Thursday, May 19, 2011
This recipe is so simple yet yields one of the best flavored roast, that is if you like jus, and we do.
This makes one heck of a po-boy but I often cook the roast first for dinner and slice it thin to serve on top of rice or potatoes, along with the savory jus saving the leftovers for a later round of mouthwatering, au jus dripping sandwiches.
Even though the roast beef comes out of the oven juicy and flavorful, it is the jus that shines in this recipe. Folks, as good as the roast is, it really is all about the jus. Enjoy!
Roast Beef au Jus
3 to 4 pound sirloin tip center roast
6 tablespoons soy sauce
3 tablespoons Worcestershire
fresh ground black pepper
1 -15.5 oz beef broth
2 sweet onions, sliced
Place roast in a sealable bag along with the soy sauce and Worcestershire. Let set for about 45 minutes at room temperature.
Preheat oven to 450 degrees F.
Place roast on a rack in a roasting pan, and sprinkle with black pepper. Reserve marinade. Place pan in the center of the oven. Roast for 15 minutes to sear the outside of the meat.
Reduce oven temperature to 350 degrees F.
Place onions on top of roast, add the soy & Worcestershire along with the beef broth. Insert meat thermometer into the thickest part of the roast and cook to desired temperature. Baste with the mixture occasionally. For rare, remove when internal temperature reaches 115 degrees ( it should be around 120 after resting) / for medium-rare, remove at 125 (about 130) / and for medium, remove at 135 (about 140).
After removing from oven, tent with foil and let rest 10 minutes. Slice thin and serve the sliced beef with the jus.
Note: if cooking on the rare side, soften onions by removing to a saucepan along with a little jus and bring to a simmer on the stove.
For another au jus recipe using pan drippings, see my recipe for Homemade au Jus I used with hamburger steak sandwiches.