Roast Beef Au Jus

My tasty roast beef au jus is great with snacks, sandwiches, soups, or as a gravy base. It's easy to make, packed with delicious roasted beef flavor and will become a family favorite. Try it and watch it become a new go-to in your kitchen.

Serve it with a sandwich made on French bread for dipping, or use it to make sauces. It is wonderful when ladled over mashed potatoes or slices of roast beef. Enjoy!

Jump to:

• 🥘 Ingredients
• 🔪 How To Make Aus Jus & Gravy
• 💭 Tips & Notes
• 🫕 More Dips and Sauces
• 📖 Recipe Card
• 💬 Reviews

Whether you're in the mood for a French dip sandwich, a hearty beef stew, or a flavorful roast with gravy, this beef au jus is the ideal match. It has a homemade warmth and rich beef flavor to elevate any dish.

My roast beef au jus recipe is perfect for beginners, complete with steps for making both au jus and gravy, with or without pan drippings. Once you try it, you'll never go back to store-bought jus.

🥘 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 butter works best for adding the luscious texture of a great jus.
• Stock - 2 cups of beef stock.
• Beef Base - 1 tablespoon of beef broth paste. The 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 the 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. The 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 the cooking process is finished.

🔪 How To Make Aus Jus & Gravy

The main differences between beef au jus and gravy are the inclusion of flour or cornstarch and the cooking time.

Grab a saucepan, a whisk, and some measuring cups, and you're ready to start.

Beef Au Jus (with or without the drippings)

1. Heat. In a saucepan over medium-high heat, add ½ a cup of beef drippings (or butter).
2. 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.
3. 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.
4. 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)

1. 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.
2. 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.
3. 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,
4. Taste and serve. Remove from heat, taste and adjust the salt & pepper if needed, and serve right away.

💭 Tips & 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 leftovers 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

📖 Recipe Card