Garlic Herb Roast Beef with Savory Au Jus Tips, FAQ & printable recipe

Tips for success

To achieve a deeper flavor, you can sear the beef in a hot pan with a little oil before placing it on the bed of onions. This step creates a caramelized crust on the exterior of the meat that adds a complex, savory note to the final dish. If you choose to sear, do so quickly over high heat, ensuring you only brown the surface without cooking the meat through before it hits the oven.

If you find that your roast is browning too quickly, you can reduce the oven temperature slightly and extend the cooking time. However, keeping the pan tightly sealed with foil is the most effective way to prevent the surface from drying out.

If you want to enhance the au jus, you can deglaze the pan with a splash of broth after removing the meat, scraping up the browned bits from the bottom before serving.

Variations

• Red Wine Infusion: Add 1/2 cup of dry red wine to the bottom of the pan along with the onions before roasting. This adds a sophisticated depth of flavor and creates a richer au jus.
• Root Vegetable Roast: Add 2 cups of chopped carrots and potatoes to the pan around the beef. They will roast in the beef juices and become tender and flavorful alongside the meat.

Storage and make-ahead

Fridge

Keep in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat slices gently in a pan over low heat with a little broth or in the oven at 300°F (150°C) until warmed through.

Store any leftover roast beef in an airtight container to maintain its moisture. If you have leftover au jus, store it in a separate small container to keep the meat from getting too soggy. Consume leftovers within three to four days. Always ensure the roast has cooled to room temperature, but for no longer than two hours, before placing it into the refrigerator to prevent bacterial growth.

This roast is an excellent make-ahead dish. You can season the beef with the garlic and herbs up to 24 hours in advance and keep it covered in the refrigerator.

When you are ready to cook, let the meat sit at room temperature for 30 minutes before roasting as instructed. You can also roast the beef entirely ahead of time, slice it, and reheat it gently in the oven with a splash of broth to keep it moist.

Serving ideas

Serve this roast beef as the centerpiece of a traditional dinner, accompanied by roasted root vegetables, mashed potatoes, or a fresh green salad. The juices from the pan are excellent when drizzled over the meat or served on the side as a dipping sauce.

For a more casual meal, the sliced beef works perfectly in sandwiches, served on crusty bread with a bit of horseradish or mustard to cut through the richness of the meat.

If serving for a larger group, place the sliced beef on a warm platter and pour the warm pan juices over the top to keep everything moist.

Ensure that you have enough onions to distribute among the servings, as they add a sweet and savory element that pairs beautifully with the beef. Provide a sharp carving knife at the table if you prefer to slice the meat as you go, which keeps it hot for longer.

Frequently asked questions

Recipe card

Garlic Herb Roast Beef with Savory Au Jus

Prep 15 minCook 2 h 30 minRest 20 minTotal 3 h 5 minServes 6

Ingredients

• 3 lb beef chuck roast
• 6 cloves garlic, minced
• 2 tbsp fresh herbs (rosemary and thyme), chopped
• 2 large yellow onions, sliced

Instructions

1. Preheat the oven to 325°F (163°C). Pat the beef dry with paper towels. Rub the minced garlic and chopped fresh herbs all over the exterior of the roast to create a flavorful crust. Ensure the seasonings are evenly distributed for maximum impact during the slow roasting process.
2. Place the sliced onions into the bottom of the roasting pan to create a bed for the beef. Set the roast on top of the onions. Cover the pan tightly with aluminum foil to trap moisture. Roast in the center of the oven until the internal temperature reaches 145°F (63°C). Once reached, remove from the oven and let the meat rest at least 3 minutes.
3. Remove the pan from the oven and let the roast rest, covered, for at least 20 minutes before carving. This resting period allows the juices to redistribute throughout the meat, resulting in a juicier texture. Once rested, slice the beef against the grain and serve immediately with the pan juices and softened onions from the bottom of the roasting pan.

Estimated nutrition per serving

Calories

380

Protein

32 g

Carbohydrates

5 g

Fat

25 g

Automatic estimate from the ingredient list, not laboratory-verified.