Roast beef au jus is a dish that serves the meat along with its own juices. The term "au jus" is taken from French and translates to "with juices." The jus may be included as a sauce, or it may be given its own bowl for dipping.
Serving roast meat au jus, similar to serving meat with gravy, is a method of incorporating pan drippings into the dish. The main difference between the two is that gravy is thickened, while jus is not.
A popular variant of roast beef au jus is the French dip sandwich. The sandwich, created in the early 20th century in Los Angeles, may be served with the buns presoaked in pan drippings, or a bowl of jus may be served alongside the sandwich.