Folks-
This year for Christmas I fixed an eye of round roast in the oven (two, actually.) I really didn't go as fancy as last year, mostly because we only had one guest over.
But I did have lots of leftovers. And, honestly, I love a good French Dipped sandwich. I figured I probably had the ingredients for the Au Jus dipping sauce, and I was right! I found a version of this recipe over at This Gal Cooks, and modified it for my uses.
I fixed the sandwiches using my same day sourdough foccacia, the roast, and sliced Swiss cheese that Aaron used a torch to melt. They were very good this way!
Here's my version of Au Jus:
Ingredients:
Up to 1/2 cup beef drippings (optional)
1/4 cup red wine (optional, for deglazing the roast pan)
2 tbs butter
1/4 cup chopped onion
4 cloves garlic, minced
2 cups beef stock or broth (I used Better Than Boullion and water)
2 tsp Worcestershire Sauce
1/2 tsp ground black pepper
1/4 to 1/2 tsp salt (to taste)
In a medium saucepan, melt the butter and caramelize the onions. If using beef drippings, heat the pan over low heat and use the red wine and maybe a splash of the broth to deglaze, scraping up the dark bits while the onions are cooking. Add the minced garlic and drippings to the onions. Pour in the beef stock or broth and bring to a low simmer. Add the pepper and Worcestershire sauce. Taste and add salt to your preference.
You can strain it if you want before serving, but I don't.
