Oven-Baked 3-Ingredient Au Jus Roast Beef

If you’ve ever wondered how steakhouses create that rich, savory roast beef that practically melts in your mouth, this vintage-inspired recipe delivers the answer. With just three simple ingredients and a few hours in the oven, you’ll create a tender roast surrounded by a deeply flavorful au jus that tastes far more complicated than it actually is.

The secret lies in combining condensed beef consommé with dry onion soup mix. As the roast slowly cooks, the flavors blend together into a luxurious broth that’s perfect for serving over sliced beef or dipping French dip sandwiches.

Why You’ll Love This Recipe

• Only 3 ingredients
• Minimal preparation
• Tender, juicy roast beef every time
• Rich homemade au jus without extra work
• Perfect for sandwiches, dinners, and meal prep
• Excellent leftovers

Prep Time & Yield

• Prep Time: 10 minutes
• Cook Time: 4–5 hours
• Servings: 4–6

Ingredients

The 3 Simple Stars

• 3–4 lb beef chuck roast, rump roast, or bottom round roast
• 2 cans (10.5 oz each) condensed beef consommé
• 1 packet dry onion soup mix

Optional Additions

• Fresh cracked black pepper
• Garlic powder
• Fresh thyme or rosemary

Instructions

Step 1: Preheat the Oven

Preheat your oven to 300°F (150°C).

Choose a Dutch oven or heavy baking dish with a tight-fitting lid.

Step 2: Prepare the Roast

Place the roast in the Dutch oven.

Sprinkle the dry onion soup mix evenly over all sides of the meat.

Pour both cans of beef consommé around the roast.

Do not add additional water.

Step 3: Cover and Bake

Cover tightly with the lid.

Bake for 4–5 hours, depending on the size of the roast.

The roast is ready when it becomes fork-tender and easily pulls apart.

Step 4: Rest the Meat

Carefully transfer the roast to a cutting board.

Tent loosely with foil and let rest for 15 minutes.

This allows the juices to redistribute throughout the meat.

Step 5: Make the Au Jus

Skim excess fat from the cooking liquid if desired.

Stir the remaining juices well.

For a smoother au jus, strain through a fine mesh sieve.

Serve warm alongside the roast.

How to Serve

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