🫙 From the Spice Rack
Oven-Roasted Beef Au Jus
1 3 lb beef blade or round bone chuck roast -- cut 2 inches thick (3 to 5) 2 tsp salt 1/4 tsp pepper 1 beef bouillon cube dissolved in 1 c -- boiling water 1/2 tsp ground marjoram
maineasy
Ingredients7 items
Ingredients
- 13 lb beef blade or round bone chuck roast -- cut 2 inches
- 1/4tsppepper
- 1beef bouillon cube dissolved in 1 c -- boiling water
- 1/2tspground marjoram
- 1/2tspground savory
- 1/4tsprubbed or ground sage
- 12 oz can mushrooms
Directions
- 1
1 3 lb beef blade or round bone chuck roast -- cut 2 inches thick (3 to 5) 2 tsp salt 1/4 tsp pepper 1 beef bouillon cube dissolved in 1 c -
- 2
Place the roast on a rack in a shallow open pan
- 3
Insert roast meat thermometer into the center of the thickest portion
- 4
Roast in slow (325F) oven about 2 - 2 1/2 hrs or until the meat thermometer reaches 160F for a med done roast
- 5
Remove roast to warm platter
- 6
Serve with hot seasoned juices from pan
- 7
AU JUS: Add a small amount hot water and stir the brown bits from pan and rack into the drippings
- 8
Measure drippings