Roast Beef Au Jus

"This recipe was given to me 35 years ago as a beef romanoff dish. The dish required sour cream and cooked noodles added to the gravy. It was delicious but not my family's favorite dish. I adjusted the recipe to suit my family's taste by eliminating the sour cream and noodles and by slicing the roast very thin, placing the meat inside a hot yeast roll, serving with a small dish of gravy for dipping. After serving this to my son-in-law 16 years ago, this dish has become one of his favorite request when he visits. This meal is sliced roast beef in a large hot yeast roll served with the gravy for dipping. The gravy will not be thick."
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Ready In:




  • Heat a tablespoon of olive oil in a large cast iron skillet.
  • Brown the roast in the skillet on all sides.
  • Cover the outside of the roast on all sides with lots of black pepper.
  • Place covered skillet in oven for at least one hour at 350.
  • At the end of one hour add flour to the hot oil in the skillet until it is dissolved.
  • Add both cans of soup to the roast and the onion.
  • Cook another hour in the oven.
  • Salt if needed. (Soup is salty).
  • Serve the roast thinly slice within the hot rolls and a small dish of the gravy.

Questions & Replies

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  1. Baby Kato
    I cooked the beef for about 1 1/2 hours at 350 degrees. The kitchen smelled wonderful but the beef tasted even better. I used a great rustic bread, salted butter, fried onions, pinch of salt & pepper, thinly sliced the roast beef and served with the Au jus on the was perfection, sheer perfection. A delicious sandwich, which will be made again often. Thank you so much for sharing your recipe. Made for Fall/Pac/09 :)
  2. Kat Rahal
    I really can't rate this right now because when I went to make it and was ready to put it in the oven - I noticed there was no temp setting! I thought maybe 350 but not wanting to take a chance I am cooking it on high in the crockpot. Please list a temp time!



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