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Roast Beef Au Jus
Ingredients
- 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
Directions
- 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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