With just a good beef roast, a packet of au jus gravy mix, and beef broth, you end up with tender slices of roast beef swimming in a rich brown gravy that tastes like you fussed for hours. It’s perfect for family dinners, holidays when you’re juggling a lot, or any night you want a cozy, old-fashioned meal without a complicated ingredient list.
Serve the sliced roast beef right in its deep casserole dish, spooning plenty of the au jus over the top so every piece is glossy and tender. This is wonderful over mashed potatoes, egg noodles, or a pile of buttered rice to soak up all that savory gravy.
Add a simple green side like roasted green beans, steamed broccoli, or a crisp salad to brighten the plate. Warm dinner rolls or crusty bread are great for dipping into the extra au jus, and if you’re feeding kids, keep a small bowl of the gravy on the side for dunking bites of beef or bread.
Ingredients
3 to 4 lb boneless beef roast (chuck roast or rump roast)
1 (1 oz) packet dry au jus gravy mix
2 cups low-sodium beef broth
Directions
Preheat your oven to 300°F (150°C). Choose a deep baking dish or casserole dish that will comfortably hold the roast with room around it for the au jus. A dish with higher sides is best so the beef can sit in the gravy as it cooks.
Pat the beef roast dry with paper towels. This helps it brown a little better and keeps the juices from watering down the flavor. Place the roast in the center of the baking dish.
Sprinkle the dry au jus gravy mix evenly over the top and sides of the roast. Use your hands to gently press the seasoning onto the meat so it sticks. You want the roast well coated, like my grandmother always said, “Give it a good jacket.”
Slowly pour the beef broth around the roast into the baking dish, being careful not to wash all the seasoning off the top. The broth should come about 1/3 to 1/2 of the way up the sides of the roast. This liquid will turn into the rich brown au jus as it cooks.
Cover the baking dish tightly with heavy-duty aluminum foil or a fitted lid. A tight seal is important to keep the moisture in so the roast turns out tender instead of dry.
Place the covered dish in the preheated oven and bake for 3 to 3 1/2 hours, or until the beef is very tender and easily pulls apart with a fork. Thicker roasts may need a little more time. Try not to peek too often so you don’t let the steam escape.
Carefully remove the dish from the oven and peel back the foil away from you to avoid the hot steam. Transfer the roast to a cutting board and let it rest for about 10 minutes so the juices settle and the slices hold together.
While the roast rests, skim any excess fat from the surface of the au jus in the baking dish with a spoon. Taste the au jus and adjust with a pinch of salt if needed, keeping in mind that the au jus packet already has seasoning.
Slice the roast across the grain into thin slices. Return the slices to the baking dish, nestling them into the warm au jus so they’re mostly submerged. This is what gives you that look of tender slices swimming in rich brown gravy.
Spoon some of the hot au jus over the top of the beef, then serve the roast right from the deep white casserole dish at the table. Encourage everyone to ladle extra au jus over their servings.
Tips
For picky eaters, slice the roast a bit thinner and keep a small portion of beef separate with just a spoonful of the au jus, so the meat isn’t completely covered in gravy. You can also shred the beef with two forks instead of slicing; kids often like it better this way on mashed potatoes or in soft rolls as sandwiches.
If you prefer a slightly thicker gravy, remove the cooked roast, bring the au jus to a gentle simmer on the stovetop, and whisk in 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water, cooking until lightly thickened. For extra flavor without adding more ingredients, sear the roast in a hot skillet on all sides before placing it in the baking dish; this adds a deeper, roasty taste like my grandmother sometimes did for special Sundays.
If you need to reduce sodium, choose low-sodium broth and consider using only part of the au jus packet, tasting and adding more if needed. Food safety tips: Always thaw the roast completely in the refrigerator, never on the counter. Keep raw meat and its juices away from ready-to-eat foods, and wash hands, cutting boards, and knives with hot soapy water after handling the raw roast.
Cook the beef until it reaches at least 145°F (63°C) in the thickest part, though for this recipe it will usually be cooked beyond that for tenderness. Refrigerate leftovers within 2 hours in a shallow container, and reheat until steaming hot before serving again.
Lasha