Roast Beef with Au Jus Recipe

Name: Roast Beef with Au Jus
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 (4-5 lb) boneless beef ribeye roast or top round roast; 2 tablespoons olive oil; 2 teaspoons kosher salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon dried thyme; 1 large onion, quartered; 2 carrots, chopped; 2 celery stalks, chopped; 4 cups beef broth, low sodium; 1/2 cup dry red wine (optional); 2 tablespoons all-purpose flour (optional, for thicker jus)

American · Main course · 110 min total

Roast Beef with Au Jus recipe videos

A classic roast beef with a rich, savory au jus that's perfect for Sunday dinner or holiday feasts. This recipe ensures a perfectly cooked, juicy roast with a flavorful pan sauce.

20
min prep

90
min cook

8
servings

450
kcal/serving

Ingredients

1 (4-5 lb) boneless beef ribeye roast or top round roast
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
1 large onion, quartered
2 carrots, chopped
2 celery stalks, chopped
4 cups beef broth, low sodium
1/2 cup dry red wine (optional)
2 tablespoons all-purpose flour (optional, for thicker jus)

Instructions

Preheat oven to 450°F (230°C).
Pat the roast dry with paper towels. Rub olive oil all over the roast, then season evenly with salt, pepper, garlic powder, and thyme.
Place the roast fat-side up on a rack in a roasting pan. Scatter onion, carrots, and celery around the roast.
Roast for 15 minutes at 450°F, then reduce oven temperature to 325°F (165°C). Continue roasting until internal temperature reaches 125°F (52°C) for rare, 135°F (57°C) for medium-rare, or 145°F (63°C) for medium, about 1 to 1.5 hours total (about 15 minutes per pound for medium-rare).
Transfer roast to a cutting board, tent loosely with foil, and let rest for 15-20 minutes.
While the roast rests, make the au jus: Place the roasting pan over medium-high heat on the stovetop. Add red wine (if using) and scrape up any browned bits. Add beef broth and bring to a simmer. Simmer for 10 minutes, then strain through a fine-mesh sieve into a saucepan, pressing on vegetables. Discard solids.
For a thicker jus, whisk flour with 2 tablespoons water to make a slurry, then whisk into the strained liquid and simmer for 2-3 minutes until thickened. Season with salt and pepper to taste.
Slice the roast against the grain into thin slices. Serve with warm au jus on the side.

Tips

Let the roast come to room temperature for 30 minutes before roasting for even cooking.
Use a meat thermometer for best results; don't rely solely on time.
Leftover roast beef and au jus can be stored separately in the refrigerator for up to 3 days.
To reheat, slice the beef and warm gently in the au jus on the stovetop over low heat.

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