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  • Homemade Roast Beef with Easy Au jus – Simply Scratch

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    A simple recipe for making Homemade Roast Beef. Beef top round is rubbed with oil, studded with slivers of sliced garlic, and seasoned with salt and pepper, sits on a bed of herbs and slowly roasts until perfect and served with a simple au jus. This recipe will feed 6 to 8 depending.

    Happy Wednesday that feels like Monday! I hope you all had a wonderful holiday! We spent time with friends and family and it was wonderful but as always, it goes by way too fast. By the time this recipe is live, Christmas will be over but with the new year fast approaching. I’m so looking forward to it too! I love New Years Eve just as much as Christmas. The past few years our girls have been celebrating with friends, leaving Pat and I to celebrate just the two of us. Albeit new, it has become somewhat of a tradition that Pat will make us a fire, I’ll make us a nice and sometimes fancy (sometimes not) dinner and we watch movies all night.

    Easy Roast Beef with Au jus l SimplyScratch.com #easy #roast #beef #holiday #christmas #recipeEasy Roast Beef with Au jus l SimplyScratch.com #easy #roast #beef #holiday #christmas #recipe

    One year I made pad Thai, another year fettuccine… this year I’m making roast beef. And I even know what side dish I’m serving with it. But that’s another post. Either way, cozy comfort food is on the menu, just how we like it.

    Right now you might not feel like making something extravagant. I get it. However when you see how not hard making roast beef actually is, you just might feel like it for New Years. This is the perfect date night main course or family Sunday dinner. I’ve made this recipe so many times because it’s SO easy and each time it turns out perfect.

    To make this easy homemade roast beef you will need:

    • top round roast – Use a 3 to 3-1/2 pound roast.
    • olive oil – Helps create a crust and allows the seasonings to adhere to the roast.
    • kosher salt – Lends flavor and aids in creating a crust on the outside of the roast.
    • coarse ground black pepper – Lends distinct bite and flavor.
    • garlic – Flavors the inside of the roast.
    • fresh thyme and rosemary – Infuses the meat and any pan drippings with flavor.

    Easy Homemade Roast BeefEasy Homemade Roast Beef

    Preheat your oven to 375℉ (or 190℃).

    Next massage 2 teaspoons olive oil into the meat.

    make small shallow cuts in roastmake small shallow cuts in roast

    Using a paring knife and make slits into the roast.

    thinly sliced garlicthinly sliced garlic

    Slice 3 peeled cloves of garlic.

    insert the sliced cloves into the roastinsert the sliced cloves into the roast

    Insert thin garlic slices into the slits. Then season generously with kosher salt and freshly ground black pepper.

    bundle of herbsbundle of herbs

    Next, tie up the herbs with kitchen string and place the bundle on the roasting rack that is set into a roasting pan.

    place roast on herbsplace roast on herbs

    Set the roast, garlic side facing down, on top of the herbs.

    roast beefroast beef

    In your preheated oven, roast in the lower third of your oven for 45 minutes. The internal temperature should be around 98° (give or take) then reduce the oven temperature to 250°F and continue roasting until the internal temperature reaches 135°. Remove and transfer the roast to a carving board, tent with foil and allow to rest for 10 to 15 minutes.

    NOTE: As you can see, it’s pretty fool-proof, however the most important thing is having an instant-read thermometer so you can track the internal temperature. I’ll link to the one I have (love it!) in the recipe printable.

    let rest before slicing and servinglet rest before slicing and serving

    Meanwhile, make the au jus.

    make au jusmake au jus

    Heat the pan dripping that are in the pan on your stove over medium heat. While whisking, pour the beef stock into the pan along with the tamari. Simmer for 5 to 10 minutes or until hot. Transfer to a serving dish and cover to keep warm.

    thinly sliced roast beefthinly sliced roast beef

    Lastly, roll the roast on its side and remove each one of garlic cloves. Then using a sharp knife to carve thin slices of the roast beef.

    Easy Roast Beef with Au jusEasy Roast Beef with Au jus

    Finally, serve with au jus.

    Easy Roast Beef with Au jus Easy Roast Beef with Au jus

    What To Serve with Roast Beef:

    What To Make With Leftover Roast Beef:

    Leftover roast beef is incredible in sandwiches, we like it sandwiched in a baguette or ciabatta loaf with horseradish sauce, arugula, onion and provolone cheese or save and make these French dip subs. You could also make this simple yet amazing appetizer!

    Easy Roast Beef with Au jusEasy Roast Beef with Au jus

    Enjoy! And if you give this Homemade Roast Beef recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Easy Roast Beef with Au jus Easy Roast Beef with Au jus

    Yield: 6 servings (depending)

    Homemade Roast Beef with Easy Au jus

    A simple recipe for making Homemade Roast Beef. Beef top round is rubbed with oil, studded with slivers of sliced garlic, and seasoned with salt and pepper, sits on a bed of herbs and slowly roasts until perfect and served with a simple au jus. Serves 4 to 6 depending.

    Prep Time: 15 minutes

    Cook Time: 1 hour 5 minutes

    Additional Time: 1 hour 20 minutes

    Total Time: 2 hours 40 minutes

    • 3½ pound top round roast
    • 2 teaspoons olive oil, extra light
    • kosher salt
    • freshly ground black pepper
    • 3 cloves garlic, large, thinly sliced
    • 4 sprigs thyme
    • 4 sprigs rosemary
    • plus kitchen string

    FOR THE AU JUS:

    • 2 cups beef stock
    • 1 tablespoon low-sodium tamari

    • Set the roast out 1 hour before roasting.

    • Preheat your oven to 375℉ (or 190℃) and move your oven rack to the lower third of your oven.

    • Rub the roast with olive oil.

    • On the bottom side of the roast, use a paring knife to make small slits. Insert the thinly sliced garlic. Season the roast generously with kosher salt and freshly ground black pepper.

    • Tie the herbs together with kitchen string and place onto your roasting rack that is set into a roasting pan. Spray the rack with olive oil or cooking spray if not already nonstick.

    • Place the roast, garlic side facing down, on top of the herbs and roast fro 45 minutes (typically at this point the internal temperature is around 96-98°).

    • Then reduce the heat to 250°F and continue roasting until the internal temperature reaches 135°F.

    • Remove the roast and transfer it to a cutting board. Cover with foil to rest (about 10 to 15 minutes) while preparing the au jus.

    • Place the roasting pan onto a large burner on your stove top. Bring to a simmer on medium heat. While whisking, pour the beef stock into the pan along with the tamari. Simmer for 5 to 10 minutes or until hot.

    • Thinly slice the beef and serve with au jus.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 4ounces (approximately), Calories: 503kcal, Carbohydrates: 2g, Protein: 53g, Fat: 32g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Trans Fat: 2g, Cholesterol: 183mg, Sodium: 541mg, Potassium: 1044mg, Fiber: 0.2g, Sugar: 0.5g, Vitamin A: 68IU, Vitamin C: 2mg, Calcium: 58mg, Iron: 6mg

    Author: Laurie McNamara

    Course: Recipes

    Cuisine: American

    This recipe was originally posted on December 26th, 2025 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • Dripping Food Strategically Held Over Other Food

    Dripping Food Strategically Held Over Other Food

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    NAPERVILLE, IL—Working quickly and efficiently after the roast beef sandwich he’d been eating unexpectedly began to leak juices from the back, local man Dave Brauer reportedly rushed to strategically hold his dripping food over other food Thursday. “Oh shit, that’s not good,” said Brauer, who, with a mouth full of bread, beef, and various sauces, sprung into action and ensured that not a single drop of delicious sauce, fat, or meat juice fell on a piece of his plate that did not hold a starchy, fried, or dippable side. “Dammit. This soft bread can’t stand up to all these liquids. That’s okay. I’ll just mop it up with my fries. Oh, yeah. That’s good.” At press time, sources confirmed Brauer was despondent after he’d leaned in to take a big bite of his sandwich, only for it to collapse in his hands and cause a large pile of meat to fall directly into his lap.

    Fuddruckers Pursues Market Opportunity By Opening 1,000 Locations In Russia

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  • French Dip Sliders – Oh Sweet Basil

    French Dip Sliders – Oh Sweet Basil

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    French dip sliders are perfect for a quick and easy family dinner or for the next big game day! These are buttery with caramelized onions and a luscious aus jus!

    French dip sliders are not at all something I grew up with but occasionally when life was busy, the weather chilly and mom was tired she’d gather up simple ingredients for French dip sandwiches. Just sliced roast beef, hoagie rolls, and flavorful aus jus was all she needed to get dinner in the table for five hungry kids.

    We have our own French dip recipe on the blog but knowing how mouth watering our ham and cheese sliders are, I have been itching to make a new sliders recipe. You guys, forget the ham ones, these are out of this world. The best thing I’ve made in months!

    Why Make Sliders?

    Not that sliders need to be justified, but just in case you wondering why you should make them, let me tell you! Sandwiches are like the best things ever! They are like a whole meal all in one perfect little package. Sliders are just mini sandwiches, so you can eat more than one and not feel guilty! The bread to meat ratio is even better than in a full sized sandwich, and they can be eaten for dinner or for an appetizer. It’s just all around winning!

    A photo of a pan full of perfectly baked french dip sliders.

    How to Make French Dip Sliders?

    These french dip sliders come together in three different steps…the caramelized onions, the sandwiches, and the aus jus. First, preheat your oven to 350 degrees and grease a 9×13 baking pan.

    Caramelized Onions

    Let’s start with the caramelized onions so that they are ready to go when you assemble the sliders. Slice a medium yellow onion and then melt a couple tablespoons of butter in a saute pan over medium heat. Add the onions to the butter with two sprigs of fresh time and water. Stir the onions occasionally and add salt and pepper. The onions will begin to turn golden and soften. They will cook for about 20-25 minutes.

    A photo of french sliders being prepared with the caramelized onions added.A photo of french sliders being prepared with the caramelized onions added.Sandwiches

    Now it is time to start assembling the sliders! These are so easy! Start by slicing your rolls in half and place them side by side in your greased 9×13 pan cut side up as shown below.

    A photo of a layer or slider rolls sliced in half and laying in a pan.A photo of a layer or slider rolls sliced in half and laying in a pan.

    Then you want to lather the top of each roll with stone ground dijon mustard. A different kind of mustard can be used, but we really recommend a stone ground dijon mustard. It just gives it best flavor and extra texture.

    A photo of french dip slider being assembled with the mustard added to the rolls.A photo of french dip slider being assembled with the mustard added to the rolls.

    Then add a layer of thinly sliced roast beef. We like to go to the deli counter and ask them for a half pound of their best roast beef. Then we just evenly layer it all over the mustard buns.

    A photo of french dip sliders being constructed with a layer of roast beef added.A photo of french dip sliders being constructed with a layer of roast beef added.

    Next comes the cheese!! We love these sliders with provolone, so we pick up 9-12 slices at the deli counter when we get the roast beef. You can’t have too much cheese, so load it up! Place a layer of cheese on top of the roast beef.

    A photo of french dip sliders being constructed with a layer of provolone added on tope of the roast beef.A photo of french dip sliders being constructed with a layer of provolone added on tope of the roast beef.

    Now we are going to grab those caramelized onions we made first. Place those evenly over the top of the cheese, and then place the other half the buns on top.

    A photo of the french dip sliders with the top rolls added.A photo of the french dip sliders with the top rolls added.

    Now we need to mix together the yummy butter topping that will coat the top of the buns. We are going to melt most of the remaining butter, and add a teaspoon of worchestershire sauce and toasted sesame seeds. Brush the melted butter mixture all over the top of the buns, and then cover the baking dish with foil and bake for 20-30 until the sliders are golden brown. We like to top it with chopped fresh parsley after it is done baking.

    A photo of baked french dip sliders.A photo of baked french dip sliders.

    Aus Jus

    While the sliders are baking, let’s make the delicious aus jus! It is so dang good I could drink it! But that would be sort of weird, so I’ll sick to dunking my sliders in it!

    Melt the last tablespoon of butter in a skillet, and then add the garlic, beef stock, worchestershire sauce and fresh thyme. Let it simmer on the stove for about 10 minutes until it reduces a little and thickens slightly.

    Serve the sliders with little cups of aus jus on the side for dipping! I’m drooling!

    A photo of someone holding a single french dip slider about to dip it into a cup of aus jus.A photo of someone holding a single french dip slider about to dip it into a cup of aus jus.

    Watch How These Sliders are Made…

    What to Eat with French Dip Sliders?

    If you are serving french dip sliders as an appetizer, you could serve it up with any delicious appetizer you want. Head to all our appetizers for ideas! We like to have a good balance of sweet and savory appetizers and treats.

    French dip sliders as a meal can go with all sorts of different sides. We love it with herb and garlic roasted potatoes and some roasted garlic veggies. A side of baked beans is great on the side too with a fresh fruit salad. You could really do anything you want! Head here for more side dish ideas.

    A photo of a single french dip slider on a black plate.
    Why Do They Call Sliders Sliders?

    There are many theories out there as to where the name “sliders” comes from. Most agree that the term “sliders” was first used in the 1940s in the US Navy to describe miniature hamburgers that were greasy and just slid right down when you ate them. The term “sliders” has since been expanded to include all sorts of small sandwiches and not just mini burgers.

    What Is A Good Cut Of Beef For Roast Beef?

    A top loin roast is the best cut of beef for making roast beef that can be sliced for sandwiches.

    Can You Substitute A White Onion For a Yellow Onion?

    Absolutely, especially if you love the taste of onions. White onions tend to have a sharper and more pungent flavor than yellow onions. They cook up great for caramelized onions but will have a stronger taste.

    What Can You Substitute For Stone Ground Mustard?

    You can use a plain dijon mustard or a spicy brown mustard. We just love the flavor and texture that stone ground mustard adds.

    What Type of Bread Should Be Used for Sliders?

    Any small roll or bun will work just fine. They actually make little slider sized hamburger buns these day. Hawaiian sweet rolls are my preferred roll for sliders.

    A photo of a single french dip slider on a black plate.A photo of a single french dip slider on a black plate.

    These french dip sliders are my new favorite things ever! They are bold in flavor, juicy, cheesy and buttery. All the best things!!

    More Slider Recipes:

    Servings: 12

    Prep Time: 30 minutes

    Cook Time: 20 minutes

    Total Time: 1 hour

    Description

    These are buttery with caramelized onions and a luscious aus jus!

    • 12 Buns, Hawaiian or regular slider buns
    • 1/2 Cup Butter, divided
    • 1 Onion, yellow, medium, thinly sliced
    • 4 Sprigs Thyme, fresh, divided
    • 1 teaspoon Water
    • Kosher Salt
    • Black Pepper, freshly ground
    • 3 Tablespoon Dijon mustard, Stone Ground
    • 1/2 Pound Deli Roast Beef
    • 9-12 Slices Provolone Cheese
    • 1 teaspoon Worcestershire Sauce
    • 2 Tablespoons Mayonnaise
    • 1 teaspoon Dijon Mustard
    • 1 teaspoon Toasted Sesame Seeds
    • 1 Tablespoon Parsley, freshly chopped

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    To Caramelize Onions

    • In a large skillet over medium heat, melt 2 tablespoons of butter. Add onion and 2 sprigs thyme, water (this helps them brown) and season with salt and pepper.

      1/2 Cup Butter, 1 Onion, 4 Sprigs Thyme, 1 teaspoon Water, Kosher Salt, Black Pepper

    • Cook, stirring occasionally, until the onions begin to soften and turn slightly golden. Continue cooking, stirring occasionally, until onions are caramelized, 20 to 25 minutes. Remove from heat.

    For The Sandwiches

    • Spread an even layer of mustard onto bread. Top with a layer of roast beef and a layer of provolone. Top with caramelized onions, then cover with the tops of the rolls.

      3 Tablespoon Dijon mustard, 1/2 Pound Deli Roast Beef, 9-12 Slices Provolone Cheese

    • Melt all but one tablespoon of the remaining butter and mix with 1 teaspoon worcestershire, mayonnaise, dijon mustard, and the toasted sesame seeds. Spread over the buns. Cover with foil. Bake until golden and cooked through, about 20-30 minutes. Sprinkle the parsley on top after baking.

      1/2 Cup Butter, 1 teaspoon Worcestershire Sauce, 2 Tablespoons Mayonnaise, 1 teaspoon Dijon Mustard, 1 teaspoon Toasted Sesame Seeds, 1 Tablespoon Parsley

    To make the Au Jus

    • Meanwhile,  melt remaining 1 tablespoon butter in a medium skillet over medium heat. Stir in garlic and cook until fragrant. Add beef stock, Worcestershire sauce and remaining 2 sprigs thyme, stripped from stem. Season with salt and pepper. Simmer for 10 minutes until reduced slightly. Serve squares with au jus on the side for dipping. 

      1/2 Cup Butter, 4 Sprigs Thyme, Kosher Salt, 1 Clove Garlic, 1 Cup Beef Broth, 1 Tablespoon Worcestershire Sauce, Black Pepper

    Toast sesame seeds in a pan over medium heat, stirring often until they start to turn golden.
    To reheat, place sliders on a baking sheet, cover with foil and reheat in a 350 degree oven for 12 minutes.

    Serving: 1SliderCalories: 330kcalCarbohydrates: 35gProtein: 14gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 928mgPotassium: 128mgFiber: 1gSugar: 5gVitamin A: 440IUVitamin C: 11mgCalcium: 180mgIron: 11mg

    Author: Sweet Basil

    Course: 100 + BEST Easy Beef Recipes for Dinner, Fixing Lunch with Sandwich Recipes that Aren’t PB&J

    Cuisine: American

    A photo of a single french dip slider on a black plate.A photo of a single french dip slider on a black plate.

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    Sweet Basil

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