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Roast Beef with Onion Au Jus
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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 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.
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |