au jus

Au Jus is such a delicious addition to the perfect French Dip Sandwich, you're going to love our Au Jus recipe!

Au Jus

olive oil (just enough to saute)

red onion (chopped)

garlic (minced (I used jarred))

white wine

Worcestershire sauce

beef broth

flour (optional)

Caramelize the onions in a small amount of olive oil. Add garlic and cook for a minute or two more.

Deglaze the pot with white wine, then add Worcestershire sauce and cook for another minute, stirring constantly.

Add beef broth and bring to a light boil. Reduce heat and simmer for about 3 minutes.

Strain broth and then return it to pot. Add flour and simmer an additional 5 minutes.

Serve with French Dips and ENJOY!

FULL INSTRUCTIONS:
French Dip Crescents: https://www.mamalovesfood.com/french-dip-crescents-with-easy-au-jus/
Au Jus: https://www.mamalovesfood.com/au-jus

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FRENCH DIP CRESCENTS WITH AU JUS

Looking for a cheap cut of meat that’s great for smoking? Eye Round is a tough cut of beef that’s often prepared poorly turning out either too tough or too dry.

Smoked Eye Round w/ Au Jus

lb Eye Round of Beef

Beef Broth

Butter (4 ounces.)

tbsp Real Salt

tsp Coarse Ground Black Pepper

tsp Granulated Garlic

tsp Granulated Onion

trimming

Trim any excess fat of the eye round and remove any silver skin.

Brine

Season

smoking

Pat Brined Beef dry and  season the Eye Round with spice blend. Smoke at 225 degrees for 3-4 hrs. Until beef reaches 160-170 degrees F.

wrapping

Remove Eye Round from smoker and raise temperature to 300 degrees F. Double Wrap the Eye Round in aluminum foil with a ½ cup of beef broth and ½ stick of butter added in. Re insert probe and return to the smoker.

continue cooking

Cook beef for 3-4 more hrs depending on size until beef reaches an internal temperature of between 205-210 degrees F.

resting and slicing

Open the top of the foil to let the beef rest in the juices until it cools to about 150 degrees F. Before slicing into ¼ inch slices. Pour off the au jus and serve alongside the Eye of Round.

Did you know you can make French Dip Sandwiches using your crock pot? This Slow Cooker French Dip recipe will amaze you with how easy it is!

Slow Cooker French Dip Sammies

Beef Rump Roast

salt

tsp Grill seasoning (I use McCormick)

onion powder

garlic powder

tsp black pepper

Tbsp beef bouillon granules

Tbsp minced onion

beef stock

Beer (darker the better)

Place roast in large crockpot. Season with salt,...

Place roast in large crockpot. Season with salt, grill seasoning, onion powder, garlic powder, pepper, beef bouillon and minced onion. Add broth and beer to crockpot, cover and cook on low for 8 hours.

Take out the meat, slice or shred it...

Take out the meat, slice or shred it (it will be falling apart). Strain the au jus so there are no clumps of meat or fat (I just use a mesh strainer). Serve french dip on french bread with cheddar cheese and side of au jus. Enjoy!

This Slow Cooker French Dip recipe features succulent beef slow cooked in a flavorful broth, served on toasty rolls with melted cheese and extra au jus for dipping!

Slow Cooker French Dip Recipe

chuck roast

(12-ounce) bottle dark beer

garlic

thyme

Salt & black pepper (to taste)

French baguette, French rolls, hoagie rolls,

provolone, Swiss, or mozzarella cheese (for serving)

Trim excess fat from the roast and place it in the bottom of a large slow cooker. Add all of the remaining ingredients to the slow cooker. Cook on low for 8 to 10 hours or longer (the longer, the better).

Split open your rolls (and spread with butter, if desired) and arrange on a baking sheet. Heat the split rolls in a toaster oven until toasted, or bake in a regular oven set to 350°F until warm and toasty (about 10 minutes).

Remove the roast to a cutting board and skim the fat from the cooking juices. Season the cooking juices with additional salt and pepper, to taste. Pull the beef into chunks or slice it against the grain (assuming it doesn&#x27;t fall apart). Pile the meat on top of the toasted rolls, place slices of cheese over the meat, and place back in the toaster oven (or under the broiler) for a few minutes until just melted.

Serve hot sandwiches with a small bowls of reserved cooking juices (jus) for dipping.

You asked for it, and we heard you! It’s the Smoked French Dip Sandwich. Chef Tom brings you this classic roast beef sandwich, with a flavor packed jus!

Smoked French Dip Sandwich

(4 lb) beef bottom round roast

Cattleman's Grill California Tri-tip Seasoning

Dijon Classique Mustard

Spray Duck Fat

yellow onion, large dice

carrots, large dice

celery, large dice

bay leaves

John Henry's Cuz'n Buddy's Marinade

French rolls

Provolone cheese

Preheat your Yoder Smokers YS640s Pellet Grill to 400ºF set up for indirect grilling. Place a Lodge Cast Iron Fish Pan on the grill to preheat.

Place the Cattleman’s Grill California Tri-tip Seasoning, Kozlik’s Dijon Classique Mustard and garlic cloves in a small food processor and blitz until the garlic is broken up. Add a tablespoon of Saica Extra Virgin Olive Oil, as needed, to help break down the mixture.

Score the surface of the roast about 1/4” deep in a crosshatch pattern on the top and bottom of the roast. Rub the seasoning paste into the roast, filling the scores with the seasoning. Let rest in the refrigerator while you prepare the remaining ingredients.

When you have all ingredients assembled, take everything out to the grill. Pour a few tablespoons of Saica Extra Virgin Olive Oil in the pan. Sear the roast on all sides until browned, then remove from the pan.

Add the onion, carrot, celery, thyme and bay leaves to the pan and stir to mix, scraping up the fond from the bottom of the pan with a wooden spoon. Place the beef roast on top of the bed of veggies. Add the beef stock and John Henry’s Cuz’n Buddy’s Marinade.

Turn the heat down to 250ºF and smoke until the internal temperature reaches 125ºF, about 2 hours 45 minutes.

Remove the roast from the pan. Cover with foil and rest at least 20 minutes. Slice the beef very thin.

Strain the liquid from the pan. Discard the solids. Transfer the jus to a pan to keep warm.

Slice your French rolls horizontally. Dip each half, cut side down, in the warm jus. Dip a portion of the beef in the warm jus and place on the bottom bun. Place the provolone on the beef. Spread your Kozlik’s Dijon Classique Mustard on the top bun and place over the cheese. 

https://www.youtube.com/watch?v=QLY6u-QBui4

You asked for it, and we heard you! It's the Smoked French Dip Sandwich. Chef Tom brings you this classic roast beef sandwich, with a flavor packed jus!

This Easy DeliciousPressure Cooker Garlic Roast Beef is made in under an hour with the help of an Instant Pot, Pressure Cooker or a Ninja Foodi All-in-One.  Perfectly tender with a garlicky gravy, this Keto, Whole30 and Paleo easy Roast Beef is great for any Sunday diner, holiday celebrations and is easy enough for a weeknight meal!

Easy Pressure Cooker Garlic Roast Beef

3 pounds Eye of Round beef

minced

onion,

1 cup (240 milliliters) unsalted stock

olive oil

rosemary

sage

Trim any excess fat from beef.  Press the “Saute” button to heat up the pressure cooker.  Make sure Instant Pot is as hot as it can be in order to induce a Maillard reaction.

Add 1 tbsp olive oil to the pot and using a dish towel, lift the pot and swirl the oil to ensure that the oil has covered the bottom of the pot

Pat the beef dry with a paper towel.  Generously season one side of the beef roast with salt, garlic powder and black pepper.  Place the beef roast in a pressure cooker with the seasoned side facing down.  Brown the one side for 4 minutes.  While beef is browning, season the top side with salt, pepper and garlic powder

Flip the beef and sear the other side for 3 minutes.  Remove beef and set it aside

Add 1 tbsp of olive oil to the pan along with onion, scraping the bottom to remove any brown bits.  Saute for 3 minutes and then add the bay leaves, minced garlic, rosemary, umami (if using) and sage and stir for 1 minute

Add 1 cup of salt-free or low sodium chicken stock and stir to incorporate all the ingredients.  Add the trivet and place the roast beef on the trivet.  Pressure Cook at High Pressure for 3 minutes + 30 minutes Natural Release.  Remove the roast beef and set it aside, wrapped in aluminum foil

Remove the bay leaves and pour the remaining liquid and onions into a high-speed blender and blend on high for 1-2 minutes

After roast beef has rested, slice the beef against the grain and serve with a drizzle of "au jus".

These french dip sandwiches are made with a chuck roast that is so unbelievably juicy and tender.  It&#039;s covered in melted provolone and served on a buttered and toasted french bread. The juices from the pot are served in a bowl for dipping. These french dip sandwiches are spectacular!

Instant Pot French Dip Sandwiches

vegetable oil (I use avocado oil)

black pepper

onion

sweet red wine (I prefer Llano Sweet Red)

soy sauce (I prefer Kikkoman)

unsalted beef stock (I prefer Kitchen Basics)

bay leaf

french bread

salted butter

provolone cheese

Season Roast

Season Roast: Start by seasoning the chuck roast with the salt, pepper and garlic powder. Make sure to rub in the spices and evenly coat the roast.

Sear Roast

Sear Roast: Turn on &#039;Sauté&#039; and adjust the heat level to &#039;More&#039;. Allow the pot to heat up until the display reads &#039;Hot&#039; and then add the vegetable oil and allow it to heat up. Next, place the chuck roast in the pot and sear undisturbed on one side for at least 5 minutes or until it&#039;s nicely browned.  Then, turn the roast over and brown on the other side. Once the roast has browned nicely on all sides, remove it from the Instant Pot and set aside. Leave the browned bits in the bottom of the pot.

Sauté Onion

Sauté Onion: Add the sliced onion to the Instant Pot and sauté, deglazing the bottom of the pot and tossing the onion in the browned bits as they cook. Continue to sauté the onions until they are a golden brown and starting to caramelize. About 10 to 12 minutes.

Add Red Wine

Add Red Wine: Add the red wine to the onions and cook, continuing to deglaze the bottom of the pot, until the wine is reduced by half. About 2 to 3 minutes.

Add Soy Sauce, Stock &amp; Roast

Add Soy Sauce, Stock &amp; Roast: Add the soy sauce and beef stock to the pot, place the chuck roast back into the pot and then add the bay leaf. Turn off the Sauté function.

100-Minute Cook Time

100-Minute Cook Time: Close the Instant Pot, set the pressure release valve to &#039;Sealing&#039; and set the pot to cook on &#039;Manual&#039; or &#039;Pressure Cook&#039;, &#039;High Pressure&#039; for 100 minutes.

25-Minute NPR

25-Minute NPR: Once the 100-minute cook time has completed, allow for a 25-minute Natural Pressure Release. When the 25-minute NPR has finished, release the remaining pressure and then open the pot.

Serve Roast

Serve Roast: The chuck roast is ready to serve. It will fall apart as you try to remove it from the pot. I usually serve it straight from the pot, pulling pieces of meat off the roast using my metal tongs. I&#039;ll then scoop out some of the juice (au jus) with a ladle and serve it in a small ramekin for dipping.

cook the Roast

Toast Bread

Toast Bread: Cut each loaf of french bread into 2 to 4 sections (depending on length), butter each side and toast on a skillet.

Add Cheese &amp; Roast

Add Cheese &amp; Roast: Place two slices of provolone cheese on the bread and serve the roast over the top of the cheese.

Serve

Enjoy the best French Dip sandwiches ever!

make the Sandwiches

The absolute easiest, perfectly cooked roasted pork loin that&#8217;s tender and juicy every time with au jus that is deglazed in the oven as the roast bakes.

Perfect Pork Loin with Effortless Au Jus

pork loin (4-5 lbs)

pepper

paprika

chicken broth, divided

This Easy Homemade Au Jus Reicpe is the best way to enjoy a made with love French Dip Sandwich. It takes minutes to make and will take your French Dip to the next level!

Easy Homemade Au Jus Recipe

water

beef base (Better Than Bouillon)*

dark balsamic vinegar

cornstarch

butter

In a medium saucepan bring water to a boil.

Reduce heat to medium-low and whisk in the beef base, garlic powder, onion powder, Worcestershire sauce, balsamic and pepper.

Pour 1/4 cup of cold water into a measuring cup. Add 1 teaspoon cornstarch and whisk until smooth. Add to simmering broth mixture in pan. Whisk, turn up heat to medium high.

Add 1 tablespoon butter to hot au jus, whisk until melted. Serve while hot.

A wonderfully rich and flavorful Au Jus that can be made with or without meat drippings without compromising the flavor.  The ultimate accompaniment to your prime rib and French dip sandwiches or you can also thicken it and serve it over beef and noodles.  Easy to make and out of this world delicious!

Ultimate Au Jus Recipe

all-purpose flour

dry red wine

shallot (, finely minced (or 3 tablespoons finely minced red onion))

garlic (, minced)

beef broth base ((e.g. beef granules, paste, bouillon cube))

Dijon mustard

ground dried porcini mushrooms

Combine, simmer, strain

Add the butter or drippings to a skillet and melt over medium-high heat.  Add the onions and garlic and cook for 3-4 minutes.  Whisk in the flour until it is incorporated and simmer for 1 minute.Add the red wine and whisk constantly to prevent lumps.  Simmer for about 2 minutes (the mixture will thicken). Whisk in the beef broth and let it simmer for another 2-3 minutes until slightly thickened.  Add the remaining ingredients, return the mixture to a boil, reduce the heat to a slow simmer, and simmer uncovered for another 15 minutes.  The liquid will reduce.  Add salt and pepper to taste.  Pour the mixture through a fine mesh strainer.Serve the au jus immediately or refrigerate until ready to serve (reheat in microwave).

Make these delicious French Dips with Homemade Au Jus that will blow your mind. Instructions for homemade and pre-sliced deli roast beef.

French Dips with Homemade Au Jus

hoagie rolls (here's my recipe)

lbs cooked roast beef

beef stock (plus more as needed)

soy sauce (plus more as needed)

unsalted butter

Heat oven broiler to high.

Using drippings from roast beef pan, spoon out most of oil, if applicable. Place roasting pan over medium high heat on stove top. Add beef stock and soy sauce to pan and, using a wooden (or non-abrasive) spoon, scrape off browned bits from the pan. Bring to a simmer and cook until reduced by half, about 8-10 minutes. If sauce is too salty, add more beef broth. If not salty enough, add more soy sauce, as needed, until it reaches desired flavor.

Slice hoagie rolls in half, lengthwise. Spread a thin layer of butter over each half (top and bottom) of roll. Place rolls, butter side up, on a baking sheet lined with aluminum foil. Place bread under the broiler and broil until butter is melted and bread starts to turn golden brown. Careful not to let bread burn. Once golden brown, remove from oven. Take the "tops" off the baking sheet and set aside. Leave the "bottoms" on the baking sheet for later. Keep broiler on.

Slice roast beef into very, very thin slices. Place slices in hot Au Jus on the stove and cook for 1 minute. Using tongs or a fork, carefully remove roast beef slices and layer on each "bottom" half of the sandwich with desired amount. Top each with a slice of provolone cheese and replace under the broiler until cheese is melted, about 1-2 minutes.

Remove from broiler and place the "top" half on each sandwich. Slice each french dip in half and serve alongside a small cup of Au Jus (and a dab of horseradish, if desired) for dipping.

https://content.jwplatform.com/videos/ODI0AuXG.mp4

French Dips With Homemade Au Jus

Deliciously drippy French dip sandwiches will be a new favorite in your meal plans. Roast beef sandwiches topped with melty cheese and golden onions dipped in flavorful au jus, it&#x27;s the best thing to happen to chuck since the pot roast.

Oven Roasted French Dip Sandwiches

lbs chuck roast, excess fat

yellow onions, thinly sliced

garlic, pressed

sugar

oz beef stock

hoagie rolls

Preheat oven to 325 degrees F (165 degrees...

Preheat oven to 325 degrees F (165 degrees C).

In a 9x13 baking dish or large dutch...

In a 9x13 baking dish or large dutch oven, layer the onion slices on the bottom of the dish. Season with the sugar, 1 teaspoon salt, 1 teaspoon pepper and toss to coat onion slices in seasoning.

In a small bowl, use a fork to...

In a small bowl, use a fork to mix 1 teaspoon salt and 1 teaspoon black pepper with the pressed garlic to make a garlic paste. Use the rest of the salt and pepper to season the meat generously on each side, then rub the garlic paste over each side of the roast. Place the seasoned chuck on top of the seasoned onion slices in your baking dish or dutch oven.

Pour in beef broth or consomme, then put...

Pour in beef broth or consomme, then put into the oven for 2 hours. Tent with aluminum foil or cover with oven-safe lid after 2 hours, for 30 minutes to 1 hour, until chuck roast is tender and barely holding together.

Top 18 au jus recipes from across the web

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Top 18 au jus recipes from across the web

The most viewed au jus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Au Jus

Smoked Eye Round w/ Au Jus

Slow Cooker French Dip Sammies

Slow Cooker French Dip Recipe

Smoked French Dip Sandwich

Easy Pressure Cooker Garlic Roast B...

Instant Pot French Dip Sandwiches

Perfect Pork Loin with Effortless A...

Easy Homemade Au Jus Recipe

Ultimate Au Jus Recipe

French Dips with Homemade Au Jus

Oven Roasted French Dip Sandwiches

Sous Vide French Dip

New York Strip Roast

Easy Au Jus (No Drippings Needed)

Red Wine Jus

Homemade Beef Au Jus Recipe

Crockpot French Dip Sandwiches

The most viewed au jus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine