Roast Beef & Garlic Bread Au Jus


For those who have been to fancy restaurants and wondered what “au jus” meant, fear not, I have the answer! It is a French term meaning “in it’s (own) juices”.  Therefore, any meat cooked and served with the cooking liquid is au jus.

The most popular au jus meat is of course beef. And the most popular way to serve it is of course as a dipping sauce with a roast beef sandwich. Though jus can be prepared separately from the main dish, for example by reducing beef stock to a slightly thicker sauce, it is best when made using the actual meat with which it is to be served.

In this recipe, I made a beef rump roast which we ate for dinner day 1 with some roasted winter veggies. I saved the jus, and the following day served the leftover roast beef on thick garlic toast drizzled in the jus with some rice on the side. It is fall-apart tender with flavor to spare, and the jus packs a punch all its own. I’d recommend this double-day pleaser anytime.


  • 1 5-6 lb beef roast
  • 1 plastic roast bag, or crock pot liner
  • 1 packet roast seasonings; or
    • 1 tsp black pepper
    • 1 tsp garlic
    • 1 tsp thyme
    • 1 tsp rosemary
    • 1-2 tsp sea salt
  • 2 large potatoes, diced
  • 2 celery stalks
  • 1/2 cup brussels sprouts
  • 2-3 large carrots, diced
  • 1 cup water or beef stock


Step 1: Brown the roast in a frying pan over medium heat. Sear until dark brown on all sides, then set aside to cool. Place the meat, seasonings, veggies, and water into the steaming bag. Either cook on high in a crock pot for 2-4 hours, or in an oven set to 350 for 1 1/2 hours.


Step 2: Once the roast is fully cooked (brown all the way through or slightly pink) remove it and the vegetables to a dish. Strain the liquid with a metal strainer and/or cheesecloth into a container.

Step 3: If the jus is to your liking, serve immediately. Otherwise you can bring it to a simmer and reduce to your desired consistency. You can also add flour or cornstarch for a gravy instead.


Step 4: The following day, make a big loaf of garlic bread. Shred the remaining beef, and pour over the bread. You can also make it into a sandwich. Serve drizzled with jus, or on the side to dip.


This salty, tangy, tender beef is amazing with crunchy fresh garlic bread. The jus is delicious and flavorful, and could be used in many other ways, such as in soups, dressings, gravy, and more.


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