Imagine coming home to the smell of a perfectly seasoned roast beef, slow-cooked until tender, just waiting to be served alongside a flavorful au jus. This Classic Roast Beef & Au Jus recipe is perfect for any main dish, whether you’re preparing a hearty family meal or need an easy crockpot dinner. It’s versatile, flavorful, and surprisingly simple, letting your slow cooker do most of the work.

Get my new cookbook!

Order it here →

Save this Recipe For Later

Enter your email below to save, plus get new recipes right in your inbox!

-or-

PIN IT FOR LATER

With its tender beef and savory, rich gravy, this dish pairs well with mashed potatoes, roasted vegetables, or even on its own. You can make it on the stovetop for a classic approach or opt for the ease of a crockpot. Either way, it’s a recipe you’ll love to come back to again and again.

Why You’ll Love Classic Roast Beef & Au Jus

Effortless and Flavorful: The combination of beef broth, gravies, and onion soup mix ensures a rich flavor with minimal effort.
Perfect for Meal Prep: Cook once, and you’ll have tender beef ready for meals throughout the week.
Two Cooking Options: Whether you want to go the traditional route with a Dutch oven or set it and forget it in a crockpot, you can choose what fits your schedule best.

What You Need to Make Classic Roast Beef & Au Jus

Ingredients

For the Roast:
- 1 Rump Roast or Chuck Roast (fat trimmed)
- 1 onion, sliced
- Salt & Pepper (S&P)
- Garlic powder
For the Liquid & Seasoning:
- 3 cups beef broth
- 2 cups water
- 1 packet Au Jus gravy mix
- 1 packet brown gravy mix
- 1 packet onion soup mix

How to Make Classic Roast Beef & Au Jus

Stovetop Method:

1

Sear the Meat: In a Dutch oven over medium heat, season the roast with salt, pepper, and garlic powder on both sides. Sear the roast until browned, about 2-3 minutes per side. This locks in flavor.

2

Cook the Onion & Add Liquids: Add the sliced onion to the pot and cook for 2-3 minutes until fragrant. Pour in the beef broth, water, and packets of Au Jus and brown gravy mix. Stir to combine.

3

Simmer to Tenderize: Cover the Dutch oven with a lid and let cook over medium heat. Check occasionally to prevent sticking. After about 3 hours, add more water if needed and mix in the onion soup packet. If you’ve added 2 cups of water, stir in another Au Jus packet. Cook for an additional hour or until the meat is tender and shreds easily.

Crockpot Method:

1

Optional Browning: For deeper flavor, you can brown the meat on the stovetop before transferring it to the crockpot.

2

Slow Cooking: Add all ingredients into the crockpot. Cook on high for 4 hours or on low for 8 hours, until the beef is tender and easily shreddable.

3

Shred & Serve: Once done, shred the roast beef and serve with the flavorful au jus, over mashed potatoes or in sandwiches.

Commonly Asked Questions

Can I use a different cut of meat?

Yes! While rump roast or chuck roast works best for tenderness and flavor, you can also use other cuts like brisket or sirloin roast—just adjust cooking times as needed.

How can I store leftovers?

Store any leftover beef and au jus in an airtight container in the fridge for up to 4 days. Reheat gently in a pan or microwave to avoid drying out.

Can I thicken the au jus?

If you prefer a thicker gravy, dissolve a tablespoon of cornstarch in cold water and stir into the au jus while it’s still hot. Cook until thickened.