Picture juicy beef on toasty rolls dipped into a deliciously beefy au jus sauce/broth. You can use either freshly roasted beef or leftover roast beef in this recipe.

Handy hint one: You could substitute balsamic vinegar/glaze, soy sauce, mustard of your choice, kecap manis or a little chilli sauce for the Worcestershire sauce in this recipe.

Handy hint two: If I am using a freshly roasted piece of beef for these rolls, then I will pour any pan drippings from the roasting process into the au jus beef stock to be used in the recipe. Please feel free to use either homemade beef stock or stock cubes. If you are using stock cubes, don’t add salt to the au jus because stock cubes can be a little salty.



750g piece of rump

2 tbsp olive oil

2 onions, thinly sliced

freshly ground salt and pepper

2 cups beef stock

3 tbsp Worcestershire sauce

bread rolls of your choice

Step 1: Preheat your oven to 180C. Place the rump into a lightly oiled roasting dish and roast for approximately one hour. At the end of the cooking time, remove the roast from the oven. and slice thinly.

Step 2: Heat the remaining olive oil in a heavy based fry pan. Saute the sliced onions in this pan over medium to high heat until caramelised.

Step 3: Add the freshly ground salt and pepper to the onions.

Step 4: The salt and pepper added to the sautéed onions; continue to sauté for a further few minutes.

Step 5: Now pour the beef stock and Worcestershire sauce into the fry pan containing the caramelised onion. Bring to a simmer and cook for approximately ten minutes.

Step 6: Place slices of the roast beef in the simmering stock mixture (jus) for about a minute.

Step 7: Split bread rolls in half. Then place a generous amount of the beef slices that have been bathed in the jus onto the bottom half of each bread roll. Top with some of the caramelised onion. Place the upper half of the crusty bread roll on top. Serve the roast beef roll with a small side bowl of the jus for dipping the roast beef roll.