Let me just say this up front..wait..let me say two things up front:
1. I only have one picture. It’s not awesome. I apologize.
2. You can eat this the same day if you choose. I add some steps that make it a next day recipe.
You will need:
1 Beef Roast – cut is really your choice. I tend to use a thicker oven roast with not much fat.
1 bottle of beer – As with the soup, I used Dos Perros. I like the ale flavor.
1 package of dry Onion soup
1 cup strongly brewed coffee
Preheat the oven to 350 degrees and line a pan with foil. The best thing to do is to make a bowl shape with the foil so you can keep the au jus together. Sprinkle the roast with the soup, then pour the beer and coffee into the foil bowl. The time of baking is going to depend on the size of your roast, so the best thing would be to have a meat thermometer, but it’ll take approximately 3 1/2 to 4 hours for an average size roast. About every fifteen minutes, use a large spoon to pour the beer/coffee mix over the roast. When the meat registers rare beef, take it out and let it rest until cool. Now you can put the roast and the au jus in the refrigerator overnight to let them cool. This is good for two reasons, it’ll make the meat easier to slice and since you’ve cooked it just until rare, heating it won’t overcook it and make it tough. Also, by putting the au jus in to chill, you can take it out the next day and remove the extra grease easily…making it ..you know..a little healthier.
I usually make French bread rolls for mine, as that’s another post for another day, store bought bread works just as well.
See…not a fabulous pic. I promise to do better next time.