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"Beef au jus sauce recipe"
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Beef Au Jus Sauce Recipe

Beef au jus for French dip sandwiches or to pour over beef and potatoes.
Course Beef, Sandwich, Sauce
Cuisine American, French
Keyword au jus sauce recipe, beef au jus, French dip
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings 8 servings
Calories 100kcal
Author Joe Boyle

Ingredients

Beef Roast

  • 1 3 to 4 pound beef roast, sirloin tip, top loin, rump, rib roast,
  • 3 tbsp olive oil, divided
  • 1 tbsp. kosher salt, mix together with the remaining ingredients to make a rub
  • 2 tsp. black pepper
  • 1 tbsp. granulated garlic
  • 1 tbsp onion powder
  • 1 tsp. dried oregano
  • 1 tsp. dried basil

Au Jus

  • 6 tbsp pan drippings and brown bits add some vegetable oil if necessary
  • 1 small yellow onion, minced
  • 2 1//2 cups beef broth
  • 2 tsp cornstarch
  • 1/2 tsp dried thyme or 1 fresh sprig
  • kosher salt and black pepper

French Dip Sandwich

  • sliced roast beef
  • provolone cheese, block or slices
  • hearty sandwich rolls like hoagie roll or Kaiser roll
  • caramelized onions and sauteed sweet peppers

Instructions

Beef Roast

  • Preheat your oven to 250° F.
  • Tie your roast with butcher's twine, (trussing the beef) to keep it compact so it roasts evenly. Coat the roast all around with 1 1/2 tablespoons of olive oil, then pour on the dry rub and coat all surfaces.
  • Using a large skillet on medium-high heat on the stovetop, add 1 1/2 tablespoons of olive oil and sear all sides of the roast. About 3 minutes per surface.
  • Place the beef into a roasting pan and place it into the oven. Roast the beef until the internal temperature is 130° F for medium-rare or 140° F for medium. This will take 30 to 35 minutes per pound of beef.
  • Remove the beef from the oven and tent with aluminum foil for at least 15 minutes before it is carved. Let the beef completely cool for slicing thin.

Au Jus

  • Place the pan drippings and brown bits into a skillet. Heat the skillet to medium and add the chopped onion. Saute for about 4 minutes until translucent.
  • Whisk the cornstarch into the beef broth and add to the skillet along with the thyme. Turn the heat up a bit and bring it to a boil. Then simmer for another 4 to 5-minutes.
  • Strain the au jus with a fine sieve into an appropriate container. Serve hot one the side for roast or as a French dip with sandwiches.

French Dip Sandwiches

  • Use a griddle pan or a skillet at medium-high temperature and add about 2 teaspoons of vegetable oil. Add a handful of sliced beef for each sandwich you are making. Sear the beef for 2 minutes then turn and place some sliced provolone on the beef. Cover with a large lid or tent with foil to allow the cheese to melt.
  • Place the beef and cheese onto a bun. Carmelized onions and/or sauteed sweet peppers could be added if desired.

Notes

  1. If you have a favorite rub for your beef by all means use it.
  2. Rather than using cornstarch for thickening, simmer the au jus until it has thickened to your liking. 
  3. Store leftover au jus in a tight-lidded jar in your refrigerator for up to 3 days. Freeze the au jus in a tight-lidded jar for up to 3 months.
  4. The nutrition information is for 1/4 cup of au jus only.

Nutrition

Calories: 100kcal