Roast Beef Au Jus
Per serving
This recipe was given to me 35 years ago as a beef romanoff dish. The dish required sour cream and cooked noodles added to the gravy. It was delicious but not my family's favorite dish. I adjusted the recipe to suit my family's taste by eliminating the sour cream and noodles and by slicing the roast very thin, placing the meat inside a hot yeast roll, serving with a small dish of gravy for dipping. After serving this to my son-in-law 16 years ago, this dish has become one of his favorite request when he visits. This meal is sliced roast beef in a large hot yeast roll served with the gravy for dipping. The gravy will not be thick.
Ingredients
6 serv.Step-by-step instructions
- 1
Heat a tablespoon of olive oil in a large cast iron skillet.
- 2
Brown the roast in the skillet on all sides.
- 3
Cover the outside of the roast on all sides with lots of black pepper.
- 4
Place covered skillet in oven for at least one hour at 350.
- 5
At the end of one hour add flour to the hot oil in the skillet until it is dissolved.
- 6
Add both cans of soup to the roast and the onion.
- 7
Cook another hour in the oven.
- 8
Salt if needed. (Soup is salty).
- 9
Serve the roast thinly slice within the hot rolls and a small dish of the gravy.
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