Learned this from my grandmother and it never disappoints.

Oven Baked 3-Ingredient Au Jus Roast Beef

Servings: 6

Ingredients

3 to 4 lb boneless beef roast (chuck roast or rump roast)
1 (1 oz) packet dry au jus gravy mix
2 cups low-sodium beef broth

Directions

Preheat your oven to 300°F (150°C). Choose a deep baking dish or casserole dish that will comfortably hold the roast with room around it for the au jus. A dish with higher sides is best so the beef can sit in the gravy as it cooks.

Pat the beef roast dry with paper towels. This helps it brown a little better and keeps the juices from watering down the flavor. Place the roast in the center of the baking dish.
Sprinkle the dry au jus gravy mix evenly over the top and sides of the roast. Use your hands to gently press the seasoning onto the meat so it sticks. You want the roast well coated, like my grandmother always said, “Give it a good jacket.”
Slowly pour the beef broth around the roast into the baking dish, being careful not to wash all the seasoning off the top. The broth should come about 1/3 to 1/2 of the way up the sides of the roast. This liquid will turn into the rich brown au jus as it cooks.

Cover the baking dish tightly with heavy-duty aluminum foil or a fitted lid. A tight seal is important to keep the moisture in so the roast turns out tender instead of dry.
Place the covered dish in the preheated oven and bake for 3 to 3 1/2 hours, or until the beef is very tender and easily pulls apart with a fork. Thicker roasts may need a little more time. Try not to peek too often so you don’t let the steam escape.
Carefully remove the dish from the oven and peel back the foil away from you to avoid the hot steam. Transfer the roast to a cutting board and let it rest for about 10 minutes so the juices settle and the slices hold together.

While the roast rests, skim any excess fat from the surface of the au jus in the baking dish with a spoon. Taste the au jus and adjust with a pinch of salt if needed, keeping in mind that the au jus packet already has seasoning.
Slice the roast across the grain into thin slices. Return the slices to the baking dish, nestling them into the warm au jus so they’re mostly submerged. This is what gives you that look of tender slices swimming in rich brown gravy.
Spoon some of the hot au jus over the top of the beef, then serve the roast right from the deep white casserole dish at the table. Encourage everyone to ladle extra au jus over their servings. 

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