Roast Beef with Au Jus
Tender roast beef, great for sandwiches. Make sure you have an excellent carving knife to get those thin slices.
Ingredients
1.5-2 lb bottom round beef roast
1 tbsp pepper
2 tsp salt
1 tbsp dried oregano
1 tbsp onion powder
1/2 cup red wine
1/2 cup beef broth
1 tbsp dijon mustard
Method
Ideally, this is done with a cast iron skillet. If you don’t have one, a) go get one and b) you can sear in a regular skillet and roast in a baking dish or roasting pan.
Start by rubbing the meat with the herbs and spices. Let it rest at room temperature for 1-2 hours.
Preheat the oven to 425 degrees. Preheat the cast iron skillet to medium-high heat (6 or 7 on most stoves).
Sear the beef in the hot skillet, about one minute on each side. Remove the beef to a plate, and add the wine to the hot skillet. Let it simmer about a minute, then stir in the beef broth and mustard. Let it reduce for a few minutes before turning off the stove heat.
Add the beef back to the skillet and roast in the over for 7 minutes. Then turn off the oven and let the beef rest in the hot oven for one hour.
To serve, slice thinly and pour the liquid into small bowls. Eat beef with vegetables or make into a sandwich.
