Roast Beef Au Jus Recipe

Bring to room temperature

Remove the roast from refrigerator 45–60 minutes before cooking so it comes close to room temperature. Pat dry with paper towels.

Season roast

Rub the roast all over with olive oil. Mix kosher salt, black pepper and garlic powder and evenly coat the roast, pressing seasoning into the surface.

Sear

Preheat oven to 325°F (160°C). Heat a large ovenproof skillet or roasting pan over medium-high heat until hot. Add 1 tablespoon olive oil if needed and sear the roast on all sides (about 2–3 minutes per side) until a deep brown crust develops. Transfer pan to oven.

Roast

Roast until an instant-read thermometer inserted into the center reads 125°F for medium-rare, 135°F for medium (about 20–25 minutes per pound as a guideline). For a 3 lb roast expect 50–75 minutes depending on desired doneness. Remove roast when 5–10°F below target as it will rest and carryover cook.

Rest

Transfer roast to a cutting board and tent loosely with foil. Let rest 15–20 minutes to allow juices to redistribute before slicing. Reserve pan juices and browned bits in the roasting pan for the au jus.

Sauté shallots and deglaze

While the roast rests, place the roasting pan with reserved browned bits over medium heat on the stovetop (if using a separate skillet, use that). Add the 2 tablespoons chopped shallot to the pan; sauté 1–2 minutes until softened. Pour in the dry red wine to deglaze, scraping up browned bits with a wooden spoon. Cook until the wine reduces by about half (2–4 minutes).

Add stock and aromatics

Add the beef stock, thyme sprigs, bay leaf and Worcestershire sauce to the pan. Bring to a gentle simmer and reduce for 8–10 minutes to concentrate flavor.

Finish and thicken

Remove thyme sprigs and bay leaf. Whisk the cornstarch into the 2 tablespoons cold water to make a slurry. Swirl in the butter until melted, then slowly whisk in the cornstarch slurry. Simmer for 1–2 minutes until the au jus slightly thickens to a thin sauce that will coat the back of a spoon. Taste and season with salt and coarse ground black pepper as needed.

Strain (optional)

For a smooth au jus, strain the sauce through a fine mesh sieve into a clean saucepan, pressing on solids to extract flavor. Keep warm until serving.

Slice the rested roast thinly across the grain into 1/8–1/4 inch slices. Arrange slices on a warm platter.

Spoon warm au jus over the sliced beef or serve in a small pitcher on the side for dipping. Garnish with chopped parsley and offer prepared horseradish alongside for guests who prefer a spicy accent.

Serve immediately with remaining au jus passed at the table.