Roast Beef Au Jus Recipe
Ingredients
Seasoned flour
2 Cups (500 ml) flour
2 tbsp (30 ml) salt
1 tbsp (15 ml) celery salt
1 tbsp (15 ml) pepper
2 tbsp (30 ml) dry mustard
1/4 Cup (60 ml) paprika
2 tbsp (30 ml) garlic powder
1 tsp (5 ml) ginger
1/2 tsp (2 ml) thyme
1/2 tsp (2 ml) basil
1/2 tsp (2 ml) oregano
1 4.4 lb sirloin roast (2 kg), with bone or boneless
1 Cup (250 ml) beef stock
Directions
– In a bowl, combine all seasoned flour ingredients, and keep in a tightly closed jar for future use.
– Preheat oven to 450 °F (230 °C).
– Dredge roast beef with seasoned flour and place in roasting pan with a rack.
– Sear roast beef in oven for 20 minutes then reduce oven temperature to 400 °F (205 °C).
– Cook roast beef 10 minutes per pound (per 450 g), for rare meat, 15 minutes per pound (per 450 g) for medium-cooked meat, and 20 minutes per pound (per 450 g) for well-done meat.
– Twenty minutes before the meat is done, baste with beef stock.
– You can use another tender cut, if you prefer. Get your butcher to prepare it. Remember that large roasts have more flavor.
– Preheat oven to 450 °F (230 °C).
– Dredge roast beef with seasoned flour and place in roasting pan with a rack.
– Sear roast beef in oven for 20 minutes then reduce oven temperature to 400 °F (205 °C).
– Cook roast beef 10 minutes per pound (per 450 g), for rare meat, 15 minutes per pound (per 450 g) for medium-cooked meat, and 20 minutes per pound (per 450 g) for well-done meat.
– Twenty minutes before the meat is done, baste with beef stock.
– You can use another tender cut, if you prefer. Get your butcher to prepare it. Remember that large roasts have more flavor.
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