BEEF POT ROAST WITH JUS

2 tbsp (30 mL) canola oil

2 lb (1 kg) boneless beef blade roast, string removed

1 1/2 cups (375 mL) roughly chopped carrots

1 1/2 cups (375 mL) roughly chopped onions

1 cup (250 mL) roughly chopped celery

4 cloves garlic

4 bay leaves

2 sprigs fresh thyme or 1/4 tsp (1 mL) dried thyme, crumbled 1/2 cup (125 mL) red wine

6 cups (1.5 L) no-salt-added beef broth

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) freshly ground pepper

1. Preheat oven to 350 F (175 C).

2. Heat oil in a Dutch oven over medium-high heat. Sear beef until browned on all sides. Remove beef and set aside.

3. Reduce heat to medium. Add carrots, onions, celery, garlic, bay leaves and thyme. Cook, stirring frequently, until vegetables are softened, about 5 minutes. Pour in wine and simmer, loosening browned bits, until reduced by half, about 2 minutes. Add beef and broth; cover. Transfer pot to oven and cook for 3 hours.

4. Remove beef from pot and shred meat with two forks.

5. Strain liquid through a sieve. Return liquid to pot. Add salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until liquid is reduced by half, about 20 minutes. Refrigerate jus for 4 hours or until fat solidifies on surface; remove and discard fat. Jus may be refrigerated for up to 3 days or frozen for up to 2 months. Makes about 4 cups (1 L) beef and

1 1/2 cups (375 mL) jus.