This classic pot roast recipe is always a crowd-pleaser. Best of all, the jus cooks in the same pot as the roast.

Yield: Makes about 4 cups shredded beef and 1 1/2 cups jus.



  • ​2 tbsp canola oil
  • 2 lb (1 kg) boneless beef blade roast, string removed
  • 1 1/2 cups roughly chopped carrots
  • 1 1/2 cups roughly chopped onions
  • 1 cup roughly chopped celery
  • 4 cloves garlic
  • 4 bay leaves
  • 2 sprigs fresh thyme or 1/4 tsp dried thyme, crumbled
  • 1/2 cup red wine
  • 6 cups no-salt-added beef broth
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper


  1. Preheat oven to 350°F.
  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 into a large bowl. 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 in an airtight container for up to 3 days or frozen for up to 2 months.
Nutritional analysis per serving:

*Ingredient not included in the nutritional analysis.