Yet another recipe for Beef Au Jus. I haven't made this in a long time, but this is very, very good! This should be prepared the day before, so plan accordingly.
1 (5-pound) eye of round, brisket, rump or sirloin tip roast
Lawry's seasoned salt
2 - 3 onions, sliced
3 tbsp apple cider vinegar
1 (14-oz) can Swanson beef broth
2 cups water
The day before:
Place roast in a roasting pan and pour vinegar over the roast, then sprinkle very liberally with the seasonings and rub them into the roast. Bake, uncovered, at 350° for 1 hour. Add the 2 cups boiling water and beef broth to the pan and place sliced onions on top. Turn down over to 300° and bake for 4-5 hours longer. Cool. Refrigerate overnight, and the next day, thinly slice and serve in the broth, or serve the broth alongside.