Roast Beef with Onion au Jus Recipe

4 1
Roast Beef with Onion au Jus Recipe
Roast Beef with Onion au Jus Recipe photo by Taste of Home
Publisher Photo

Roast Beef with Onion au Jus Recipe

Be the first to add a review
4 1
Publisher Photo
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.
MAKES:
18-20 servings
TOTAL TIME:
Prep: 45 min. Bake: 2-1/2 hours + chilling
MAKES:
18-20 servings
TOTAL TIME:
Prep: 45 min. Bake: 2-1/2 hours + chilling

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 2000, p32

  • 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
  1. With a sharp knife, make four slits in the top of each roast and insert garlic cloves into slits.
  2. 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.
  3. Remove meat from cooking liquid; cool meat. Cover and refrigerate overnight. Skim fat from cooking liquid; refrigerate in a covered container.
  4. 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.
  5. 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 2000, p32

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRoast Beef with Onion au Jus

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review