Oven-Roasted Beef Au Jus
Yield
12 servingsPrep
15 minCook
2 hrsReady
3 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef chuck roast
cut 2 inches thick |
|
| 2 | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | each |
beef bouillon cubes
low sodium |
*
|
| ½ | teaspoon |
marjoram
ground |
*
|
| ½ | teaspoon |
savory
ground |
|
| ¼ | teaspoon |
sage
ground |
*
|
| 2 | ounces |
mushrooms
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef chuck roast
cut 2 inches thick |
|
| 1E+1 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | each |
beef bouillon cubes
low sodium |
*
|
| 2.5 | ml |
marjoram
ground |
*
|
| 2.5 | ml |
savory
ground |
|
| 1.3 | ml |
sage
ground |
*
|
| 57.8 | ml/g |
mushrooms
|
|
Directions
Rub surface of roast with salt and pepper.
Place the roast on a rack in a shallow open pan.
Insert roast meat thermometer into the center of the thickest portion.
Roast in slow oven about 2 to 2½ hrs or until the meat thermometer reaches for a med done roast.
Remove roast to warm platter.
Serve with hot seasoned juices from pan.
Add a small amount hot water and stir the brown bits from pan and rack into the drippings.
Measure drippings. Add dissolved bouillon to bring drippings to 2 c.
Pour into roasting pan. Blend in herbs and mushrooms.
Simmer 5 min.
