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  • Homemade Roast Beef with Easy Au jus – Simply Scratch

    A simple recipe for making Homemade Roast Beef. Beef top round is rubbed with oil, studded with slivers of sliced garlic, and seasoned with salt and pepper, sits on a bed of herbs and slowly roasts until perfect and served with a simple au jus. This recipe will feed 6 to 8 depending.

    Happy Wednesday that feels like Monday! I hope you all had a wonderful holiday! We spent time with friends and family and it was wonderful but as always, it goes by way too fast. By the time this recipe is live, Christmas will be over but with the new year fast approaching. I’m so looking forward to it too! I love New Years Eve just as much as Christmas. The past few years our girls have been celebrating with friends, leaving Pat and I to celebrate just the two of us. Albeit new, it has become somewhat of a tradition that Pat will make us a fire, I’ll make us a nice and sometimes fancy (sometimes not) dinner and we watch movies all night.

    Easy Roast Beef with Au jus l SimplyScratch.com #easy #roast #beef #holiday #christmas #recipeEasy Roast Beef with Au jus l SimplyScratch.com #easy #roast #beef #holiday #christmas #recipe

    One year I made pad Thai, another year fettuccine… this year I’m making roast beef. And I even know what side dish I’m serving with it. But that’s another post. Either way, cozy comfort food is on the menu, just how we like it.

    Right now you might not feel like making something extravagant. I get it. However when you see how not hard making roast beef actually is, you just might feel like it for New Years. This is the perfect date night main course or family Sunday dinner. I’ve made this recipe so many times because it’s SO easy and each time it turns out perfect.

    To make this easy homemade roast beef you will need:

    • top round roast – Use a 3 to 3-1/2 pound roast.
    • olive oil – Helps create a crust and allows the seasonings to adhere to the roast.
    • kosher salt – Lends flavor and aids in creating a crust on the outside of the roast.
    • coarse ground black pepper – Lends distinct bite and flavor.
    • garlic – Flavors the inside of the roast.
    • fresh thyme and rosemary – Infuses the meat and any pan drippings with flavor.

    Easy Homemade Roast BeefEasy Homemade Roast Beef

    Preheat your oven to 375℉ (or 190℃).

    Next massage 2 teaspoons olive oil into the meat.

    make small shallow cuts in roastmake small shallow cuts in roast

    Using a paring knife and make slits into the roast.

    thinly sliced garlicthinly sliced garlic

    Slice 3 peeled cloves of garlic.

    insert the sliced cloves into the roastinsert the sliced cloves into the roast

    Insert thin garlic slices into the slits. Then season generously with kosher salt and freshly ground black pepper.

    bundle of herbsbundle of herbs

    Next, tie up the herbs with kitchen string and place the bundle on the roasting rack that is set into a roasting pan.

    place roast on herbsplace roast on herbs

    Set the roast, garlic side facing down, on top of the herbs.

    roast beefroast beef

    In your preheated oven, roast in the lower third of your oven for 45 minutes. The internal temperature should be around 98° (give or take) then reduce the oven temperature to 250°F and continue roasting until the internal temperature reaches 135°. Remove and transfer the roast to a carving board, tent with foil and allow to rest for 10 to 15 minutes.

    NOTE: As you can see, it’s pretty fool-proof, however the most important thing is having an instant-read thermometer so you can track the internal temperature. I’ll link to the one I have (love it!) in the recipe printable.

    let rest before slicing and servinglet rest before slicing and serving

    Meanwhile, make the au jus.

    make au jusmake au jus

    Heat the pan dripping that are in the pan on your stove over medium heat. While whisking, pour the beef stock into the pan along with the tamari. Simmer for 5 to 10 minutes or until hot. Transfer to a serving dish and cover to keep warm.

    thinly sliced roast beefthinly sliced roast beef

    Lastly, roll the roast on its side and remove each one of garlic cloves. Then using a sharp knife to carve thin slices of the roast beef.

    Easy Roast Beef with Au jusEasy Roast Beef with Au jus

    Finally, serve with au jus.

    Easy Roast Beef with Au jus Easy Roast Beef with Au jus

    What To Serve with Roast Beef:

    What To Make With Leftover Roast Beef:

    Leftover roast beef is incredible in sandwiches, we like it sandwiched in a baguette or ciabatta loaf with horseradish sauce, arugula, onion and provolone cheese or save and make these French dip subs. You could also make this simple yet amazing appetizer!

    Easy Roast Beef with Au jusEasy Roast Beef with Au jus

    Enjoy! And if you give this Homemade Roast Beef recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Easy Roast Beef with Au jus Easy Roast Beef with Au jus

    Yield: 6 servings (depending)

    Homemade Roast Beef with Easy Au jus

    A simple recipe for making Homemade Roast Beef. Beef top round is rubbed with oil, studded with slivers of sliced garlic, and seasoned with salt and pepper, sits on a bed of herbs and slowly roasts until perfect and served with a simple au jus. Serves 4 to 6 depending.

    Prep Time: 15 minutes

    Cook Time: 1 hour 5 minutes

    Additional Time: 1 hour 20 minutes

    Total Time: 2 hours 40 minutes

    • 3½ pound top round roast
    • 2 teaspoons olive oil, extra light
    • kosher salt
    • freshly ground black pepper
    • 3 cloves garlic, large, thinly sliced
    • 4 sprigs thyme
    • 4 sprigs rosemary
    • plus kitchen string

    FOR THE AU JUS:

    • 2 cups beef stock
    • 1 tablespoon low-sodium tamari

    • Set the roast out 1 hour before roasting.

    • Preheat your oven to 375℉ (or 190℃) and move your oven rack to the lower third of your oven.

    • Rub the roast with olive oil.

    • On the bottom side of the roast, use a paring knife to make small slits. Insert the thinly sliced garlic. Season the roast generously with kosher salt and freshly ground black pepper.

    • Tie the herbs together with kitchen string and place onto your roasting rack that is set into a roasting pan. Spray the rack with olive oil or cooking spray if not already nonstick.

    • Place the roast, garlic side facing down, on top of the herbs and roast fro 45 minutes (typically at this point the internal temperature is around 96-98°).

    • Then reduce the heat to 250°F and continue roasting until the internal temperature reaches 135°F.

    • Remove the roast and transfer it to a cutting board. Cover with foil to rest (about 10 to 15 minutes) while preparing the au jus.

    • Place the roasting pan onto a large burner on your stove top. Bring to a simmer on medium heat. While whisking, pour the beef stock into the pan along with the tamari. Simmer for 5 to 10 minutes or until hot.

    • Thinly slice the beef and serve with au jus.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 4ounces (approximately), Calories: 503kcal, Carbohydrates: 2g, Protein: 53g, Fat: 32g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Trans Fat: 2g, Cholesterol: 183mg, Sodium: 541mg, Potassium: 1044mg, Fiber: 0.2g, Sugar: 0.5g, Vitamin A: 68IU, Vitamin C: 2mg, Calcium: 58mg, Iron: 6mg

    Author: Laurie McNamara

    Course: Recipes

    Cuisine: American

    This recipe was originally posted on December 26th, 2025 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

    Laurie McNamara

    Source link

  • Easy Homemade Pickled Jalapeños – Simply Scratch

    The BEST recipe for easy homemade pickled jalapeños from scratch! Fresh jalapeños are quickly pickled, jarred and ready to eat in under an hour – although they will be super spicy! Delicious on burgers, pizza, stuffed into burritos or on top of nachos. Really, the options are endless. Yields 1 liter or about 4-1/4 cups.

    I needed a way to make Easy Homemade Pickled Jalapeños and fast.

    At one point in time, between my oldest daughter, my husband and myself we’ve polished off at least 6 jars of pickled jalapeños in about a year. We quickly become addicted to the vinegar-y tang and of course the spicy heat. We have no shame and admit that we could eat them straight out of the jar but also enjoy these homemade pickled jalapeños on anything from tacos to pizza to pulled pork.

    Easy Homemade Pickled JalapenosEasy Homemade Pickled Jalapenos

    It was one fateful evening when I used up the last of the store-bought jar, I randomly thought: ‘If I made a big jar of my own pickled jalapeños, I wouldn’t run out all the time’. *light bulb moment*

    And that was how the idea pickling my own jalapeños was born. Originally, I posted this recipe in 2013. Over these last 9 or so years it’s quickly became one of my most popular recipes. So I decided to reshoot the photos, update the post a smidge and share it again for those new here.

    Easy Homemade Pickled Jalapenos ingredientsEasy Homemade Pickled Jalapenos ingredients

    To make these Homemade Pickled Jalapeños You will need:

    • jalapeños – Medium to large in size.
    • garlic – This adds distinct and punchy flavor.
    • white distilled vinegar – Used in all sorts of food preservation methods.
    • water – To cut the vinegar.
    • sugar – Adds flavor and is totally optional.
    • kosher salt – For flavor and aids in preservation.

    close up of jalapenosclose up of jalapenos

    Look for jalapeños that are medium in size.

    liter jarliter jar

    Some small ones are of course fine, but the goal is to fit everything in a 1 liter jar. With that said, wash your jar well with warm soapy water and dry with a towel.

    wash jalapenoswash jalapenos

    Quickly wash and pat dry the jalapeños.

    sliced jalapenossliced jalapenos

    I highly recommend wearing gloves to protect your hands while handling this many jalapeños. Trim of the stems and then slice the jalapeños into rings.

    Set these off to the side for a moment.

    add sugar, salt and garlic to saucepanadd sugar, salt and garlic to saucepan

    Next, in a medium sauce pan add in 1/4 cup sugar (this is optional), 2 tablespoons kosher salt and drop in two peeled and slightly crushed cloves of garlic.

    add wateradd water

    To that, pour in 1-1/4 cups of distilled white vinegar and 1-1/4 cups of filtered water .

    heat until sugar and salt dissolveheat until sugar and salt dissolve

    Bring those to a boil, stirring until the sugar and salt are both dissolved.

    add jalapenos to pickling liquidsadd jalapenos to pickling liquids

    Remove off of the heat and add the sliced jalapeños into the vinegar bath.

    soak for 20 minutessoak for 20 minutes

    Use a wooden spoon or a rubber spatula to press the sliced peppers down into the liquid and stir every so often. Let these soak for about 20 minutes.

    pickling jalapenospickling jalapenos

    After 10-15 minutes you’ll start to recognize the color of the jalapeno rings. They will start turning that distinct olive-y green color.

    use tongs to transfer jalapenos to jaruse tongs to transfer jalapenos to jar

    Use tongs to remove the jalapeños and transfer then into a clean liter jar.

    press them down as you gopress them down as you go

    Pack the jar FULL with all the pickled jalapeños.

    add pickling liquidsadd pickling liquids

    Then use a ladle to pour the pickling liquid over top. I made a mess of it. Which is to be expected.

    Easy Homemade Pickled JalapenosEasy Homemade Pickled Jalapenos

    I’m not gonna lie, I snacked on quite a few of these spicy peppers while they were still warm. Yes my mouth was on fire, but it was a delicious sort of pain.

    So worth it.

    Easy Homemade Pickled JalapenosEasy Homemade Pickled Jalapenos

    Let these cool down to room temperature before securing the lid and popping them into your fridge. If you have some jalapenos that are still are bit of the bright green, don’t worry. They’ll turn that signature green color while in the fridge.

    Easy Homemade Pickled JalapenosEasy Homemade Pickled Jalapenos

    Can this pickled jalapeño recipe be canned?

    This is not a canning recipe therefore not shelf stable and will need to be kept refrigerated. If looking for canning instructions or directions, follow the USDA guidelines.

    With that said, I personally treat these pickled jalapeños as I would any opened jar of pickled produce in your fridge.

    How Long Will These Pickled Jalapeño Last?

    If kept in the airtight jar and stored in the refrigerator, they will last up to 2 months.

    How Spicy are These Pickled Jalapeños?

    At first they are very hot. However, the spicy heat of the peppers should mellow out the longer they are in the fridge.

    How Can I make Crunchy Pickled Jalapeños?

    Allow the pickling liquids to cool completely before adding the sliced jalapeños. They are soaking in a liquid so there’s always a chance they soften a bit over time.

    Click Here For more quick pickling recipes!

    Easy Homemade Pickled JalapenosEasy Homemade Pickled Jalapenos

    Enjoy! And if you give this Easy Homemade Pickled Jalapeños a try, let me know! Snap a photo and tag me on twitter or instagram!

    Easy Homemade Pickled JalapenosEasy Homemade Pickled Jalapenos

    Yield: 1 liter jar

    Easy Homemade Pickled Jalapeños

    The BEST recipe for easy homemade pickled jalapenos from scratch! Fresh jalapeños are quickly pickled, jarred and ready to eat in under an hour – although they will be super spicy! Delicious on burgers, pizza, stuffed into burritos or on top of nachos. Yields 1 liter jar or about 4-1/4 cups.

    Prep Time: 10 minutes

    Cook Time: 35 minutes

    Total Time: 45 minutes

    • 20 jalapeños, sliced, stems discarded
    • 2 cloves garlic, smashed and peeled
    • 1¼ cup distilled white vinegar
    • 1¼ cup filtered water
    • 1/4 cup sugar, optional as this is for flavoring
    • 2 tablespoons kosher salt

    • In a medium sauce pan combine sugar, salt, garlic, water and vinegar,

    • Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.

    • Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you’ve reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.

    This is not a canning recipe therefore NOT shelf stable and will need to be kept refrigerated.
    I recommend treating these as I would any opened jar of jalapenos. They should last a long while if kept refrigerated in the airtight jar.
    If looking for canning instructions or directions, follow the USDA guidelines.
    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1jar, Calories: 340kcal, Carbohydrates: 70g, Protein: 3g, Fat: 1g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.1g, Sodium: 13984mg, Potassium: 729mg, Fiber: 8g, Sugar: 62g, Vitamin A: 3019IU, Vitamin C: 334mg, Calcium: 82mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Homemade Ingredients & Condiments

    Cuisine: American

    This recipe was originally posted on May 22nd, 2013 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

    Laurie McNamara

    Source link

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