- 1- Lg Onion,
- 4-5 Carrots,
- 3-4 Ribs Celery
- 3-4 Peeled Cloves of Garlic
Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,
- Then add 4-6 C beef broth,
- 2 T tomato paste,
- 1/2 t dry thyme (4-5 sprigs Fresh)
- 1-2 ea bay leaf
Finish the Smoking process to the IT you want.
While the Roast is resting, dump the pan juices veggies and all into a 2-3 qt sauce pot and add 1 Cup red wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.
The purpose of smoking the vegetable for 1 hour before adding the broth and herbs is that the smoked vegetables roast in the dry heat concentrating their flavors and sweetness giving the finished Jus a richer, deeper, full flavor.
Serve the Au Jus on the sliced beef or thicken the Jus to make Gravy.
From Smoking Meat Forum’s Post here.