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roast beef with au just and 4 sauces

ROAST BEEF WITH AU JUS AND 4 SAUCES FOR A CROWD

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.

 

roast beef with au jus and 4 sauces

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.

 

HOW DO YOU LIKE YOUR BEEF COOKED? 

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.

 

best roast beef with au jus for a crowd

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.

 

FOUR SAUCES FOR THE BEST ROAST BEEF – Fabulous Beef For A Crowd Buffet

Lemony Chimichurri Sauce

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.

Red Wine & Shallot Sauce

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!

4 sauces for roast beef with au jus for a crowd

Savory Steak Sauce

With just the perfect thickness, this Savory Steak Sauce has the perfect blend of flavors to make any cut of beef taste like tenderloin!

Bold Welch Rarebit Sauce

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.

 

BEEF ON “WECK”

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!

beef on weck

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.

  • They’re absolutely fabulous, so when you buy your beef, just grab a bag of kaiser rolls.
  • Then brush them with a little melted butter, and sprinkle with some large sea salt and caraway seeds.  Pop the rolls in a 350°F oven for a few minutes, and you’re ready to Weck!

 

YOU’LL FIND THE RECIPE CARD FOR ROAST BEEF WITH AU JUS AT THE BOTTOM OF THIS POST

 

LET YOUR GUESTS KNOW WHAT’S IN THOSE BOWLS!

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! 

roast beef for a crowd sauce tent signs

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.

 

MEDITERRANEAN VEGETABLE MELANGE SALAD 

Mediterranean vegetable melange salad

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:

  • Artichoke hearts/bottoms
  • Your favorite olives
  • Roasted bell peppers (especially red)
  • Green Beans
  • Sugar snap peas
  • Potatoes 
  • Crisp-tender corn
  • Red onion
  • Fresh herbs
  • Zucchini

 

When it comes to making a delicious dressing for a salad of this type, using pre-cooked vegetables, I always choose a vinaigrette.

zesty italian 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!

Master Lesson – Learn to Make Vinaigrette from Scratch

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!

 

BEEF FOR A CROWD “BOVINE” THEMED TENT CARDS PDF

roast beef for a crowd sauce tent signsWant your own set of  BEEF FOR A CROWD “BOVINE” THEMED TENT CARDS, but you’re not on our list yet?

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Fill out the form below and I’ll send you a copy as a thank you for joining the IFAFL Email Subscriber List.

As a Ingredients For A Fabulous Life Subscriber, you’ll also get instant access to the IFAFL Resource Library and receive our twice-weekly emails.

What are you waiting for?  You don’t want to miss out on anything fabulous, do you? 

There’s always something fabulous happening here at Ingredients For A Fabulous Life, don’t you want to stay in the loop?  

And while you’re at it, come join the gang in our Facebook group and get in on the gabfest at, The Fab Life!  That’s where we show off our triumphs and share our pursuit of “the good life” with each other all week long.  

 

 


 

 

 

Best Roast Beef with Au Jus For A Crowd

Best Roast Beef with Au Jus For A Crowd

Yield: 8-10 Servings
Prep Time: 10 minutes
Cook Time: 1 hour
Additional Time: 10 minutes
Total Time: 1 hour 20 minutes

Serve this juicy, well-seasoned beef sliced with four savory sauces and a fabulous selection rolls and breads. Try making a "Beef on Weck" too!

Ingredients

  • BEST ROAST BEEF
  • 3 lb. Sirloin Tip Center or Eye of Round Roast, dried with paper towels
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • ¾ tsp. dried rosemary
  • 2 tsp. dried thyme
  • ½ tsp. dry mustard
  • 1 tsp. onion powder
  • 1 Tbsp. extra virgin olive oil
  • BEEF AU JUS
  • 2 1/2 cups beef broth
  • 2 Tbsp. Worchestershire sauce
  • ½ tsp. dried thyme
  • ¼ tsp. freshly ground black pepper

Instructions

  1. Preheat oven to 450 F.  In a small mixing bowl combine dry spices.  Brush DRY beef on all sides with oil. Rub spice mixture over roast, covering all sides. 
  2. Roast, uncovered, for 15 minutes.  Reduce heat to 325 F, and continue cooking until it reaches desired doneness. (approximately 1 hour for
    medium @ 135-145 degrees on meat thermometer) See chart in related post
    for cooking times.
  3. Remove the roast and transfer it to a cutting board. Cover with foil to rest (about 10 to 15 minutes) while preparing the au jus.
  4. Place the roasting pan onto a large burner on your stove top. Bring to a simmer on medium heat. While whisking, pour the beef stock and worchestershire sauce into the pan. Simmer for 5 to 10 minutes, whisking occasionally, until reduced by 1/3. It should be slightly thickened.
  5. Thinly slice the beef and serve with au jus. RELATED POST HAS FOUR SAUCE RECIPES TO SERVE WITH YOUR BEST ROAST BEEF.
Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 401Total Fat 24gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 12gCholesterol 141mgCarbohydrates 1gFiber 0gSugar 0gProtein 42g

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.

 

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