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Roast Beef au jus Recipe

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This recipe for Roast Beef au jus, by , is from The Stallbaumer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janice Haverkamp

Category:
Category:

Ingredients:  
Ingredients:  
1 (5 lb.) eye of round, rump, brisket, or sirloin tip roast
garlic salt
paprika
seasoned salt
2-3 onions, sliced
3 Tbsp. vinegar
1 (14 oz.) can beef broth
2 c. water

Directions:
Directions:
Day before: Place roast in large roasting pan. Pour vinegar over meat and heavily season with garlic salt, paprika and seasoned salt.

Brown roast, uncovered for 1 hour at 350. Add 2 cups boiling water and beef broth to pan and place sliced onions on top of meat. Cover and bake at 300 for 4-5 hours.

Cool. Refrigerate overnight. Remove fat from meat and juices. Slice into 1/4 inch slices and reheat in juices.

Serve.

Number Of Servings:
Number Of Servings:
20
Personal Notes:
Personal Notes:
This a great make ahead recipe; meat is very juicy and tender.

 

 

 

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