Best 9 Rump Roast Au Jus Recipes

Steps:

• Preheat oven to 425­°F.
• Brush roast with oil. In a small bowl, combine 2 tablespoons minced onions, 1 tablespoon salt, the thyme, mushroom powder and granulated garlic. Rub mixture into roast.
• Place roast on a wire rack inside a shallow pan. Insert an ovenproof meat thermometer horizontally in the thickest part of the roast. Roast for 15 minutes. Reduce heat to 275°F and cook for 2 hours or until the thermometer registers 135°F for medium-rare, 145°F for medium, and 150°F for medium-well. (See tip)
• Remove roast from oven and tent with foil. Let stand 15 minutes.
• Pour beef juices from the roasting pan into a 4-cup measuring cup. Add beef broth and enough water to measure 3-1/2 cups. In a medium saucepan over medium-high heat, add the liquids, remaining dried onions, the Worcestershire sauce and sugar. Bring mixture to a boil. Reduce heat and simmer, stirring often, 5 minutes. Season to taste with pepper and more salt (if needed). Strain the mixture into small serving bowls. Keep warm.
• Carve the meat against the grain and arrange on a serving platter. Ladle some of the juices (au jus) over the beef slices.
• Serve carved rump roast with the remaining au jus alongside.

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.

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.

PERFECT RUMP ROAST

Steps:

• DO NOT USE A GLASS PAN FOR THIS RECIPE.
• Pre-Heat the oven to 500 degrees.
• Prep the roast by making 4-5 slits in the roast and filling the holes with salt, pepper and 1/2 of a clove of Garlic.
• Now Salt and Pepper the rest of the roast.
• Put the Roast in the oven and sear for 20 minutes.
• Then add the water, the chopped onion and reduce the temperature to 275 degrees.
• Cook for 20 minutes per lb. I like mine rare so that is what you will get if you cook for this period of time.

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.

BEEF RUMP ROAST AU JUS

Steps:

• 1. Preheat oven to 325 degrees
• 2. Wipe roast surface with paper towel and season with soup mix by rubbing thoroughly on all sides; season with paprika on all sides. (For an especially flavorful roast, season and let stand covered in the refrigerator overnight).
• 3. Place celery pieces on top of roast.
• 4. Place roast fat side up in roasting pan and add water to cover bottom of pan. Cover with foil and cook for approximately 2 hours in preheated 325-degree oven.
• 5. Then remove foil and let roast brown for 1/2 hour more. When roasted to desired doneness, slice and serve hot or cold. Makes six to eight servings. Meat is well done when it reaches 170 degrees Fahrenheit internal temperature.

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.

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.