Roast Beef Au Jus Recipe

This Roast Beef Au Jus recipe delivers everything you want in a classic holiday-style roast—tender, juicy beef infused with garlic and herbs, roasted to perfection, and served with a rich, savory au jus made from natural pan drippings. Every slice is melt-in-your-mouth delicious, especially when paired with the warm, flavorful beef jus.

The Inspiration

This Roast Beef Au Jus recipe follows a two-temperature roasting method, ensuring a perfectly tender interior while developing a beautifully seasoned crust. The addition of Dijon mustard adds depth and tang, while soy sauce in the jus enhances umami richness.

On Feed My Soul… V!, Vanessa Gianfrancesco focuses on approachable yet impressive recipes that elevate home cooking. This roast embodies that philosophy, combining simple ingredients with classic techniques to create a dish that feels both comforting and refined.

Roast beef has long been a centerpiece of traditional winter feasts and holiday celebrations, especially in European and North American cuisine. Known for its simplicity and elegance, it highlights the natural flavor of the beef while allowing aromatics like garlic, thyme, and rosemary to enhance its richness.

Ingredients

1x 3 ½ pound (1.6 kg) top round roast
2 teaspoons (10 ml) vegetable oil
3 cloves garlic, thinly sliced
2 tablespoons (30 ml) Dijon mustard
Salt and pepper
4 sprigs thyme
4 sprigs rosemary
2 cups (470 ml) beef stock
1 tablespoon (15 ml) soy sauce

Method

Preheat oven to 375 F (190 C). Allow the roast to come to room temperature.
Rub the roast down with the oil. On the bottom side of the roast, use a paring knife to make small slits. Insert the thinly sliced garlic.
Spread the mustard all over the roast. Season the roast well with salt and pepper.
Scatter the thyme and rosemary onto a wire rack set over a roasting pan. Place the roast garlic-side-down over the herbs.
Transfer to the oven and cook until the internal temperature is 96-98 F (35-36 C), roughly 45 minutes.
Reduce the oven temperature to 250 F (120 C) and continue roasting until the internal temperature is 135 F (57 C), roughly 25 minutes more.
Transfer the roast to a cutting board, tent with foil, and allow to rest for 15-20 minutes.
Meanwhile, make the au jus: place the roasting pan onto a large burner over medium heat. Bring the drippings to a simmer.
While whisking, pour in the beef stock, followed by the soy. Bring the mixture to a simmer and allow to reduce slightly, 5-10 minutes.
Thinly slice the beef and serve immediately with the au jus.

Serving Suggestions

For a more traditional presentation, pair the roast with Yorkshire pudding, horseradish cream, and warm dinner rolls to soak up the savory juices. It also works beautifully in sandwiches the next day—layer thin slices of beef on crusty baguette or ciabatta bread and dip into the remaining au jus for a French dip-style meal.

This dish also pairs well with elegant winter salads, such as arugula with balsamic vinaigrette or roasted beet salad, which help balance the richness of the beef. For drinks, consider serving it with red wine or sparkling water with citrus for a refreshing contrast.

Whether served for a festive holiday gathering or a cozy Sunday dinner, this roast beef creates a warm, satisfying dining experience that feels both classic and special.

Final Thoughts

This Roast Beef Au Jus recipe is the definition of timeless comfort and elegance. With its tender, herb-infused beef and rich, savory jus, it transforms simple ingredients into a memorable centerpiece perfect for winter feasts and special occasions.

Featured on Feed My Soul… V!, Vanessa Gianfrancesco demonstrates how classic techniques and quality ingredients can deliver restaurant-worthy results at home. This recipe is both approachable and impressive, making it ideal for home cooks who want to create something truly special.

Find more recipes from Feed my Soul, V! here!