Savory Roast Beef Sliders with Au Jus
Savor the rich flavors of tender roast beef in this delightful recipe that puts a twist on a classic family favorite. Passed down through generations, this dish has evolved from its original beef Romanoff roots to a beloved meal that your loved ones will crave. Using a succulent rump roast, seared to perfection and served in warm, fluffy dinner rolls, this dish is accompanied by a flavorful au jus gravy that's perfect for dipping. It's quick to prepare and perfect for gatherings, making it an instant hit at any table. Your family will appreciate the simplicity of this dinner while enjoying the complex flavors that come through with each bite.
N/A
Servings
437
Calories
8
Ingredients
Ingredients
Rump roast
3 lb (trimmed of excess fat)
Campbell's beef broth
2 cups (canned)
Flour
1 tablespoon (for thickening)
Salt
to taste (optionally added)
Black pepper
to generous coating (for seasoning)
Onion
1 (sliced)
Dinner rolls
12 (soft and warmed)
Olive oil
2 tablespoons (for browning)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large cast iron skillet, heat 1 tablespoon of olive oil over medium-high heat.
3
Season the rump roast generously with black pepper, ensuring all sides are well-coated.
4
Once the oil is hot, carefully place the roast in the skillet and sear it on all sides until it's nicely browned, about 4-5 minutes per side.
5
After browning, transfer the skillet (with the roasting beef) to the preheated oven and let it roast for at least 1 hour.
6
After one hour, remove the skillet from the oven. In the hot oil, sprinkle 1 tablespoon of flour, stirring constantly until it dissolves and begins to form a roux.
7
Add both cans of Campbell's beef broth to the skillet, along with the sliced onion.
8
Return the skillet to the oven and continue cooking for another hour until the roast is tender.
9
Before serving, taste the au jus and adjust seasoning with salt if necessary.
10
To serve, thinly slice the roast beef and place it into warm dinner rolls. Serve with a small dish of the au jus for dipping.
Nutrition Information
22g
Fat
25g
Carbs
35g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Roast Beef Sliders with Au Jus?
These sliders are a twist on a classic family recipe featuring tender rump roast seared and roasted, then served on soft rolls with a flavorful beef dipping gravy.
What cut of beef is best for this recipe?
A 3 lb rump roast trimmed of excess fat is recommended for the most flavorful and tender results.
How long should I cook the roast beef in the oven?
The total oven time is approximately two hours: one hour for the initial roast and a second hour after adding the broth and onions.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) before placing the skillet inside.
How do I season the roast before cooking?
Season the rump roast generously with black pepper on all sides to ensure a well-coated exterior.
Why is it important to sear the beef first?
Searing the beef in a hot skillet for 4-5 minutes per side develops a deep brown crust that adds immense flavor to the final dish.
What type of pan should I use?
A large cast iron skillet is ideal because it can transition safely from the stovetop to the oven.
How is the au jus gravy made?
The au jus is created by dissolving flour into the hot oil and drippings to form a roux, then adding beef broth and sliced onions.
Which brand of broth is suggested for the au jus?
The recipe specifically recommends using two cans of Campbell's beef broth for the base of the gravy.
When do I add the onions to the dish?
The sliced onions are added to the skillet after the first hour of roasting, at the same time as the beef broth.
How many sliders does this recipe make?
The recipe is designed to fill 12 soft dinner rolls.
What are the nutritional facts for a serving?
Each serving contains approximately 437 calories, 35g of protein, 25g of carbohydrates, and 22g of fat.
How should the roast beef be sliced?
Wait until the roast is tender, then slice it very thinly before placing it into the warm dinner rolls.
Do I need to add salt to the meat?
Salt is optional and should be adjusted to taste after checking the flavor of the au jus before serving.
What is the purpose of the flour in this recipe?
One tablespoon of flour is used as a thickener to help the beef drippings and broth form a cohesive gravy.
Can I use olive oil for browning?
Yes, the recipe uses 2 tablespoons of olive oil to sear the roast over medium-high heat.
Is this a traditional family recipe?
Yes, it is a multi-generational dish that evolved from a classic beef Romanoff recipe.
How do I serve the au jus?
Serve the au jus in small individual dishes on the side for dipping the sliders.
Should the dinner rolls be cold?
No, the recipe suggests using soft dinner rolls that have been warmed for the best eating experience.
What kind of oil should I use to heat the skillet?
Olive oil is recommended for heating in the cast iron skillet before searing the meat.
Can I prepare this meal for a gathering?
Absolutely, these sliders are quick to prepare and perfect for serving guests at gatherings.
How much rump roast do I need?
You will need a 3 lb rump roast for this specific recipe.
Is there fiber in this dish?
The recipe data does not list a specific amount of fiber, but the primary ingredients are beef and bread.
What tags are associated with this recipe?
Common tags include roast beef, au jus, sliders, comfort food, and family recipe.
Is there sugar in these sliders?
The recipe data indicates there is no significant sugar content listed for this meal.
How many grams of protein are per serving?
Each serving provides approximately 35 grams of protein.
Should the onion be chopped or sliced?
The onion should be sliced before being added to the skillet with the broth.
How much beef broth is used in total?
The recipe calls for 2 cups of canned beef broth.
What is the preparation for the rump roast?
The rump roast should be trimmed of excess fat and seasoned generously with pepper.
How do you ensure the roast is tender?
Roasting the meat for two hours total, specifically the last hour submerged in broth and onions, ensures the roast becomes tender.