How to Make Meat Jus

Spread a heavy bottom pan large enough to hold the roast with a cut-up peeled onion, a carrot cut into sections, and 2 pounds of stew meat cut into small pieces. Cook over high heat until the meat releases its liquid. Boil the liquid down by about half.

Tie the roast in two or three places to make it compact and help it cook evenly. Put the roast on top of the meat and vegetables and slide into a 400°F degree oven.

When the roast is done transfer it to a platter and cover it loosely with aluminum foil.

When the roast is done transfer it to a platter and cover it loosely with aluminum foil.

Pour out and discard the liquid fat.

Deglaze the pan with a cup of water.

Put the juices over medium heat and stir, scraping up the crusted bits.

Strain the juices.