French Onion Beef Au Jus Sandwiches

Recipe from Beef Culinary Center — Iowa Beef Industry Council

French Onion Beef Au Jus Sandwich

French Onion Beef Au Jus Sandwich

Prep Time: 20 minutes
Cook Time: 3 hours
Servings: 10


  • 1 boneless beef roast, such as round rump, round tip, bottom round or brisket (3 to 4 pounds)
  • 2 tablespoons soybean oil
  • 2 large sweet onions, cut into ¼-inch thick slices
  • 2 cups water
  • ½ cup reduced sodium or regular soy sauce
  • 1 package (1¼ ounces) dry onion soup mix
  • 1 large clove garlic, minced
  • 8 to 10 French rolls, split, toasted
  • 1 cup shredded Swiss cheese

Heat oil in stockpot over medium heat until hot. Place beef roast in stockpot; brown evenly. Remove roast from stockpot.

Add onions to stockpot; cook 8 to 10 minutes or until tender and lightly browned, stirring occasionally. Add water, soy sauce, soup mix and garlic. Return roast to stockpot; bring to a boil. Reduce heat; cover tightly and simmer on range top or in preheated 325°F oven 2½ to 3¼ hours or until roast is fork-tender.

Remove roast; keep cooking liquid warm. Carve roast across the grain into thin slices. Place rolls on metal baking sheet; top evenly with beef. Sprinkle cheese evenly over beef. Place sandwiches under broiler so surface of cheese is 3 to 4 inches from heat. Broil 1 to 3 minutes or until cheese is melted.

For open-faced sandwiches, spoon cooking liquid over top, as desired. For closed sandwiches, serve cooking liquid in small bowls for dipping.

Nutrition per serving: 318 Calories, 12g Fat, 71mg Cholesterol, 1039mg Sodium, 24g Carbohydrate, 1.6g Fiber, 31g Protein