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6 Servings
Total Time: 1hr 20min
Recipe By: Mina Mikail
Shared By Mina Mikail

Roast Beef Au Jus


  • 1 3lb eye of round beef roast
  • Extra virgin olive oil (I suggest Georgia Olive Farms)
  • 1 head of garlic
  • Fresh thyme
  • Kosher salt
  • Fresh cracked pepper
  • 8 cups beef stock
  • 1 onion
  • 2 celeries
  • 2 large carrots
  • 6 roll / baguettes


Step 1: Preheat oven to 400 degrees F. Smash and mince 6 cloves of garlic. Next, strip the leaves off of 4-6 thyme sprigs and finely chop.
Chop carrots and celery
Step2: Season Meat & Let Sit at Room Temperature

Coat meat with a few tablespoons of olive oil. Next, add minced garlic and thyme, followed by a liberal sprinkling of kosher salt and fresh cracked pepper. Keep the meat out of the fridge! You want it to be at room temperature to create a nice sear and so it will cook evenly.

Step 3: Start Au Jus

Bring 8 cups of beef stock, remaining garlic, onion, carrots, celery and 4 sprigs of thyme to a slow simmer over medium heat.

Step 4: Prep Pan to Sear Meat

Pre-heat a seasoned cast iron skillet over medium-high heat on the stovetop for 1 minute. It’s a good idea to open a window or turn the vent fan on at this point.

Step 5: Sear Meat

Add meat to pan and sear on all four sides, about 2-3 minutes per side. Do not poke or prod the meat during this process – allow it to maintain contact with the pan to develop a nice sear – this creates flavor.

Step 6: Roast Meat in Oven

Once the meat is seared, place it in the preheated oven and cook for 45-55 minutes, or until internal temperature reaches 125 degrees F for rare/medium rare.

Step 7: Rest Meat

Once desired temperature is reached, remove meat from oven and place on a plate, tented with foil. This ‘resting’ process will allow the juices to redistribute into the meat – it will also keep cooking, raising the temperature, on average, by 5 degrees. Allow to rest for 10 minutes.

Step 8: Strain Au Jus

Use a skimmer or colander to strain ingredients from the au jus. Add any drippings from the meat into this pot.

Step 9: Reduce Au Jus

Place the strained pot of liquid back on the stove over medium-high heat, allowing the mixture to reach a boil in order to reduce by at least half – you should have about 2-3 cups of liquid remaining. Remove from heat, cover, and keep warm for service.

Step 10: Slice Meat
Take your best knife and slice the meat as thin as possible against the grain and on the bias (angle).

Step 11: Warm/Steam Bread

I prefer my hoagies soft and not toasted, so I like to cut them open lengthwise, wrap in foil, and warm in an oven.

Step 12: Assemble and Enjoy!

Remove warmed bread from oven and pile high with roast beef. Serve alongside warmed au jus for dipping.

For added flavor and flair, whip up some horseradish mayo (8 parts mayo to 1 part prepared horseradish) and serve as a condiment. You can also add in slices of Gouda or provolone cheese, sautéed peppers and onions, or sliced dill pickles

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