Roast Beef Au Jus

Indulge in the classic flavors of Roast Beef Au Jus, a perfectly cooked beef roast served with a rich and savory dipping sauce. This impressive yet approachable recipe combines tender, juicy beef with the deep umami of a homemade au jus made from beef broth, caramelized onions, and optional red wine for added depth. The roast is generously seasoned with a blend of kosher salt, garlic and onion powders, and freshly cracked black pepper, then seared for a flavorful crust before slow-roasting to perfection. Fresh rosemary and thyme infuse the dish with aromatic elegance, while the au jus—painstakingly crafted from the pan drippings—elevates every slice of beef. Ideal for a cozy family dinner, holiday feast, or a special occasion, this roast pairs excellently with mashed potatoes, roasted vegetables, or crusty bread for dipping. Master the art of tender, flavorful roast beef with this foolproof recipe that promises restaurant-quality results at home!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 6

Ingredients

• 4 pounds beef roast (e.g., top sirloin, ribeye, or chuck)
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 2 teaspoons black pepper, freshly ground
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 cups beef broth or stock
• 0.5 cups dry red wine (optional)
• 1 yellow onion, chopped
• 3 garlic cloves, smashed
• 1 rosemary sprig (optional, for aromatics)
• 1 thyme sprig (optional, for aromatics)

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the beef roast dry with paper towels. This helps create a better sear.

Step 3

Rub the roast all over with olive oil, then season generously with kosher salt, black pepper, garlic powder, and onion powder.

Step 4

In a large oven-safe skillet or roasting pan, heat a little extra olive oil over medium-high heat. Sear the beef roast on all sides until browned, about 3-4 minutes per side.

Step 5

Remove the roast from the skillet and set aside. In the same skillet, add the chopped yellow onion and smashed garlic cloves. Sauté until softened and fragrant, about 3 minutes.

Step 6

Deglaze the skillet by adding the beef broth and optional dry red wine. Scrape up any browned bits from the bottom of the pan — this will add flavor to your au jus.

Step 7

Return the roast to the skillet. Add the rosemary and thyme sprigs, if using.

Step 8

Transfer the skillet to the preheated oven. Roast for approximately 1 hour 45 minutes (or about 20 minutes per pound), until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Use a meat thermometer for accuracy.

Step 9

Once cooked to your desired doneness, remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 15 minutes to redistribute juices.

Step 10

While the roast is resting, strain the pan drippings or liquid through a fine mesh sieve into a small saucepan. Discard the solids.

Step 11

Heat the strained liquid over medium-low heat and simmer for a few minutes to concentrate the flavors. Taste and adjust seasoning with salt and pepper, if needed.

Step 12

Slice the roast beef thinly against the grain. Serve with the hot au jus on the side for dipping or drizzling over the meat.

Nutrition Facts

Serving size	2564.7 grams (2564.7g)

Amount per serving	% Daily Value*
Calories	5002

Total Fat 355.90g	456%
Saturated Fat 131.80g	659%
Polyunsaturated Fat 2.70g
Cholesterol 1452mg	484%
Sodium 4006mg	174%
Total Carbohydrate 25.10g	9%
Dietary Fiber 4.20g	15%
Total Sugars 6.10g
Protein 459.60g	919%

Vitamin D 127IU	635%
Calcium 287mg	22%
Iron 50mg	277%
Potassium 6624mg	141%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.3%

Protein: 35.8%

Carbs: 2.0%