Au Jus
To prepare in a roasting pan while cooking in the oven, or pellet grill:
In the bottom of a roasting pan, fitted with a rack, add the olive oil, carrots, celery, onions, garlic, thyme, and rosemary, and toss to coat in the oil. Place the beef roast on the rack and proceed with desired method of cooking, for about 1 hour or until the vegetables are nicely roasted.
Add the beef broth, Worcestershire, and soy sauce, and continue cooking with the roast. The sauce will reduce as it cooks and catch the pan drippings.
Remove the pan from the oven or grill, and while the roast is resting, strain the au jus to remove the herbs and vegetables. Taste for seasoning, and adjust with additional salt, and pepper as needed. Au jus should be kept warm for serving, or can be thickened as desired. Enjoy!
Optional: To thicken, add the au jus to a 2 qt pot. In a small bowl, add equal parts cold water and cornstarch, between 2-4 tablespoons depending on how thick you would like the au jus. (4 tablespoons will be closer to a gravy consistency.) Add the cornstarch slurry, and stir. Bring to a boil over medium heat and cook for 2 minutes. Let cool slightly before transferring to a serving dish. Enjoy!
Stovetop method:
In a large pot over medium-high heat, add the oil, carrots, celery, onion, and cook until translucent, 3-4 minutes. Add the garlic cloves, thyme, and rosemary and continue cooking until the vegetables begin to caramelize, 5-6 minutes.
Add the beef stock, Worcestershire, and soy sauce, and bring to a simmer. Reduce the heat as needed and simmer until reduced by half, about 20 minutes. Strain the vegetables and herbs and return the au jus to the pan.
Add the pan drippings, if available, and whisk to combine. Taste for seasoning, and adjust with additional salt, and pepper as needed. Au jus should be kept warm for serving, or can be thickened as desired. Enjoy!
Optional: To thicken, in a small bowl, add equal parts cold water and cornstarch, between 2-4 tablespoons depending on how thick you would like the au jus. (4 tablespoons will be closer to a gravy consistency.) Add the cornstarch slurry, and stir. Bring to a boil over medium heat and cook for 2 minutes. Let cool slightly before transferring to a serving dish. Enjoy
