Teresa's Recipes
Beef Au Jus
Indulge in the rich flavors of Beef Au Jus, a timeless classic that hails from French culinary traditions. This dish features succulent, slow-roasted beef, perfectly complemented by a savory, aromatic jus that captures the essence of the meat. As the beef cooks, it becomes tender and infused with the flavors of garlic, herbs, and a splash of Worcestershire sauce. Perfect for special occasions or a comforting family meal, serve this dish with crusty bread for dipping into the luscious jus.
Ingredients
- 3-4 pounds, preferably chuck roast or ribeye Beef roast
- to taste Salt
- to taste Black pepper
- 1 teaspoon, chopped Fresh thyme
- 1 teaspoon, chopped Fresh rosemary
- 2 tablespoons Worcestershire sauce
- 4 cloves, minced Garlic
- 1 large, sliced Onion
- 4 cups Beef broth
Dietary Notes
- Servings: 6-8
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Calories: 400
- Fat: 20g
- Carbs: 5g
- Protein: 50g
- Sodium: 800mg
- Sugar: 1g
Instructions
- Preheat the oven to 325°F (160°C).
- Season the beef roast generously with salt and black pepper on all sides.
- In a large oven-safe pot or Dutch oven, heat a drizzle of oil over medium-high heat.
- Add the beef roast to the pot and sear it on all sides until browned, about 5 minutes per side. This step locks in the juices and adds depth of flavor.
- Remove the beef roast from the pot and set aside on a plate.
- In the same pot, add the sliced onion and minced garlic. Sauté until the onion is softened and translucent, about 5 minutes.
- Pour in the beef broth and add the Worcestershire sauce, rosemary, and thyme. Stir to combine and bring the mixture to a simmer.
- Return the beef roast to the pot, ensuring it is submerged in the liquid as much as possible.
- Cover the pot with a lid and transfer it to the preheated oven.
- Cook the beef roast for approximately 2 hours, or until it reaches your desired level of doneness. Use a meat thermometer for precision; medium-rare should read 135°F (57°C).
- Once cooked, remove the beef roast from the pot and let it rest for 10 minutes before slicing against the grain.
- Strain the cooking liquid through a fine-mesh sieve to remove the onion, garlic, and herbs, yielding a smooth jus.
- Serve the sliced beef with the au jus on the side for dipping, and enjoy with crusty bread or roasted vegetables.
Tips
- For added depth of flavor, consider marinating the beef roast in the Worcestershire sauce and herbs overnight.
- To create a more robust jus, add a splash of red wine to the pot along with the broth.
- Serve with mashed potatoes or roasted root vegetables to soak up the delicious jus.