Roast Beef with Onion au Jus

Roast Beef with Onion au Jus is a dairy free hor d'oeuvre. One serving contains 222 calories, 30g of protein, and 9g of fat. This recipe serves 20. For $1.37 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 3 hours and 15 minutes. Head to the store and pick up au jus gravy, beef broth, garlic cloves, and a few other things to make it today. Only a few people made this recipe, and 7 would say it hit the spot. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 83%. This score is excellent. If you like this recipe, you might also like recipes such as Onion Beef au Jus, Homemade Roast Beef Sandwich Au Jus, and Homemade Roast Beef with Easy Au jus.

Servings: 20

Preparation duration: 45 minutes

Cooking duration: 150 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions With a sharp knife, make four slits in the top of each roast and insert garlic cloves into slits. In a Dutch oven over medium-high heat, brown roast on all sides in oil; drain. Rub soup mix over meat. Add water; cover and bake at 325° for 2-1/2 to 3 hours or until tender. Remove meat from cooking liquid; cool meat. Cover and refrigerate overnight. Skim fat from cooking liquid; refrigerate in a covered container. Slice beef 1/4 in. thick, set aside. Pour cooking liquid into a large measuring cup. If needed, add enough water or beef broth to measure 3 cups. In a Dutch oven, combine au jus mix and reserved cooking liquid until smooth. Cook and stir over medium until mixture comes to a boil. Reduce heat; add sliced beef and reheat on low for 15-20 minutes. Yield: 18-20 servings. Tip: Reheat in an electric roaster or slow cooker. Originally published as Roast Beef with Onion Au Jus in Down the Aisle Country-Style2000, p32 Print Add to Recipe Box Email a Friend

 

Step by step:

1. With a sharp knife, make four slits in the top of each roast and insert garlic cloves into slits.

2. In a Dutch oven over medium-high heat, brown roast on all sides in oil; drain. Rub soup mix over meat.

3. Add water; cover and bake at 325° for 2-1/2 to 3 hours or until tender.

4. Remove meat from cooking liquid; cool meat. Cover and refrigerate overnight. Skim fat from cooking liquid; refrigerate in a covered container.

5. Slice beef 1/4 in. thick, set aside.

6. Pour cooking liquid into a large measuring cup. If needed, add enough water or beef broth to measure 3 cups.

7. In a Dutch oven, combine au jus mix and reserved cooking liquid until smooth. Cook and stir over medium until mixture comes to a boil. Reduce heat; add sliced beef and reheat on low for 15-20 minutes.

Nutrition Information:

covered percent of daily need