Dinner /

Beefy Dips.

Au, just dip these beefy rolls into my jus already!

Oven temp 300°F Cook time 1-1/4 hours Yield 6 rolls

Ingredients

  • 0.9 kg (2 lb) inside/top round roast, patted dry
  • Salt & pepper
  • 1–2 tbsp oil
  • 1 cup beef broth
  • 1 packet au jus mix
  • 1–2 tbsp Worcestershire sauce (optional, for depth)
  • 1 bay leaf and/or 1 sprig thyme (optional)
  • Rolls

Instructions

  1. Remove roast from fridge 20–30 minutes if possible (optional). Pat dry, season with salt & pepper.
  2. Preheat oven to 300°F.
  3. Heat 1–2 tbsp oil in Dutch oven over medium-high. Brown roast 2–3 minutes per side until nicely browned. Remove roast and set aside.
  4. Mix 2 cups beef broth (or water) into measuring cup with packaged au jus. Add Worcestershire and bay leaf/thyme if using. Stir to dissolve and scrape up browned bits.
  5. Return roast to pot so liquid comes about 1/3 up the roast.
  6. Cover and place in preheated 300°F oven.
  7. Start checking internal temp after 50-60 minutes. Aim to remove roast at 125–130°F before resting.
  8. Remove roast to a cutting board and tent for 10–15 minutes.
  9. Slice thinly across the grain. Serve on rolls with hot jus on the side.
SNICK/SNACK > www.snicksnack.ca/recipe/beefy-dips