Casual Friday - Beef au Jus

I write a food column for a weekly farm newspaper. Often I wonder if my recipes are too fussy for the lifestyle but I just like good food made from scratch. It usually isn't any more work than tossing it together with a mix. There are only 8 ingredients and all of them can be kept on hand in your pantry.

This is so easy and so tasty! Just toss it all in a slow cooker and you are ready. Nice side dishes with this are coleslaw, baked beans or oven baked fries.

Beef au Jus

3 lb. beef chuck roast                                    

1 large onion, thickly sliced

1 tbsp. butter                                                

2 c. beef broth                                               

1 c. cooking sherry                                    

1 large garlic clove, minced

3 tbsp. Italian seasoning                        

1/2 c. soy sauce                                    

grated mozzarella, if desired

Saute onion in butter and add to slow cooker. Place roast on onions, add other ingredients. Cook on low setting 6 to 10 hours.

Shred meat with two forks until all large chunks are gone. Serve immediately or continue to simmer for 30 minutes to 1 hour.

Strain beef from liquid. Reserve the ‘au jus’ for dipping. Can be refrigerated overnight. Remove hardened fat from top before reheating. Serve on toasted crusty buns. Top with cheese and place under the broiler, if desired.