Tuesday, December 06, 2005

Roast Beef Au Jus-American/French

Roast Beef Au Jus

This roast is a great dish for a crowd or buffet; the roast slices hold well in the Au Jus for buffet serving without drying out. It would be better to get thinner slices than I did.

3 to 4 pound beef tip, top round or boneless rump roast

Au Jus:
2 cups beef broth or bouillon
1/4 cup brown sugar
1/4 teaspoon seasoning salt
1/2 to 1 teaspoon liquid smoke
1/4 cup soy sauce
1 can (4 ounces) sliced mushrooms and liquid

1. Place roast on rack in shallow roasting pan. Insert meat thermometer into center of thickest muscle. Season with salt and pepper if desired. Roast in 300 F. oven for 30 to 35 minutes per pound or until meat thermometer reads 150 F. Let roast stand 15 minutes before carving across the grain into thin slices. Place slices in baking dish or slow cooker.
2. Combine all ingredients for Au Jus and heat until boiling. Stir until sugar dissolves. Pour over sliced roast beef. Place in 325 F. oven for 15 to 30 minutes or until heated through (or keep warm in slow cooker). Serve alone with broth or on a bun with Au Jus as a French Dip sandwich.

Makes 12-16 Servings

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