Pot Roast In Au Jus Recipes

Steps:

• Cut roast in half. In a large nonstick skillet coated with cooking spray, brown meat on all sides over medium-high heat. , Place onion in a 5-qt. slow cooker. Top with meat. Combine the broth, gravy mix, garlic and pepper; pour over meat. Cover and cook on low for 6-7 hours or until meat is tender. , Remove meat to a cutting board. Let stand for 10 minutes. Thinly slice meat and return to the slow cooker; serve with cooking juices and onion.

Steps:

• 1. Preheat oven to 325.
• 2. In a large bowl combine au jus gravy mix, water, worcestershire sauce and balsamic vinegar. Set aside.
• 3. Heat an extra large dutch oven to medium high heat. Season roast with salt and pepper. Coat your pan with oil and add the roast, sear meat on bolth sides about 5 minutes per side. Remove roast from pan and set aside.
• 4. Reduce the heat of the pan to medium. Add the carrots, celery, onions and potatoes. Season with salt and pepper. Cook until slightly golden and the bits at the bottom of the pan have released, about 10 minutes. Add garlic, rosemary and red pepper flake. Cook an additional 2 minutes.
• 5. Remove half of the veggie mixture and set aside. Add the roast back to the pan and cover with the vaggies you set aside.
• 6. Pour in enough of the au jus mixture to come about 3/4 of the way up the roast, If you have extra liquid you can add it in the last 30 minutes of cooking or save it for reheating.
• 7. Cover the pot tightly with foil and cover with lid. Bake for 2 1/2-3 hours until the meat is falling off the bone and the potatoes are tender.

Steps:

• For the au jus: Heat the oil over medium heat in a medium saucepan. Add the peppercorns, salt, thyme, garlic, rosemary and shallots. Cook the shallots, stirring occasionally, until they become translucent, 6 to 8 minutes. Add the sherry and simmer, a few minutes. Add the stock and simmer, 20 to 25 minutes. Remove the saucepan from the heat and strain the liquid. Keep warm.
• For the pickled radishes: Simmer 1/2 cup water, the vinegar, sugar, coriander seeds, salt, star anise, bay leaf and garlic. After 10 minutes of simmering, pour the mixture over the radishes in a heat-proof container and cool.
• For the sandwich build: Place the bottom halves of the rolls on a work surface. Place the sliced Homemade Roast Beef on the bottom. Top with 1 slice gruyere each, some pickled radishes and watercress. Cover with the tops of the rolls. Cut each sandwich in half, dunk into the au jus and realize sometimes leftovers are just better.
• Preheat the oven to 400 degrees F. Mix the rosemary, thyme, salt, pepper and garlic in a small bowl. Rub the mixture all over the roast, cover with plastic wrap and refrigerate, about 20 minutes.
• Heat the oil in a large heavy skillet over high heat. Wipe off the excess garlic and herbs and add the roast to the pan. Sear the roast on all sides, 2 to 3 minutes per side. Transfer the roast to a roasting pan with a rack. Roast until an instant-read thermometer inserted into the center registers 125 degrees F, about 50 minutes. Transfer the roast to a cutting board and let rest, about 10 minutes. Thinly slice the roast and serve.

Steps:

• Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.
• Cook on Low for 8 hours.

Steps:

• In a small bowl, mix together black pepper, paprika, chili powder, celery salt, cayenne pepper, garlic powder, and mustard powder. Rub mixture over the surface of the meat. Place roast in a slow cooker, and add 1/2 cup water.
• Cover, and cook on Low for 8 to 10 hours. When meat is tender and well done, transfer roast to a serving platter. Skim fat from juices, and strain; serve with meat.