Print Options

Back to Roast Beef with Onion au Jus >

Include these items:

Taste of Home Logo

Roast Beef with Onion au Jus

 Roast Beef with Onion au Jus
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.
18-20 ServingsPrep: 45 min. Bake: 2-1/2 hours + chilling


  • 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.

2 of 2

Roast Beef with Onion au Jus (continued)

Directions (continued)

  • Yield: 18-20 servings.
Tip: Reheat in an electric roaster or slow cooker.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.