Sunday Roast: Classic Beef Au Jus
[Image: A steaming hot beef roast with a beautiful au jus sauce, surrounded by seasonal vegetables and fluffy mashed potatoes. Photo credit: Stocksy]
"Sundays were made for Slow-Cooked Beef Au Jus, crispy roasted vegetables, and a warm, comforting atmosphere. This Sunday Roast recipe is a tradition that will leave your family coming back for seconds (and begging for leftovers!)."
servings: 8-10
Preparation Time: 15 minutes
Cook Time: 3-4 hours
Total Time: 3-4 hours 15 minutes
Ingredients:
For the Beef:
• 3 lbs (1.36kg) beef rump roast
For the Au Jus:
• 2 carrots, peeled and thinly sliced
• 2 celery stalks, thinly sliced
• 2 cloves
• 2 sprigs thyme
• 1 bay leaf
• 1/4 cup (55ml) beef broth
• 2/3 cup (160ml) Red wine
• 2 tbsp (25g) brown sugar
• Salt and black pepper, to taste
Preparation:
- Preheat oven to 300°F (150°C) with the rack in the lower section.
- Rinse the beef roasting and pat it dry with parchment paper.
- In a small bowl mix together thyme, bay leaf, caramelized carrots, and celery. Crumble and spread the mixture equally over the surface of the beef.
- Season with salt and black pepper generously.
- Place the beef in an oven-safe skillet or Dutch pot, fat-side up.
- Prepare the Au Jus: In a food processor or blender, combine thinly sliced carrots, celery, cloves, and white wine vinegar. Process on high until it forms a smooth glaze, scraping down periodically.
- Pour the Au Jus into the skillet to cover about 1 / 2 cup (120mL).
- Covering the beef with foil, roast low and slow for 3- 4 hours. Every 30-minutes baste the beef. Remove foil for the last half and hour to promote browning).
- Strain the Au Jus through a fine-mesh skillet, discarding solids. Brush the beef evenly with the Au Jus.
- Transfer the beef out of the oven and let it rest tented under a foil for 15–20 minutes.
Sideshow:
Roasted Roasted Carrots and Brussels with Garlic
• 2 larges Brussels sprouts, trimmed
• 2 large carrots, peeled and cut down the center
• 2, cloves garlic, crushed
• 4 tbsp (60ml) olive olive butter
• Salt and black pepper, to your taste
- Preheat olive to 400°F (200°C).
- In a separate bowl, toss Brussels sprinkles with the crushed garlic then spread over a baking sheet-lined parchment.
- Roast asparagus until tender, about an hour 45 minutes.
4.In a large bowl, toss carrots similarly with 2 tbsp (16g) garlic. - Spread this mixture out on a separate baker sheet-lined parchment.
6.Watch 20-25 asparagus turns until tender as well, shaking occasionally.
How to make au jus:
1.Find the pot (the pot that all the juices gathered) and remove sediment.
2.Add the cup of cold water and warm the mixture at low heat, ensuring the Au Jus to the heat, about 5-12 minutes.
3.Add 125ml(1/2cp) of brown sugar, and also the beef, to taste, while the Au Jus.
4.Just remove the bay leaf but not a single other before serving
Serve:
Slice the beef against the cut, and offer with the Au jus, roasted asparagus, and garlicky mashed potatoes are a perfect combo for a classic roasting on Sunday.
[Printable Recipe Document]
