Ingredients for Beef Roast Au Jus
- 3-4 pound rump roast
- 1 tablespoon paprika
- Chili Powder
- Celery Salt
- Ground Cayenne Pepper
- 1 teaspoon garlic powder
- Dry Mustard
- 1/2 cup beef broth
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Beef Roast Au Jus
- Trim excess fat from a 3-4 pound rump roast and brown all sides in 1 tablespoon of olive oil over medium-high heat in a large oven-safe skillet.
- In a small bowl, mix together 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub the spice mixture evenly over the entire roast.
- Transfer the browned roast to a slow cooker. Add 1/2 cup beef broth and 1 tablespoon minced garlic to the slow cooker.
- Cook on low for 8-10 hours, or until the beef is fork-tender. For an even richer flavor, cook on low for 10-12 hours.
- Once cooked, carefully remove the roast from the slow cooker and let it rest for 15 minutes before slicing.
- Strain the cooking liquid (au jus) through a fine-mesh sieve to remove any solids.
- Slice the beef thinly against the grain. Serve the beef slices with the strained au jus for dipping.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
0g
Fat
54g
Carbs
0g
