest for at least 30 minutes before slicing.
Keep the pan with the onions and liquid in the smoker until ready to use it.

Part 6 - Carve Meat

Remove the pan from the smoker and set aside on your counter.
Slice the roast across the grain as thin as possible.
Place the sliced meat into the pan of liquid.

Part 7 - Build Sandwich

Place as much or as little meat from the hot Jus onto a French roll along with sliced provolone cheese and some of the onions from the Au Jus. You can also drizzle some Horseradish Sauce onto the meat.
Pour some Au Jus Into a small bowl or ramekin for dipping.

Author: Dee Sefcik

Calories: 4521kcal

Cost: 35

Course: Main Course

Cuisine: BBQ

Keyword: Beef dip, french dip, sandwitch

Nutrition