Roast Beef with Onion au Jus |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 18 |
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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. Ingredients:
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 |
Directions:
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. Yield: 18-20 servings.
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