Roast Beef for French Dip Sandwiches


Round of Beef, trim if necessary

2 tsp Kosher Salt
1 tsp Celeriac Seed
1 tsp Granulated Garlic
1 tsp Granulated Onion
1 tsp Freshly Ground Pepper
1 tsp Paprika
1/4 tsp Cayenne
Canola Oil


  1. Remove your beef from the package and place in a rack at room temperature about 2 hours before using. If by any chance your beef is a little wet, this time will help the beef dry-out a bit.
  2. Trim your beef, and slash your beef superficially. Do the slashing in diagonal and then in the other direction to make a crisscross. Turn and repeat on the other side. Rest for at least 1 hour at room temperature
  3. Prepare your Rub, place all ingredients in a small bowl and combine them.
  4. Rub your beef with the prepared rub and sit at room temperature for 1 more hour.
  5. Heat your oven on at 550*F,
  6. Get ready a sheet pan with a griddle rack, or use a roasting pan with a roasting rack. Place your beef on it, and brush or drizzle with oil.
  7. When your oven is ready. Place your beef on the lowest rack and cook for 15 minutes, Then lower the heat to 325*F and insert an instant read thermometer from the side of the beef into the middle, set it to 155*F, If doing a tenderloin go with 125*F, If doing a Rump or round go to 130*F.
  8. Remove from oven when ready and sit for the least 15 minutes, before slicing. If is for sandwich meat, Allow to cool until next day and slice thin.


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