Description
Beef au jus brings tender, juicy meat to your dinner table with a rich, flavorful sauce that elevates your classic roast. Serve this French classic alongside crusty bread for soaking up every delicious drop of savory pan drippings.
Ingredients
Scale
Proteins:
- 3 pounds beef roast
Liquids:
- 4 cups beef broth
- 1 cup red wine
- 2 tablespoons Worcestershire sauce
Aromatics and Seasonings:
- 1 onion, sliced
- 2 cloves garlic, minced
- Salt to taste
- Pepper to taste
Instructions
- Fire up your oven to a steady 350F and position the rack in the center.
- Generously coat your 3-pound beef roast with kosher salt and freshly cracked black pepper on all surfaces.
- Heat a heavy cast-iron skillet over high heat and sear the roast for 3-4 minutes per side until a rich golden-brown crust develops.
- Transfer the roast to a plate and drop sliced onions and minced garlic into the same hot skillet.
- Sauté the aromatics for 2-3 minutes until they turn translucent and release their fragrant oils.
- Pour 1 cup of red wine into the skillet, using a wooden spoon to scrape up all the delectable browned bits from the bottom.
- Add 4 cups of beef broth and 2 tablespoons of Worcestershire sauce to create a flavorful cooking liquid.
- Gently return the roast to the skillet, ensuring it’s nestled in the savory braising liquid.
- Cover the skillet with a tight-fitting lid and slide it into the preheated oven.
- Roast for 2 hours, checking occasionally to ensure the liquid maintains a gentle simmer.
- Once the meat is fork-tender, carefully remove the roast and let it rest for 15 minutes before slicing.
- Strain the cooking liquid through a fine-mesh sieve to create a smooth, rich au jus for serving.
Notes
- Let the beef reach room temperature before searing to ensure even cooking and a perfect golden-brown crust.
- When searing, use a heavy-bottomed pan that can go from stovetop to oven for the best heat distribution and flavor development.
- Strain the au jus through a fine-mesh sieve for a smooth, clear sauce without any bits or impurities.
- For a low-carb version, skip the wine and use extra beef broth, which still delivers rich, deep flavor without added sugars.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Beef
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 285
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 37 g
- Cholesterol: 110 mg