Rotisseried Beef Au Jus Recipe

Trim and dry

Pat the 3-lb beef roast dry with paper towels and trim any excessive silver skin or large fat caps, leaving a thin fat layer for flavor.

Season

Rub the roast all over with 2 tablespoons olive oil. Combine 2 tbs kosher salt, 2 tsp black pepper, 1 tsp garlic powder and 1 tsp onion powder in a small bowl. Rub the seasoning mixture evenly over the roast, pressing to adhere. Let the roast sit at room temperature for 30–45 minutes while you prepare the rotisserie and aromatics (this helps even cooking).

Prepare aromatics

Halve the yellow onion, cut the carrots into large pieces, and roughly chop the celery. Thread a few sprigs of rosemary and thyme into the roast's twine or secure them near the roast on the spit so their oils baste the meat as it turns. Reserve remaining herbs for the pan juices.

Skewer and balance

Securely mount the roast on the rotisserie spit, centering it and using forks to hold it tight. Check that the spit is well balanced so the motor runs smoothly; adjust position or add weight (foil-wrapped vegetables) if necessary.

Rotisserie cooking

Preheat the grill with the rotisserie on medium-high heat (approx. 400°F/200°C radiant). Place a shallow drip pan directly beneath the roast to catch juices; add the halved onion, carrots and celery into the pan with 2 tablespoons butter and remaining rosemary and thyme. Start the rotisserie motor and cook until the roast reaches an internal temperature of 125°F (52°C) for medium-rare or 135°F (57°C) for medium — about 20–25 minutes per pound for rotisserie cooking, so expect ~60–75 minutes for a 3-lb roast. Baste once after 30 minutes by brushing melted butter mixed with a little pan juices over the roast.

Rest

When the roast reaches target temperature, remove the spit, transfer the roast to a cutting board, tent loosely with foil and rest 15–20 minutes. Meanwhile proceed to make the au jus using the pan juices.

Collect pan juices

Carefully pour the contents of the drip pan (onions, carrots, celery and accumulated beef juices) into a medium saucepan through a fine-mesh strainer, pressing solids to extract juices. Discard solids or reserve softened vegetables for serving if desired.

Deglaze and combine liquids

Place the saucepan over medium heat. If the pan juices are low, add up to 1 cup dry red wine to deglaze the pan first: pour the wine into the pan and scrape any browned bits from the bottom. Add 3 cups beef stock (or reconstituted beef base) and 1 tablespoon Worcestershire sauce. Bring to a gentle simmer.

Adjust seasoning and thicken

Taste and season with 1/2 teaspoon salt and 1 teaspoon freshly ground black pepper, adjusting to preference. If you prefer a slightly thicker jus, make a quick slurry by mixing 1 teaspoon flour or cornstarch with 1 tablespoon cold water until smooth; whisk the slurry into the simmering liquid a little at a time and simmer 1–2 minutes until slightly thickened. Do not over-thicken — au jus should remain a thin, flavorful sauce.

Finish

Strain the jus one more time into a warm serving vessel to remove any remaining solids and herbs. Stir in 2 tablespoons chopped fresh parsley for brightness.

Carve and serve

Slice the rested rotisserie beef thinly across the grain. Arrange on a platter and spoon warm au jus into small bowls or drizzle lightly over the slices. Serve extra jus on the side for dipping.

Leftovers and storage: Cool any leftover au jus to room temperature, refrigerate in a sealed container for up to 3–4 days or freeze up to 3 months. Reheat gently before serving.