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Roast Beef with Onion Au Jus

2 beef eye round roasts (about 3 pounds each)
8 garlic cloves
1/4 cup vegetable oil
1 envelope onion soup mix
2 cups water
Additional water or beef broth
1 envelope au jus gravy mix

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

Printed from tasteofhome.com Oct 14, 2008

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Roast Beef with Onion Au Jus cont.

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. Tip: Reheat in an
electric roaster or slow cooker.

Yield: 18-20 servings.