ONION BEEF AU JUS
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
Provided by Taste of Home
Time 2h50m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 422 calories, Fat 19g fat (8g saturated fat), Cholesterol 114mg cholesterol, Sodium 1179mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 38g protein.
SLOW COOKER AU JUS POT ROAST
I've never found a recipe I really liked for a savory, au jus-style pot roast without mushy veggies and a weird sweetness. So after some experimenting, this is the way I make it every time now. The tomato sauce disappears and will not make a tomato-flavored gravy. Quick and easy. The roast size and cut can vary, and it will still turn out great. Good for those who don't like onions, although they can be added if you like. I love to make homemade mashed potatoes and dill carrot slices for sides. Cook roast on top of sliced onion rings if desired.
Provided by crancherry
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h35m
Yield 8
Number Of Ingredients 9
Steps:
- Rub chuck roast with 1 tablespoon Worcestershire sauce and sprinkle on all sides with steak seasoning.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast in the hot oil until browned, about 5 minutes per side. Transfer roast to a slow cooker.
- Dissolve beef bouillon cube in the coffee and pour the mixture over the roast. Pour tomato sauce over meat and season with oregano; drizzle meat with 2 teaspoons Worcestershire sauce.
- Set cooker to Low and cook until meat is tender, 8 to 10 hours.
Nutrition Facts : Calories 385.6 calories, Carbohydrate 2.8 g, Cholesterol 103.4 mg, Fat 29 g, Fiber 0.5 g, Protein 26.9 g, SaturatedFat 10.7 g, Sodium 697.8 mg, Sugar 1.5 g
ROAST BEEF AU JUS
This recipe was given to me 35 years ago as a beef romanoff dish. The dish required sour cream and cooked noodles added to the gravy. It was delicious but not my family's favorite dish. I adjusted the recipe to suit my family's taste by eliminating the sour cream and noodles and by slicing the roast very thin, placing the meat inside a hot yeast roll, serving with a small dish of gravy for dipping. After serving this to my son-in-law 16 years ago, this dish has become one of his favorite request when he visits. This meal is sliced roast beef in a large hot yeast roll served with the gravy for dipping. The gravy will not be thick.
Provided by grandma cooks
Categories < 4 Hours
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat a tablespoon of olive oil in a large cast iron skillet.
- Brown the roast in the skillet on all sides.
- Cover the outside of the roast on all sides with lots of black pepper.
- Place covered skillet in oven for at least one hour at 350.
- At the end of one hour add flour to the hot oil in the skillet until it is dissolved.
- Add both cans of soup to the roast and the onion.
- Cook another hour in the oven.
- Salt if needed. (Soup is salty).
- Serve the roast thinly slice within the hot rolls and a small dish of the gravy.
HOMEMADE ROAST BEEF SANDWICH AU JUS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 28
Steps:
- For the au jus: Heat the oil over medium heat in a medium saucepan. Add the peppercorns, salt, thyme, garlic, rosemary and shallots. Cook the shallots, stirring occasionally, until they become translucent, 6 to 8 minutes. Add the sherry and simmer, a few minutes. Add the stock and simmer, 20 to 25 minutes. Remove the saucepan from the heat and strain the liquid. Keep warm.
- For the pickled radishes: Simmer 1/2 cup water, the vinegar, sugar, coriander seeds, salt, star anise, bay leaf and garlic. After 10 minutes of simmering, pour the mixture over the radishes in a heat-proof container and cool.
- For the sandwich build: Place the bottom halves of the rolls on a work surface. Place the sliced Homemade Roast Beef on the bottom. Top with 1 slice gruyere each, some pickled radishes and watercress. Cover with the tops of the rolls. Cut each sandwich in half, dunk into the au jus and realize sometimes leftovers are just better.
- Preheat the oven to 400 degrees F. Mix the rosemary, thyme, salt, pepper and garlic in a small bowl. Rub the mixture all over the roast, cover with plastic wrap and refrigerate, about 20 minutes.
- Heat the oil in a large heavy skillet over high heat. Wipe off the excess garlic and herbs and add the roast to the pan. Sear the roast on all sides, 2 to 3 minutes per side. Transfer the roast to a roasting pan with a rack. Roast until an instant-read thermometer inserted into the center registers 125 degrees F, about 50 minutes. Transfer the roast to a cutting board and let rest, about 10 minutes. Thinly slice the roast and serve.
EASY BEEF FRENCH DIP WITH QUICK AU JUS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Heat the olive oil in a medium Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add 2 tablespoons butter; when the butter has melted, add the mushrooms and thyme. Cook, stirring occasionally, until the mushrooms soften and start to caramelize, 4 to 5 minutes.
- Meanwhile, in a small skillet over medium heat, melt the remaining 4 tablespoons butter. Add the garlic and cook, stirring occasionally, until the garlic is fragrant, about 3 minutes. Place the rolls cut-side up on a rimmed baking sheet. Liberally brush the rolls with the garlic butter and sprinkle with salt and pepper. Toast in the oven until golden brown, 4 to 5 minutes. Set aside for assembling.
- To the pot with the mushrooms, add the beef broth and bring to a simmer. Taste and adjust the seasoning as necessary. Bring the heat down to medium-low and simmer an additional minute. Turn the heat off, then add the roast beef to the pot, quickly removing when just warmed through, about 30 seconds.
- To assemble the sandwiches, spread a layer of creamy horseradish, to taste, on both sides of the rolls. Add a layer of beef on the bottom halves of each roll, then top with a spoonful of mushrooms along with some of the jus. Top with giardiniera to taste. Transfer the remaining jus to dipping bowls and serve on the side.
ROAST BEEF SANDWICHES AU JUS
A recipezaar search for au jus turned up nothing (duh!) so here is my family's quick and easy version. These are easy and tasty hot sandwiches.
Provided by MommyMakes
Categories Lunch/Snacks
Time 10m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium pot simmer roast beef slices, consomme, and soup until fully cooked.
- Meanwhile, slice hoagie rolls in half lengthwise, sprinkle with garlic and toast until golden brown.
- Once the meat has heated through and cooked down, place on half of the hoagie rolls and top with slices of cheese as needed to cover meat.
- Broil until cheese melted and bubbly.
- Spread mayo on other half of hoagie rolls and top, cutting sandwich in half diagonally.
- Cut on a diagonal and serve with au jus on the side.
BEEF SANDWICHES AU JUS
These hearty sandwiches are served with individual ramekins of well-seasoned beef au jus for dipping. This recipe is a favorite of ours when time is of essence. Guests always rave when I prepare it, too. Nobody leaves the table hungry. -Marge Miller, Atlantic Mine, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the water, bouillon, 1/4 teaspoon pepper, pepper flakes and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. , Meanwhile, in a large skillet, saute onion and green pepper in 2 tablespoons butter until tender; remove and keep warm. Sprinkle salt and remaining pepper over beef. , In the same skillet, cook beef in remaining butter over medium-high heat until no longer pink. Spoon onto roll bottoms; top with cheese and onion mixture. Replace roll tops. Serve with au jus.
Nutrition Facts : Calories 503 calories, Fat 23g fat (11g saturated fat), Cholesterol 81mg cholesterol, Sodium 1365mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 2g fiber), Protein 35g protein.
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