SLOW COOKER BEEF AU JUS RECIPE: HOW TO MAKE IT
It's easy to fix this roast, which has lots of onion flavor. Sometimes I also add cubed potatoes and baby carrots to the slow cooker to make a terrific meal plus leftovers. —Carol Hille, Grand Junction, Colorado
Provided by Taste of Home
Categories Dinner
Total Time 06 hours 20 minutes
Prep Time 20 minutes
Cook Time 06 hours 00 minutes
Yield 10 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 188 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 82mg cholesterol, SodiumContent 471mg sodium, CarbohydrateContent 3g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 28g protein. Diabetic Exchanges 3 lean meat.
RIB ROAST AU JUS RECIPE - FOOD.COM
Make and share this Rib Roast Au Jus recipe from Food.com.
Total Time 11 hours 30 minutes
Prep Time 1
Cook Time 1 hours 30 minutes
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Halve garlic cloves and insert into roast, poking holes with point of knife. Cover and refrigerate overnight.
- The next day, remove roast from refrigerator 2 to 3 hours ahead of time to allow meat to come to room temperature. Preheat oven to 450*. Rub salt and pepper into roast (a light coating of olive oil may help), place fat side up in roasting pan and roast at 450* for 20 minutes. Reduce heat to 350* and continue roasting until internal temperature reaches 140* for medium rare. Remove from oven and let stand on cutting board for 20 minutes before carving.
- While roast is resting, place roasting pan on stove top over high heat. Add wine and cook for several minutes, scraping up any brown bits. Add beef stock, cook and reduce by half (about 20 minutes). Serve with sliced roast.
Nutrition Facts : Calories 845.9, FatContent 74.7, SaturatedFatContent 31.1, CholesterolContent 165.8, SodiumContent 555.2, CarbohydrateContent 1.4, FiberContent 0.1, SugarContent 0.1, ProteinContent 36.8
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