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Onion Beef au Jus

 Onion Beef au Jus
Garlic, onions, soy sauce and onion soup mix flavor the tender beef in these savory hot sandwiches served with a tasty rich broth for dipping. The seasoned beef makes delicious cold sandwiches, too. -Marilyn Brown, West Union, Iowa
12 ServingsPrep: 20 min. Bake: 2-1/2 hours + standing

Ingredients

  • 1 beef rump roast or bottom round roast (4 pounds)
  • 2 tablespoons canola oil
  • 2 large sweet onions, cut into 1/4-inch slices
  • 6 tablespoons butter, softened, divided
  • 5 cups water
  • 1/2 cup reduced-sodium soy sauce
  • 1 envelope onion soup mix
  • 1 garlic clove, minced
  • 1 teaspoon browning sauce, optional
  • 1 loaf (1 pound) French bread
  • 1 cup (4 ounces) shredded Swiss cheese

Directions

  • In a Dutch oven over medium-high heat, brown roast on all sides in
  • oil; drain. In a large skillet, saute onions in 2 tablespoons of
  • butter until tender. Add the water, soy sauce, soup mix, garlic and,
  • if desired, browning sauce. Pour over roast.
  • Cover and bake at 325° for 2-1/2 hours or until meat is tender.
  • Let meat stand for 10 minutes, then thinly slice. Return meat to pan
  • juices. Split bread lengthwise; cut into 3-in. sections. Spread with
  • remaining butter. Place on a baking sheet.
  • Broil bread 4-6 in. from the heat for 2-3 minutes or until golden
  • brown. Top with beef and onions; sprinkle with cheese. Broil for 1-2
  • minutes or until cheese is melted. Serve with pan juices. Yield: 12

2 of 2

Onion Beef au Jus (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1 serving (1 each) equals 422 calories, 19 g fat (8 g saturated fat), 114 mg cholesterol, 1,179 mg sodium, 24 g carbohydrate, 2 g fiber, 38 g protein.
Wine: This recipe pairs well with a light red wine.: Taste of Home Special Offer: Enjoy this recipe with Tangley Oaks Pinot Noir 2012 CA, pinot nose with great raspberry and plum flavors...a perfectly balanced lighter wine. Buy now and get 4 bottles for $59.99. Order Now