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Home » Recipes » Sauces

Last Updated: Jul 5, 2024 by Angela Latimer · 8 Comments

Roast Beef Au Jus

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Bet beef au jus sauce made with or without drippings pin with text header.

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!

Best beef au jus served with steak sandwich on rimmed plate.
Jump to:
  • 🥘 Ingredients
  • 🔪 How To Make Aus Jus & Gravy
  • 💭 Angela's Pro Tips & Recipe Notes
  • 🫕 More Dips and Sauces
  • 📖 Recipe Card
  • 💬 Comments & 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.

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

🔪 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.

>>>See All Of My Tasty Recipes Here!<<<

💭 Angela's Pro 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 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

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! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

📖 Recipe Card

Best beef au jus served with steak sandwich on rimmed plate.
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5 from 37 reviews

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.
Author | Angela Latimer
Servings: 8 servings
Calories: 103kcal
Prep 5 minutes minutes
Cooking 20 minutes minutes
Total Time 25 minutes minutes
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Ingredients
 

Beef Au Jus Ingredients (with or without the drippings)

  • ½ cup beef drippings (if not using drippings swap for butter)
  • 2 cups beef stock
  • 1 tablespoon beef broth paste (Better Than Bouillon Beef Base)
  • 1 tablespoon Worcestershire sauce (optional, or soy sauce)
  • salt & pepper (to taste)

Beef Gravy Ingredients (optional)

  • ½ cup beef drippings (if not using drippings swap for butter)
  • 2 tablespoon all-purpose flour (use gluten free all-purpose flour if desired)
  • 2 cups beef stock
  • 1 tablespoon beef broth paste (Better Than Bouillon Beef Base)
  • 1 tablespoon Worcestershire sauce (optional, or soy sauce)
  • salt & pepper (to taste) (add seasoning when cooking process is finished to taste)

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

Beef Au Jus (with or without the drippings)

  • Heat a saucepan over medium-high heat and add the ½ cup beef drippings (or butter).
  • Once the beef drippings are hot (or the butter has melted), pour in the 2 cups beef stock. Then add the 1 tablespoon beef broth paste and 1 tablespoon Worcestershire sauce, if using. Whisk to combine.
  • 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 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 a saucepan over medium-high heat and add the ½ cup beef drippings (or butter). Once the beef drippings are hot or the butter is melted, whisk in the 2 tablespoon all-purpose flour.
  • After adding the flour, pour in the first ½ a cup of beef stock. Then add the 1 tablespoon beef broth paste and 1 tablespoon 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.
  • 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,
  • Remove from heat, taste, and adjust the salt & pepper (to taste) if needed, and serve right away.

Notes

*Nutrition data is for the au jus only.

Nutrition

Calories: 103kcal (5%) | Carbohydrates: 1g | Protein: 1g (2%) | Fat: 12g (18%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg (10%) | Sodium: 251mg (11%) | Potassium: 6mg | Sugar: 1g (1%) | Vitamin A: 355IU (7%) | Calcium: 4mg | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Beef Dishes, Condiments
Cuisine French
« Quick Chicken Recipes
Miso Paste Substitute »

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Comments

    5 from 37 votes (34 ratings without comment)

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  1. fred says

    February 28, 2023 at 3:36 pm

    my mum used to make one just like this. Never liked it much. Love this one a whole lot more though.

    Reply
  2. mrs darcy says

    February 28, 2023 at 3:33 pm

    5 stars
    ello mate! how are you? I loved your sauce very much!!!! Thanks for sharing the super magnificent recipe! Can't wait to share with all the family back home. Thanks, deary, 1,000 times again. So glad I found this recipe. I cant wait to actually try and make it for all the ladies of the society. yours truly!!!!!! I cant believe I don't have to buy this at the store.

    Reply
    • Mr. Darcy says

      February 28, 2023 at 3:35 pm

      Also read this in an English accent. It makes it 1,000 times better.

      Reply
      • Eva M. says

        September 09, 2023 at 5:35 pm

        I read it with a wee Irish brogue... not to imply that the two are of a kind, mind!

  3. Rita Miller says

    August 21, 2022 at 6:27 am

    5 stars
    A very nice au jus, I made your smoked beef roast and made this to go with it. Very flavorful and beefy, will make again, thank you.

    Reply
  4. Wesley says

    August 18, 2022 at 6:29 pm

    5 stars
    Really good I just swapped the Worcestershire sauce for the soy sauce.

    Reply
    • Barbara Hogate says

      September 19, 2024 at 3:44 pm

      How much butter?

      Reply
      • Angela Latimer says

        September 19, 2024 at 8:50 pm

        The recipe has instructions for swapping butter for the beef drippings. If you want to use 2 cups stock, you'll need approx 1/2 cup butter. Thanks for asking!

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Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

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