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Roast Beef with Onion au Jus Recipe

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My brother, Rick raised the beef for our wedding. My cousin, Jackie Reader, turned 60 pounds of it into this delicious entree, which can also be served on rolls.

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Roast Beef with Onion au Jus Recipe

Prep: 45 min. Bake: 2-1/2 hours + chilling

Yield: 18-20 Servings

45 150 195

Ingredients

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

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-Style , p32

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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