Pot Roast In Au Jus Recipes

BEEF POT ROAST

Steps:

• Trim fat from meat. In a 4- to 6-quart Dutch oven brown roast on all sides in hot oil. Drain off fat. Combine the 3/4 cup water, Worcestershire sauce, bouillon granules, basil, and salt. Pour over roast. Bring to boiling; reduce heat. Simmer, covered, for 1 hour.
• Meanwhile, if using new potatoes, peel a strip of skin from the center of each. If using medium potatoes or sweet potatoes, peel and quarter. Add potatoes, carrots, onions, and celery to meat. Return to boiling; reduce heat. Simmer, covered, for 45 to 60 minutes more or until tender, adding water if necessary. Transfer meat and vegetables to a platter, reserving juices in Dutch oven. Keep warm.
• For gravy, measure juices; skim fat. If necessary, add enough water to juices to equal 1-1/2 cups. Return to Dutch oven. In a small bowl stir the 1/2 cup cold water into the flour. Stir into juices in pan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. If desired, season with pepper. Serve gravy with meat and vegetables.
• Makes 8 to 10 servings

SLOW COOKER AU JUS POT ROAST

Steps:

• Rub chuck roast with 1 tablespoon Worcestershire sauce and sprinkle on all sides with steak seasoning.
• Heat olive oil in a large skillet over medium-high heat. Sear the roast in the hot oil until browned, about 5 minutes per side. Transfer roast to a slow cooker.
• Dissolve beef bouillon cube in the coffee and pour the mixture over the roast. Pour tomato sauce over meat and season with oregano; drizzle meat with 2 teaspoons Worcestershire sauce.
• Set cooker to Low and cook until meat is tender, 8 to 10 hours.

HOMEMADE ROAST BEEF SANDWICH AU JUS

Steps:

• For the au jus: Heat the oil over medium heat in a medium saucepan. Add the peppercorns, salt, thyme, garlic, rosemary and shallots. Cook the shallots, stirring occasionally, until they become translucent, 6 to 8 minutes. Add the sherry and simmer, a few minutes. Add the stock and simmer, 20 to 25 minutes. Remove the saucepan from the heat and strain the liquid. Keep warm.
• For the pickled radishes: Simmer 1/2 cup water, the vinegar, sugar, coriander seeds, salt, star anise, bay leaf and garlic. After 10 minutes of simmering, pour the mixture over the radishes in a heat-proof container and cool.
• For the sandwich build: Place the bottom halves of the rolls on a work surface. Place the sliced Homemade Roast Beef on the bottom. Top with 1 slice gruyere each, some pickled radishes and watercress. Cover with the tops of the rolls. Cut each sandwich in half, dunk into the au jus and realize sometimes leftovers are just better.
• Preheat the oven to 400 degrees F. Mix the rosemary, thyme, salt, pepper and garlic in a small bowl. Rub the mixture all over the roast, cover with plastic wrap and refrigerate, about 20 minutes.
• Heat the oil in a large heavy skillet over high heat. Wipe off the excess garlic and herbs and add the roast to the pan. Sear the roast on all sides, 2 to 3 minutes per side. Transfer the roast to a roasting pan with a rack. Roast until an instant-read thermometer inserted into the center registers 125 degrees F, about 50 minutes. Transfer the roast to a cutting board and let rest, about 10 minutes. Thinly slice the roast and serve.

CROCK POT ROAST BEEF AU JUS SANDWICHES

Steps:

• Put all ingredients in a Crock Pot and cook on low 7 - 8 hours. Shred Roast Beef with a fork and cook on high for another 1/2 hour. Place your favorite cheese (I use Provolone) in a Hoagy Bun. Place beef on open bun add some of the gravy. Serve with chips or french fries.

MISSISSIPPI POT ROAST

Steps:

• Combine chuck roast, pepperoncini, pepperoncini juice, au jus mix, buttermilk ranch dressing, salt, and pepper in a slow cooker. Cook on Low until roast is fork-tender, about 8 hours.
• Pull chuck apart with 2 forks. Cover with aluminum foil to keep warm.

RUMP ROAST AU JUS

Steps:

• In a small bowl, mix together black pepper, paprika, chili powder, celery salt, cayenne pepper, garlic powder, and mustard powder. Rub mixture over the surface of the meat. Place roast in a slow cooker, and add 1/2 cup water.
• Cover, and cook on Low for 8 to 10 hours. When meat is tender and well done, transfer roast to a serving platter. Skim fat from juices, and strain; serve with meat.

SLOW COOKER BEEF AU JUS

Steps:

• Cut roast in half. In a large nonstick skillet coated with cooking spray, brown meat on all sides over medium-high heat. , Place onion in a 5-qt. slow cooker. Top with meat. Combine the broth, gravy mix, garlic and pepper; pour over meat. Cover and cook on low for 6-7 hours or until meat is tender. , Remove meat to a cutting board. Let stand for 10 minutes. Thinly slice meat and return to the slow cooker; serve with cooking juices and onion.

MISSISSIPPI ROAST - SLOW COOKER PEPPERONCINI POT ROAST

Steps:

• Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.
• Cook on Low for 8 hours.

ROAST BEEF SANDWICHES AU JUS

Steps:

• In a medium pot simmer roast beef slices, consomme, and soup until fully cooked.
• Meanwhile, slice hoagie rolls in half lengthwise, sprinkle with garlic and toast until golden brown.
• Once the meat has heated through and cooked down, place on half of the hoagie rolls and top with slices of cheese as needed to cover meat.
• Broil until cheese melted and bubbly.
• Spread mayo on other half of hoagie rolls and top, cutting sandwich in half diagonally.
• Cut on a diagonal and serve with au jus on the side.

SLOW COOKER AU JUS BEEF SANDWICHES RECIPE

Steps:

• Spray slow cooker with non-stick cooking spray. Place roast in crock pot, pour beef broth on top, and sprinkle onion soup mix, oregano, and garlic on top of roast. Place lid on crock pot and cook on low for 8-10 hours or 4-5 hours on high (although I prefer the low and slow method).
• Shred meat with two forks and spoon meat on top of buns. Pour leftover juice in the bottom of the crock pot into small bowls to use as an Au jus dip.