Serve this juicy, Roast Beef with Au Jus sliced with four additional savory sauces and a fabulous selection rolls and breads. Try making a “Beef on Weck” too, they’re absolutely addictive!
When I’m putting together a menu for guests or family, I love to serve a fabulous roasted meat. It could be a leg of lamb, or maybe a pork loin, but I’m always sure they’ll be a hit with my crowd.
Planning a gathering around a roasted piece of meat ensures that I’ll have a beautiful plattered main dish on my buffet. I’m always thinking of how my meal will look on my table, and a beautifully cooked Roast Beef with Au Jus is just the ticket! Sliced on a platter and served with my favorite Au Jus recipe, it just draws people to the table.
But when I’m serving this dish buffet-style to a larger group, I like to add a few sauces to give my guests choices. Will they want a Beef on Weck? Or maybe beef drizzled with my Red Wine & Shallot Sauce, or slathered with Lemony Chimichurri Sauce. You get my drift, right? It makes for a fun and delicious party meal!
Especially nice is to add a colorful Mediterranean Vegetable Melange Salad to the buffet, and perhaps a nice relish tray to round out the menu. I’ll tell you how I throw together this delicious salad a little later in this post.
While I cooked my Roast Beef with Au Jus to medium-rare doneness, I know everyone has their own preference. Just use an instant read thermometer to test for your roast’s temperature or doneness.
Rare: Roast for 15 minutes at 450F, then for 1 hour and 25 minutes at 325F, or an internal temperature of 120F.
Medium-rare: Roast for 15 minutes at 450F, then for 1 hour and 35 minutes at 325F, or an internal temperature of 130F.
Medium-well: Roast for 15 minutes at 450F, then for 1 hour and 55 minutes at 325F, or an internal temperature of 150F.
Well-done: Roast for 15 minutes at 450F, then for 2 hours at 325F, or an internal temperature of 155F.
You’ll be making your Au Jus right in the roasting pan while your meat is resting on the cutting board, tented with foil. It’s rich and delightful when you dip your bun’s top in it before spreading on some horseradish!
Now let’s see what kind of sauces I’ve put together for this fabulous hunk of beef! Just click on the title link for the recipes.
A fabulous riff on the original version of the Argentinian favorite. My Lemony Chimichurri Sauce is bright, fresh, but has just enough heat to make it perfect with beef, chicken or fish.
Rich and lusty, this decadent red wine sauce is mellowed by sweet sauteed shallots and then enriched with butter to give it a glossy finish!
With just the perfect thickness, this Savory Steak Sauce has the perfect blend of flavors to make any cut of beef taste like tenderloin!
Try this creamy and zesty savory cheese sauce draped over roast beef, piled high atop a crusty roll. It’s a British easy Sunday dinner recipe that transforms roast beef into a taste sensation. Just a hint of heat and mustard make Bold Welch Rarebit a fabulous addition to your Roast Beef with Au Jus for a Crowd.
I ate a Beef on Weck every day on our transatlantic cruise! They’re positively addictive with their caraway and salt kaiser-like rolls and horseradish!
A beef on weck is a sandwich found primarily in Western New York State, particularly in the city of Buffalo.
It’s made with roast beef on a kummelweck roll, a roll that’s topped with kosher salt and caraway seeds. The meat on the sandwich is traditionally served rare, cut thin, with the top bun getting a dip in au jus and spread with horseradish.
YOU’LL FIND THE RECIPE CARD FOR ROAST BEEF WITH AU JUS AT THE BOTTOM OF THIS POST
I don’t spend my hostess time when entertaining answering the eternal question from guests, “what’s this?” I learned years ago when catering both small and large events, it pays to include signage on a party buffet!
I’m known for using picture framed menus decorated in keeping with the function’s décor/theme. It gives the guests the information they need, including allergy-sensitive ingredient disclosures, like nuts or shellfish.
But, when I’m entertaining at home, I adore using tent signs to do the job instead! They’re fun to display on the buffet, and can be used over and over if desired. I keep mine in snack sized zipper bags, and store them with my entertaining supplies.
Don’t you need a set of fabulous preprinted “Bovine” themed tent cards for your Beef for a Crowd sauces? I’ll tell you how to get your set a little later in this post.
The recipe for my Mediterranean Vegetable Melange Salad is deliberately a little “loose” when it comes to ingredients. I’m of the culinary opinion that if you don’t like a certain ingredient, ditch it! If your family is especially fond of a specific vegie, add it.
All the ingredients are pre-cooked, dressed and served either room-temperature or chilled, your choice. I like to give it a chill before serving, and then I don’t give it a second thought once it’s on the buffet. Now that’s a hostess friendly dish, isn’t it?
When it comes to pulling together a Mediterranean-style salad, I think these ingredients are absolutely delicious in almost any combination:
When it comes to making a delicious dressing for a salad of this type, using pre-cooked vegetables, I always choose a vinaigrette.
In a past post, I did an entire cooking less on the subject of vinaigrettes. Check it out here, and you’ll see the possibilities are endless.
Whatever your palate desires, you can express it in a homemade vinaigrette just to your taste!
Here’s two great recipes to check out too:
Now, let’s find out how you can serve your Roast Beef with Au Jus with 4 Sauces to your crowd in real “cow” style!
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Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.