Roast Beef With Au Jus Recipe By Indiana Mommy Cooking From The Heart Land

ROAST BEEF WITH AU JUS: RECIPE BY INDIANA MOMMY - COOKING FROM THE HEART LAND

Steps:

• Mix together salt, pepper, granulated garlic, dried parsley, and rosemary. Remove the roast from the refrigerator and pat it dry. Pour some olive oil over the roast and rub in the olive oil and dried spices. Allow to sit for about 1 hour on the counter.
• Heat a large dutch oven pan over medium heat with 2 tablespoons olive oil and 1 tablespoon butter. Brown the roast on all sides. Remove from the pan and set aside.
• In the same pan add the balsamic vinegar and scrape up the bottom of the pan and mix into the vinegar. Simmer until reduced by half. Next add the onions , smashed fresh garlic and carrots and sauté for five minutes. Now add the beef stock and stir together to combine. Place the roast on top of the carrots and onions. Cover and cook in a 325 degree Fahrenheit oven for about 1 ½ hours or until you reach 130 degrees Fahrenheit in the middle. This is medium rare. The roast will continue to cook after you remove it from the oven, so I like to pull it out at medium rare to serve it at medium. Remove from the oven and take the roast out of the pan and cover it with aluminum foil and let it rest for a minimum of 15 minutes to allow the juices to redistribute through the meat before slicing.
• Meanwhile, in the pan with the vegetables and juice...heat it over medium high heat and bring to a boil. Mash up the onions, garlic and carrots with a potato masher. Lower the heat to simmer and simmer for about 20 minutes. Check for salt and pepper. Remove from the pot and strain through a fine strainer and allow to sit for a bit so the fat floats to the top. Remove the fat with a spoon. Or you can use a gravy separator for this.
• Now slice your beef going against the grain however thick you like your slices. I like to serve this in a dish with sides and pour the juice over the top.

BEEF AU JUS

Steps:

• Melt fat in a skillet over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes.
• Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil.
• Boil mixture until it thickens slightly; season with salt and pepper to taste.

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.

ROAST BEEF AU JUS

Steps:

• Heat a tablespoon of olive oil in a large cast iron skillet.
• Brown the roast in the skillet on all sides.
• Cover the outside of the roast on all sides with lots of black pepper.
• Place covered skillet in oven for at least one hour at 350.
• At the end of one hour add flour to the hot oil in the skillet until it is dissolved.
• Add both cans of soup to the roast and the onion.
• Cook another hour in the oven.
• Salt if needed. (Soup is salty).
• Serve the roast thinly slice within the hot rolls and a small dish of the gravy.