My rich, delicious beef au jus is the perfect addition to any snack, sandwich, soup, or as the base for amazingly luscious gravy! Super easy to make, this simple au jus has scrumptious roasted beef flavor flowing throughout and is sure to be a family favorite!
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Delicious Roast Beef Au Jus
Whether you are craving a French dip sandwich, savory beef stew, or a tasty roast with gravy, this beef au jus is the perfect complement! The warm and inviting flavor of a beef au jus made from scratch enhances any meal.
My roast beef au just recipe is beginner-friendly and I include how to make both au jus and gravy with or without the pan drippings. Trust me when I say you’ll never want store-bought gravy again!
Jump to:
- Delicious Roast Beef Au Jus
- 🥘 Ingredients
- 🔪 Step-By-Step Instructions
- 💭 Angela’s Tips & Recipe Notes
- 🫕 More Dips and Sauces
- 📋 Recipe
🥘 Ingredients
Whether you are making beef au jus or gravy, you only need a few ingredients. If you don’t have beef drippings, or simply don’t want to use them, the au jus and gravy will still be delicious with butter (but I highly recommend using drippings when possible)!
Beef Au Jus Ingredients (with or without the drippings)
- Drippings – ½ a cup of beef drippings or use butter instead. A full fat butter like European butters work best for adding the luscious texture of a great jus!
- Stock – 2 cups of beef stock.
- Beef Base – 1 tablespoon of beef broth paste. Most commonly found is Better Than Bouillon Beef Base.
- Worcestershire Sauce (optional)– 1 tablespoon of Worcestershire or soy sauce.
- Salt & Pepper – To taste. Add the seasoning when cooking process is finished.
Beef Gravy Ingredients (optional)
- Drippings – ½ a cup of beef drippings or butter.
- All-Purpose Flour – 2 tablespoons of flour. You can use gluten-free all-purpose flour if needed.
- Stock – 2 cups of beef stock.
- Beef Base – 1 tablespoon of beef broth paste. Most commonly found is Better Than Bouillon Beef Base.
- Worcestershire Sauce (optional)– 1 tablespoon of Worcestershire or soy sauce.
- Salt & Pepper – To taste. Add the seasoning when cooking process is finished.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Step-By-Step Instructions
The main differences between the beef au jus and gravy are the inclusion of flour and the cook time. Grab a saucepan, a whisk, and some measuring cups and you’re ready to get started!
Beef Au Jus (with or without the drippings)
- Heat. In a saucepan over medium-high heat, add ½ a cup of beef drippings (or butter).
- Add remaining ingredients. Once the beef drippings are hot (or the butter has melted), pour in 2 cups of beef stock. Then add 1 tablespoon of beef broth paste and 1 tablespoon of Worcestershire sauce, if using. Whisk to combine.
- Simmer. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 15 minutes. The au jus will reduce during this time and the flavors will become more concentrated.
- Taste and serve. Taste test your au jus and adjust the salt & pepper as needed. Then remove from heat and serve right away.
To Make Beef Gravy (optional)
- Heat. In a saucepan over medium-high heat, add ½ a cup of beef drippings (or butter). Once the beef drippings are hot or the butter is melted, whisk in ½ a cup of all-purpose flour.
- Whisk. After adding the flour, pour in the first ½ a cup of beef stock. Then add 1 tablespoon of beef broth paste and 1 tablespoon of Worcestershire sauce, if using. Whisk thoroughly until no clumps remain. Once everything is combined, pour in the remaining 1 ½ cups of beef broth and whisk until smooth again.
- Simmer. Bring the gravy mixture to a boil, then reduce the heat and continue to whisk while simmering until the gravy thickens, usually about 2-3 minutes,
- Taste and serve. Remove from heat, taste and adjust the salt & pepper if needed, and serve right away.
Beef au jus is incredibly versatile, you can serve it with a sandwich made on crusty french bread for dipping, or use it to make sauces! The gravy is wonderful when ladled over some mashed potatoes or slices of beef roast. Enjoy!
💭 Angela’s Tips & Recipe Notes
- The nutrition info on the recipe card is for the au jus only.
- Storing: In an airtight container the au jus or gravy can be refrigerated for 3-4 days. To freeze, portion it into ice cube trays and put a freezer bag around them. Enjoy within 6 months.
- Reheating: Simply reheat your beef au jus or gravy in a saucepan over medium heat, stirring occasionally, until warmed to your satisfaction.
🫕 More Dips and Sauces
- Tzatziki Sauce
- Ponzu Sauce
- Cheese Dip for Pretzels
- Homemade Ranch
- Hawaiian BBQ Sauce
- Cheddar Swiss Fondue
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
📋 Recipe
Through this article, we hope to help you understand Au jus sauce for roast beef
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