wilkes

Beef Au Jus
Drippings from beef roast
2 1/2 cups beef stock or brown stock
Salt and pepper to taste
2 1/2 ounces chopped onions
1 ounce chopped carrots
1 ounce chopped celery
Drain off all but 1-2 ounces of the fat from the roasting pan being careful to retain any juices in the pan from your roast
Add the onions, carrots and celery
Set the pan over high heat and cook until the vegetables are brown and their moisture has evaporated leaving only fat, vegetables and brown drippings and adjust heat so the mixture does not burn
Pour off excess fat
Pour 2/3 cup of the stock into the roasting pan to deglaze it
Stir over heat until brown drippings are dissolved
Pour the deglazing liquid and vegetables into a sauce pan with the remaining stock
Simmer until the vegetables are soft and the liquid is reduced by about 1/3
Strain through a sieve lined with cheesecloth into a clean sauce pan, skim the fat off and season to taste with salt and pepper

Oops. Actually we tried the other one that had been on here and I bumped it up for someone a while back. This one sounds the same though except the beef boullion.

We tried this last week and it was really good. Had bacon cheese steak fries with it.

Bumping to the top by request

We're having this tonight. I envited my mom, dad & brother over. Hope it tastes as good as it smells.

Yummy sounds so good. Thanks for the recipe!

mmmm....yummmm

sounds good

I just threw this in the crock pot for dinner tonight. It is REALLY good!!!

4 lbs rump roast
10.5 oz can beef broth
10.5 oz can condensed french onion soup
12 oz can or bottle beer or Dr. Pepper (your choice)

Throw everything in the crockpot and cook on low for 7 hours. Serve on toasted deli rolls with provolone and the liquid from the crockpot for dipping.

We use Dr. pepper in ours. I dont like cooking with any amount of alcohol with kids in the house because I read somewhere that it doesnt really all cook out.