ROAST BEEF AU JUS
Servings: 12-16

This roast is a great dish for a crowd or buffet; the roast slices hold well in the Au Jus.

3 to 4 pound beef tip, top round or boneless rump roast
AU JUS:
2 cups beef broth or bouillon
1/4 cup soy sauce
1/4 cup brown sugar
1 can (4 ounces) sliced mushrooms and liquid
1/4 teaspoon Lawry's seasoning salt
1/2 to 1 teaspoon liquid smoke

Place roast on rack in shallow roasting pan. Insert meat thermometer into center of thickest muscle. Season with salt and pepper if desired.

Roast in 300 F. oven for 30 to 35 minutes per pound or until meat thermometer reads 150 F.

Let roast stand 15 minutes before carving across the grain into thin slices. Place slices in baking dish or slow cooker.

Combine all ingredients for Au Jus and heat until boiling. Stir until sugar dissolves. Pour over sliced roast beef.

Place in 325 F. oven for 15 to 30 minutes or until heated through (or keep warm in slow cooker).

Serve alone with broth or on a bun with Au Jus as a French Dip sandwich.

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BROCCOLI SALAD

1/2 pound bacon
1 bunch broccoli
1 medium onion, finely diced
1 cup grated cheddar cheese
DRESSING:
1/2 cup mayonnaise
1/4 cup sugar
1 Tbsp. vinegar

Cut bacon into small pieces and fry until crisp; drain well on paper towels.

Break broccoli into small pieces.

Mix dressing ingredients and pour over broccoli, onion, cheese and bacon; mix well.