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–+ servings
French dip cut in half with au jus

Smoked Eye of Round French Dip from Salant Family Ranch

5 from 1 vote
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Course: Dinner, Lunch, Sandwich
Cuisine: American
Keyword: Dip, Eye of Round, French, Leftovers, Ranch, Sandwich, Slow Roasted, Smoked
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 6 servings
Author: Chef Tony Zentgraf
Get creative! Season the outside of the Eye of Round with other seasoning blends.
Spice it up, do a chipotle powder rub with some salt for a Mexican twist.
Or how about a black pepper crusted roast, giving your sliced meat for sandwiches that pepper bite.
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Preparation for Smoking the Eye of Round

  • 3 lbs Eye of Round
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • ½ tsp Granulated Garlic
  • ½ tsp Granulated Onion

Prep for Sandwich

  • 1 ea Yellow Onion sliced
  • 1 ea Yellow, Red or Orange Bell Pepper
  • 2 cups Au Jus
  • 2 ea Sourdough Rolls
  • Mayonnaise (if you would like)

Ingredients for Au Jus

  • 2 cups Water
  • 1 tbsp Better than Bouillon Beef Base 3 dashes of Worcestershire Sauce
  • ¼ tsp Granulated Garlic
  • ¼ tsp Granulated Onion

Instructions

Smoking the Eye of Round

  • Heat your smoker to 225° I used a Traeger Pellet Smoker, you can use a Kamado Joe, or even slow roast the eye of round in the oven.
    In the oven works just as well, keep the temperature at 225° for a slow cook so the eye of round doesn't get tough.
  • Smoke or roast until the meat reaches 130° internal temperature.
    It will take approximately 1 1/2 hours. Keeping the eye of round on the rare to medium-rare side keeps this cut of meat more tender than above medium temperature.
  • Remove from the smoker or oven and let rest for at least 15 minutes
  • When ready to serve, slice the meat into very thin slices into round pieces.
    The smoke should have given the roast a nice bit of smoke ring.
    Smoked Eye of Round roast cooked to medium temperature for use as french dip or sandwiches

Preparing the Aus Jus

  • In a pan, heat 2 cups of water. Bring to a boil.
  • Add in 1 Tbl of beef base. I like to use Better than Bouillon Beef Base for this application. You can use a beef broth, it works just as well.
    The beef base allows you to adjust the beef intensity where beef broths may be a bit flat on the flavor. Be careful not to use too much beef base, it will create a salt au jus.
  • Season the au jus with 3 dashes of worcestershire sauce.
  • 1/4 tsp granulated garlic and 1/4 tsp granulated onion.
    Mix to combine and serve in a ramekin or small bowl.

Saute the Onions and Bell Pepper

  • Slice the onions and peppers into strips.
  • Heat a pan with 1 tsp vegetable oil.
  • Add the onions and peppers and saute until they are translucent and have gained some browning on the onions.
    Season aas needed if you would like.

Assembling the French Dip

  • Heat the Sourdough Rolls in the oven.
  • Once heated, spread in the mayonnaise if desired.
  • Add the beef, fold as you place the meat in the roll. Layer on top of each slice.
  • Top with the sauteed onions and bell peppers.
  • Serve with the au jus in a ramekin or bowl on the side.
    ENJOY!