Italian Beef Au Jus
This is my late Grandma Amanda's recipe- she made 2 huge pots of it for my high school graduation party, and I still hear about those sandwiches today!

3 to 5 pounds of boneless beef roast, cooked & cut up

Sauce:

1 package (dry) au jus mix

1 package (dry) italian salad dressing

1 large cup of beef broth (10-12 oz.)

1/2 soup can water

Combine in a saucepan & cook slowly on the stove until beef is tender.

Grandma has a couple of notes on the recipe- "You can add 1/2 can of beer, it helps tenderize your meat. I also add Worcestershire sauce, 'to taste'."

February 2003:

I realized that this sounded different than what I've been making as 'Grandma's Italian Beef', so I checked my recipe (written by Grandma herself) and it was different. So, here's that one, too!--

Cook a 4 lb. chuck roast and wrap in foil; refrigerate overnight. Reserve broth. To each cup of broth, add:

1 medium onion, chopped
1/4 C. Worcestershire sauce
1/2 t. (rounded) garlic powder
salt & pepper to taste

Simmer all of the above ingredients until onions are tender. Slice meat across the grain and add to liquid. Simmer until flavored thru.

(If you don't have 3 cups of broth, add water and a beef bullion cube for each cup of water added.)

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