Onion Beef au Jus Recipe

5 19 29
Onion Beef au Jus Recipe
Onion Beef au Jus Recipe photo by Taste of Home
Publisher Photo

Onion Beef au Jus Recipe

Read Reviews
5 19 29
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 2-1/2 hours + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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 servings.
Originally published as Onion Beef Au Jus in Taste of Home August/September 2003, p27

Nutritional Facts

1 each: 422 calories, 19g fat (8g saturated fat), 114mg cholesterol, 1179mg sodium, 24g carbohydrate (2g sugars, 2g fiber), 38g protein.

  • 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 shredded Swiss cheese
  1. 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.
  2. Cover and bake at 325° for 2-1/2 hours or until meat is tender.
  3. 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.
  4. 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 servings.
Originally published as Onion Beef Au Jus in Taste of Home August/September 2003, p27

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Reviews forOnion Beef au Jus

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MY REVIEW
Daina User ID: 2388659 261138
Reviewed Feb. 11, 2017

"Family favorite for years!! Awesome as written!"

MY REVIEW
sstetzel User ID: 158954 260897
Reviewed Feb. 6, 2017

"Hi Vonoepen,

I'm not sure ground beef would be appropriate for this recipe."

MY REVIEW
vonoepen User ID: 4967300 260846
Reviewed Feb. 5, 2017

"have not made this yet, what about also using ground beef and serving as appetizers?"

MY REVIEW
DebraLee2 User ID: 7600503 216679
Reviewed Jan. 2, 2015

"This was awesome. I skipped the browning on all sides in oil. I cooked the roast in a crock pot for 8 hours."

MY REVIEW
shecooksalot User ID: 5888460 129264
Reviewed Sep. 6, 2013

"This was a big hit with the family. It was super delicious and fairly easy. I made it exactly as written and everyone loved it. I served the roast on homemade French bread (from another Taste of Home recipe) and the sandwiches were amazing! Another bonus is that it makes a lot so you can have leftovers for lunch the next day!!"

MY REVIEW
jsgoldn User ID: 6355243 56005
Reviewed Feb. 5, 2013

"Very good!"

MY REVIEW
EileenP21 User ID: 6970879 46067
Reviewed Dec. 18, 2012

"Loved by a Dad and 4 boys"

MY REVIEW
Juls9463 User ID: 6937004 55122
Reviewed Dec. 8, 2012

"Awesome!"

MY REVIEW
pamboettcher User ID: 2369551 46066
Reviewed Aug. 27, 2012

"The best open faced beef sandwhich I've ever made. Great with both provolone or swiss cheese and several different types of bread or buns lightly toasted. Flavors are heavenly. :)"

MY REVIEW
deedubb User ID: 5845630 65077
Reviewed Mar. 1, 2012

"This recipe was a huge success. I had to improv somethings, but none the less, IT WAS FABULOUS. I didn't have onion soup mix, so I used vegetable soup mix. I didn't have browning sauce so I used liquid smoke. I didn't have french bread but I used sourdough hoagies. This recipe is like a cross between a philly cheese steak and french dip sandwich in one. Thanks for sharing."

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