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| ROAST BEEF AU JUS | |
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1 (5 lb.) eye or round, brisket, rump or sirloin tip roast Garlic salt Paprika Lawry's seasoned salt 2 - 3 onions, sliced 3 tbsp. vinegar 1 (13 oz.) can College Inn beef broth 2 c. water Day before: In large roasting pan, pour vinegar and the seasonings (season heavily) over beef. Brown, uncovered, for 1 hour at 350 degrees. Add 2 cups boiling water and beef broth to pan and place sliced onions on top. Cover and cook at 300 degrees for 4 to 5 hours. Cool. Refrigerate overnight. Slice into 1/4" slices, heat and serve in its own juices. Serves 20 and is great for buffets. | |
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recipe reviews #86408
Eric (New Jersey) says:
This recipe is WONDERFUL! I love how tender and somewhat spicy the beef comes out, and it is perfect for holiday feasts when I have friends and family over. I first made it for Christmas dinner in 2009 and have used it at the holiday time of year ever since. I especially like it with a side of mashed/baked potatoes because the au jus juices mix with the potatoes. Thank you for posting, love it!
#122675
Dave (North Carolina) says:
The grocery store carries a product called "BETTER THAN BOUILLON". It comes in a jar so you can make as little or as much as you want. A little goes a long way. you can find it in isle with jar, gravy mixes,and beef broth. Try it, you'll like it!
#189406
Phyllis (Virginia) says:
Recipe sounds outstanding - but with electric bills as high as they are... think I will try to opt for slow cooker.
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