BEEF WITH AU JUS RECIPES

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SLOW-COOKER HOT BEEF SANDWICHES AU JUS - BETTYCRO…



Slow-Cooker Hot Beef Sandwiches Au Jus - BettyCro… image

Enjoy these beef roast sandwiches - a flavorful slow cooked dinner.

Provided by Betty Crocker Kitchens

Total Time 115 minutes

Prep Time 15 minutes

Yield 16

Number Of Ingredients 8

1 (4 to 5-lb.) beef rump roast
1 (1-oz.) pkg. dry onion soup mix
2 teaspoons sugar
1 teaspoon dried oregano leaves
2 (10 1/2-oz.) cans condensed beef broth
1 (12-oz.) can beer or nonalcoholic beer
2 garlic cloves, minced
16 onion buns, split

Steps:

  • Place beef roast in 3 1/2 to 4-quart slow cooker. In medium bowl, combine all remaining ingredients except buns; mix well. Pour over roast.
  • Cover; cook on low setting for 8 to 10 hours.
  • Remove beef from slow cooker; place on cutting board or large plate. Slice beef with knife or shred with 2 forks; place in buns. If desired, skim fat from juices in slow cooker. Serve sandwiches with individual portions of juices for dipping.

Nutrition Facts : Calories 310 , CarbohydrateContent 21 g, CholesterolContent 75 mg, FiberContent 1 g, ProteinContent 28 g, SaturatedFatContent 4 g, ServingSize 1 Sandwich, SodiumContent 640 mg, SugarContent 2 g

EASY BEEF FRENCH DIP WITH QUICK AU JUS RECIPE | JEFF MAU…



Easy Beef French Dip with Quick au Jus Recipe | Jeff Mau… image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Total Time 40 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced 
6 tablespoons unsalted butter
8 ounces cremini mushrooms, thickly sliced 
2 sprigs fresh thyme 
2 cloves garlic, minced 
4 sub rolls, hinged 
1 quart beef broth, warmed 
1 1/2 pounds very rare deli-shaved roast beef 
Creamy horseradish sauce and giardiniera, for serving 

Steps:

  • Preheat the oven to 450 degrees F.
  • Heat the olive oil in a medium Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add 2 tablespoons butter; when the butter has melted, add the mushrooms and thyme. Cook, stirring occasionally, until the mushrooms soften and start to caramelize, 4 to 5 minutes.
  • Meanwhile, in a small skillet over medium heat, melt the remaining 4 tablespoons butter. Add the garlic and cook, stirring occasionally, until the garlic is fragrant, about 3 minutes. Place the rolls cut-side up on a rimmed baking sheet. Liberally brush the rolls with the garlic butter and sprinkle with salt and pepper. Toast in the oven until golden brown, 4 to 5 minutes. Set aside for assembling.
  • To the pot with the mushrooms, add the beef broth and bring to a simmer. Taste and adjust the seasoning as necessary. Bring the heat down to medium-low and simmer an additional minute. Turn the heat off, then add the roast beef to the pot, quickly removing when just warmed through, about 30 seconds.
  • To assemble the sandwiches, spread a layer of creamy horseradish, to taste, on both sides of the rolls. Add a layer of beef on the bottom halves of each roll, then top with a spoonful of mushrooms along with some of the jus. Top with giardiniera to taste. Transfer the remaining jus to dipping bowls and serve on the side.

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