Eating My Way Through the Alphabet: Letter B

What’s Cooking in Gail’s Kitchen? Beef au Jus!Talk about a no-brainer. This is a great meal when you have no time. I pop a frozen beef roast into my Le Creuset covered roaster first thing in the morning and let it slow cook all day long. By the time I return, the mouth-watering aroma greets me at the door. Then all I have to do is add peeled potatoes, baby carrots, and some red wine. A nice French Bordeaux adds richness and balance. Go ahead and pour a glass for yourself and relax! An hour later, dinner is served. Bon Appétit!
BEEF AU JUS
Ingredients:

3 lb. Beef Roast

1 can Beef Consommé 

Herbs de Provence

4 Idaho Potatoes 

1 lb. bag of Baby Carrots

1/2 lb. fresh Mushrooms 

1 cup Dry Red Wine
Directions:

Put frozen beef roast, herbs de Provence seasoning, and one can of beef consommé into a covered roaster. Set oven to 285 °. Let it slow cook for 6-8 hours. The meat will be juicy and fork-tender. Add peeled and cut-up potatoes, baby carrots, and sliced mushrooms. Pour one cup of dry red wine over all. Cover. Bake for one hour, or until tender. Serve with crusty bread and dip into the “au jus”. It’s so delicious, you’ll be tempted to drink it!
***Option: The potatoes may be mashed with butter and milk. Leave a few lumps for texture. Top with “au jus”.

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11 thoughts on “Eating My Way Through the Alphabet: Letter B

  1. I do this often, using an eye of round roast, a cut with very little fat that could tend to be dry. It comes out so tender, it falls apart while being sliced ! (And, I always freeze the leftover au jus.) Great post. 💖

    Liked by 1 person

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