Mustard and Thyme Baron of Beef Au Jus
Elevate your next special occasion with this luxurious Mustard and Thyme Baron of Beef Au Jus—a show-stopping centerpiece that’s full of bold flavors and tender perfection. This slow-roasted boneless beef roast is generously coated in a savory mustard, fresh thyme, and garlic rub, ensuring every slice is infused with aromatic goodness. Roasted atop a bed of onions, carrots, and celery, the dish develops a rich base of flavors enhanced with dry red wine and beef stock, culminating in a silky au jus perfect for drizzling or dipping. With simple preparation and an elegant presentation, this recipe serves up restaurant-quality results ideal for family gatherings or festive celebrations. Versatile keywords like "beef roast recipe," "au jus sauce," and "holiday beef centerpiece" make it a must-try for any home cook seeking flavorful sophistication.
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Recipe Information
Ingredients
- 6 pounds boneless baron of beef roast (top or bottom round roast)
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons fresh thyme leaves, chopped
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 4 cloves garlic cloves, minced
- 1 large yellow onion, quartered
- 3 medium carrots, peeled and sliced into large chunks
- 2 stalks celery stalks, chopped into large pieces
- 1 cup dry red wine
- 3 cups beef stock
- 1 leaf bay leaf
Instructions
Preheat your oven to 325°F (160°C).
In a small bowl, whisk together the Dijon mustard, olive oil, minced garlic, chopped thyme, kosher salt, and black pepper to create the seasoning paste.
Pat the baron of beef roast dry with paper towels. Rub the seasoning paste evenly over the surface of the roast.
Place the quartered onion, carrots, and celery stalks in the bottom of a large roasting pan to create a vegetable bed. Place the roast on top of the vegetables, fat side up.
Pour the red wine and 2 cups of beef stock into the roasting pan to prevent the vegetables from burning and to create the base for the au jus.
Add the bay leaf to the liquid in the pan.
Roast the beef in the preheated oven for approximately 20-25 minutes per pound, or until an internal thermometer reads 125°F (52°C) for medium-rare or 135°F (57°C) for medium. Baste the roast with the pan drippings every 45 minutes.
Once cooked to your desired doneness, transfer the roast to a cutting board and tent loosely with foil. Let it rest for 20 minutes before slicing.
While the roast rests, strain the pan drippings and vegetables through a fine mesh sieve into a medium-sized saucepan. Discard the solids and skim off excess fat from the liquid.
Add the remaining 1 cup of beef stock to the saucepan and bring the liquid to a gentle simmer over medium heat. Adjust seasoning with salt and pepper as needed.
Slice the baron of beef thinly against the grain and serve with the warm au jus drizzled over the top or in small individual bowls for dipping.
Nutrition Facts
Calories |
6496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.4 g | 379% | |
| Saturated Fat | 101.3 g | 506% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2401 mg | 800% | |
| Sodium | 6968 mg | 303% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 14.1 g | ||
| Protein | 813.0 g | 1626% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 84.0 mg | 467% | |
| Potassium | 12086 mg | 257% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
