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Roast Beef with Onion au Jus

Total Time

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


18-20 servings

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.


  • 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.
Tip: Reheat in an electric roaster or slow cooker.

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