Roast Beef With Au Jus Sauce

Au jus sauce recipe is a tasty French dip for beefiness roast sandwiches or for drizzling on your beef and potatoes. Information technology is similar a jacked-up beef broth made from pan drippings and beef stock infused with ingredients to upward the flavor profile.

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In this recipe post, I'll show you how to make beef au jus using the fat drippings of a beef roast. Then, make delicious French dip sandwiches much similar Philly cheesesteak.

Ingredients Needed to Make the Beef Au Jus

Beef Roast Pan Drippings – The roast I used was a Sirloin tip. It is an economic choice and when thinly sliced information technology was perfectly tender for the sandwiches. A USDA choice or prime rib roast could be used besides or top round, center of circular, rump roast, or meridian loin.

Small Yellow Onion – Finely chopped will add some overnice flavor to the au jus.

Thyme – Either a sprig of fresh thyme or a little dried thyme.

Cornstarch – For a fleck of thickening.

Beef Broth or Stock – Y'all can use shop-bought containers or apply Better Than Burgoo, roast beef concentrate.

Spices for a Steak Rub – Your roast volition need some love before you broil it and this will besides give the au jus some flavor. Common salt and pepper of form and dried oregano, dried basil, granulated or powdered garlic, and powdered onion.

If y'all don't have pan drippings from a beef roast, you can make au jus with these ingredients.

4 tablespoons butter (57 grams) – This is the substitute for the fat content.

Small Yellow Onion – For season.

Thyme – A fresh sprig or ½ teaspoon dried.

Worcestershire sauce – 2 teaspoons, for flavor and umami.

Crimson Wine Vinegar – ½ teaspoon for a fiddling acid.

Cornstarch – 2 teaspoons to thicken.

Beef Goop – Same 2 ½ cups as above and I recommend that you use Better Than Bouillon roast beef base for this. Information technology has some good beef flavor.

Common salt and Pepper – Especially pepper for a little spiciness. Improve than Burgoo is salty so you may not need more.

Kitchen boutonniere – ½ to 1 teaspoon for color.

Preparing and Cooking a Beefiness Roast

Depending on the cut of meat you are using, it may need to be secured with butcher'due south twine. The sirloin tip roast that I used was secured in 3 places.

Then coat all sides of the roast with olive oil and then sprinkle the meat with the rub that yous are using. The amounts of spices I used are in the recipe card.

Apply a large skillet on your stovetop to sear the beef. Put a little olive oil in the pan and plough up your heat to medium-high. Sear all sides of the roast for about 3 minutes per side.

Preheat your oven to 250 degrees F. Place the roast into a roasting pan and place information technology in the oven. Cook the roast until the internal temperature is 130° F for medium-rare or 140° F for medium. The 3.2 pound roast that I used took 1 hour and 45 minutes to achieve 130°. And so that is 30 to 35 minutes per pound. An oven temperature probe is a good tool to use when roasting. Here'southward a link to an inexpensive Taylor Digital Instant Read Probe .

Once the roast is done, remove it from the oven and tent with aluminum foil for at least fifteen minutes. This will allow the meat juices to stabilize.

Making the Au Jus

Pour the meat juices from the roast and whatsoever browned bits into a skillet. Place this on the stovetop on medium rut and then add together the chopped onion. Cook the onion until it is translucent which takes around 4 minutes. Then add the cornstarch to the beef broth and stir to deliquesce. Pour the broth into the skillet along with the thyme and bring this to a boil. Simmer for v minutes to allow the flavors to develop. Taste and add common salt and pepper as desired.

Pour the mixture through a fine-mesh strainer into a suitable container. Serve it right away or store it in your refrigerator until used. Just reheat it in your microwave.

Making a French Dip Sandwich

Now that we have our au jus, we need to make a sandwich.

Allow your roast to completely cool and then piece it thinly using a sharp knife. I am fortunate to have a wife who sells bread and has a meat/bread slicer. If y'all didn't make a roast you could buy some sliced roast beef from your grocer's deli.

To brand a Philly Cheesesteak blazon sandwich you need some breadstuff like a hoagie roll or Kaiser scroll similar I used. The bread should be pretty sturdy to stand to the dipping sauce.

Use a griddle pan or large skillet with a bit of vegetable oil on medium-high heat and add a handful of sliced beefiness for each sandwich yous make. Sear that for a couple of minutes so turn it over and add some provolone cheese slices. Embrace the pan with a large lid or even some foil to hold the heat to cook the cheese.

Once squeamish and melted, place the meat onto your bun and add caramelized onions and/or sauteed sweet peppers.

This au jus sauce recipe is pretty tasty and piece of cake to make. And, you tin can either make it with or without meat drippings. Information technology's wonderful with a French Dip sandwich.

Also, have a expect at these tasty recipes:

• Healthy roasted fall vegetables
• Crawly au gratin potatoes
• Jalapeno potatoes au gratin
• Roasted carrots with savory mushrooms
• Easy French onion soup

Beef Roast

• 1 3 to 4 pound beef roast, sirloin tip, top loin, rump, rib roast,
• 3 tbsp olive oil, divided
• 1 tbsp. kosher salt, mix together with the remaining ingredients to brand a rub
• 2 tsp. black pepper
• 1 tbsp. granulated garlic
• 1 tbsp onion pulverisation
• 1 tsp. stale oregano
• one tsp. stale basil

Au Jus

• 6 tbsp pan drippings and brown $.25 add some vegetable oil if necessary
• 1 small xanthous onion, minced
• 2 one//2 cups beef broth
• 2 tsp cornstarch
• i/2 tsp dried thyme or 1 fresh sprig
• kosher table salt and black pepper

French Dip Sandwich

• sliced roast beef
• provolone cheese, block or slices
• hearty sandwich rolls like hoagie roll or Kaiser roll
• caramelized onions and sauteed sugariness peppers

Cook Mode Foreclose your screen from going dark

Beefiness Roast

• Preheat your oven to 250° F.

• Tie your roast with butcher's twine, (trussing the beef) to continue it meaty so it roasts evenly. Coat the roast all around with 1 1/2 tablespoons of olive oil, and then cascade on the dry rub and coat all surfaces.

• Using a big skillet on medium-high rut on the stovetop, add 1 1/ii tablespoons of olive oil and sear all sides of the roast. Well-nigh three minutes per surface.

• Place the beef into a roasting pan and place information technology into the oven. Roast the beefiness until the internal temperature is 130° F for medium-rare or 140° F for medium. This volition take xxx to 35 minutes per pound of beef.

• Remove the beef from the oven and tent with aluminum foil for at least 15 minutes before it is carved. Let the beef completely cool for slicing sparse.

Au Jus

• Identify the pan drippings and brown bits into a skillet. Heat the skillet to medium and add the chopped onion. Saute for about 4 minutes until translucent.

• Whisk the cornstarch into the beef broth and add to the skillet along with the thyme. Plough the heat upwardly a chip and bring it to a eddy. Then simmer for another 4 to 5-minutes.

• Strain the au jus with a fine sieve into an appropriate container. Serve hot one the side for roast or as a French dip with sandwiches.

French Dip Sandwiches

• Use a griddle pan or a skillet at medium-loftier temperature and add about 2 teaspoons of vegetable oil. Add a handful of sliced beef for each sandwich yous are making. Sear the beefiness for ii minutes and then turn and place some sliced provolone on the beef. Cover with a large lid or tent with foil to allow the cheese to melt.

• Place the beef and cheese onto a bun. Carmelized onions and/or sauteed sweetness peppers could be added if desired.

1. If you take a favorite rub for your beef by all ways use it.
2. Rather than using cornstarch for thickening, simmer the au jus until it has thickened to your liking.
3. Store leftover au jus in a tight-lidded jar in your fridge for up to iii days. Freeze the au jus in a tight-lidded jar for up to 3 months.
4. The nutrition information is for 1/4 cup of au jus but.

Calories: 100 kcal

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Source: https://www.joeshealthymeals.com/beef-au-jus-sauce-recipe/

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