Roast beef au jus pairs a seasoned, oven-roasted beef roast with a light, savory sauce made from its browned drippings and beef broth. The beef is sliced thin and served with the jus for dipping or spooning over each portion; this practical home-style version keeps the meat tender and the sauce flavorful without making a thick gravy.
Ingredients
- 1 boneless beef top sirloin roast, about 3 lb (1.36 kg), tied if needed
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion, roughly chopped, about 1 cup (150 g)
- 2 medium garlic cloves, lightly crushed
- 1 tbsp (15 g) tomato paste
- 1 tsp (1 g) dried thyme, or 1 tbsp (3 g) fresh thyme leaves
- 1 bay leaf
- 1 cup (240 ml) dry red wine, or extra beef broth
- 2 cups (480 ml) low-sodium beef broth
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 ml) red wine vinegar, plus more to taste
Instructions
- Season and temper the roast. Pat the beef dry with paper towels. Rub it all over with the salt and pepper, then leave it at room temperature for 30 minutes while the oven heats. Do not leave raw beef out longer than 2 hours total. Set a rack in the center of the oven and heat to 450°F (232°C).
- Brown the aromatics. Heat the oil in a heavy oven-safe roasting pan or skillet over medium-high heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until the edges are browned. Add the garlic and tomato paste; stir for 1 minute. Stir in the thyme and bay leaf.
- Roast at high heat. Place the roast on top of the onion mixture, fat side up if it has a fat cap. Roast uncovered at 450°F (232°C) for 15 minutes to brown the exterior.
- Finish roasting gently. Reduce the oven to 325°F (163°C) without opening the door. Pour the wine around—not over—the roast. Roast for about 60 to 75 minutes, checking early with an instant-read thermometer inserted into the thickest part. Cooking time varies with the roast’s shape and the oven. For a medium-rare result, remove it at about 135°F (57°C), then rest it for at least 10 minutes; the temperature should rise to the USDA FSIS safe minimum of 145°F (63°C) during the required 3-minute rest. If needed, return it to the oven until it reaches 145°F (63°C), then complete the 3-minute rest. Do not rely on color or time alone to determine safety.
- Rest the beef. Transfer the roast to a cutting board, tent loosely with foil, and rest for 10 minutes after reaching the safe temperature. Keep the roasting pan and its drippings for the jus. Resting helps the juices settle; slice only when ready to serve.
- Make the au jus. Carefully set the hot roasting pan over medium heat on the stovetop, or transfer the onion mixture and drippings to a saucepan. Add the broth and Worcestershire sauce, scraping the pan to loosen browned bits. Bring to a simmer and cook for 8 to 10 minutes, until the liquid tastes savory and has reduced slightly. Strain into a heatproof jug, pressing gently on the onions, then discard the solids and bay leaf. Stir in the vinegar and taste; add a little more salt, pepper, or vinegar if needed. Keep the sauce hot until serving.
- Slice and serve. Remove any strings and slice the beef thinly across the grain. Arrange on a warm platter and serve the hot jus alongside, or spoon a little over the slices at the table.
Tips
- Use a thermometer. A probe or instant-read thermometer is the most reliable way to avoid overcooking a lean roast and to confirm the safe minimum. Insert it into the center without touching the pan or a pocket of fat.
- Choose a suitable cut. Top sirloin is flavorful and slices neatly, but a tied eye of round or bottom round also works. These leaner cuts can become dry if roasted too far past the safe minimum, so monitor temperature closely.
- Skip wine if preferred. Replace the red wine with an equal amount of beef broth. The jus will be less fruity and a little less complex; a small extra splash of vinegar can restore some brightness.
- Keep the sauce light. Au jus is a thin, concentrated pan sauce, not gravy. Avoid adding flour or cornstarch unless you specifically want a thickened sauce, and use low-sodium broth so the reduction does not become too salty.
Serving Suggestions
Serve thin slices of beef with small bowls of hot jus for dipping. For sandwiches, pile the beef into crusty rolls or toasted baguette and serve extra sauce on the side; keep the bread and meat separate until serving so the rolls do not turn soggy. At dinner, pair the roast with mashed potatoes, roasted potatoes, green beans, or a crisp green salad. A spoonful of jus also brings flavor to the potatoes without needing a thick gravy.
Variations
For a deeper, more savory jus, stir in an additional teaspoon of Worcestershire sauce or a small pinch of dried rosemary along with the thyme. For a milder version, omit the wine and use broth as directed. If you prefer a richer finish, whisk a teaspoon of cold butter into the strained hot jus just before serving; this makes it silkier but is optional. To make the beef sandwich-style, roast the same cut to the same safe temperature, chill it promptly after cooking, and slice it very thin once cold.
Storage and Reheating
Refrigerate beef and jus in separate covered containers within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. For longer storage, freeze in airtight containers for up to 2 to 3 months for best quality; thaw overnight in the refrigerator. Reheat the jus in a saucepan until simmering. Reheat beef gently in the jus or in a covered dish with a splash of broth, and use a food thermometer to ensure leftovers reach 165°F (74°C). Avoid prolonged reheating, which can make the slices tough.
Frequently Asked Questions
What does au jus mean?
Au jus is French for “with juice.” In this dish, it refers to serving roast beef with a thin sauce made from the roasting drippings and broth, rather than a thickened gravy.
Can I make the jus without a roasting pan?
Yes. Roast the beef in an oven-safe skillet or baking dish, then transfer the drippings and aromatics to a saucepan. Add broth and scrape up any browned bits that can be loosened safely; those browned pieces contribute much of the sauce’s flavor.
Can I make the jus ahead?
Yes. Prepare it up to 3 days ahead and refrigerate it promptly in a covered container. Reheat it until simmering before serving. If chilled fat firms on top, lift it off for a lighter sauce or stir in a little for a richer one.
Why is my roast not medium rare after resting?
Roast shape, starting temperature, and oven accuracy all affect cooking time, and carryover cooking is not identical for every roast. Check the center with a thermometer; if it has not reached the USDA FSIS safe minimum of 145°F (63°C), return it to the oven and then give it the required 3-minute rest.
Can I thicken au jus?
You can, but thickening changes it toward gravy. For a lightly thicker sauce, whisk 1 teaspoon cornstarch with 1 tablespoon (15 ml) cold water, stir it into simmering jus, and cook briefly until clear. Add gradually so it does not become gluey.
How should I slice the roast?
Look for the direction of the muscle fibers and cut across them, not parallel to them. Thin slices across the grain are easier to chew and work especially well for sandwiches.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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