I never could get enough rich joice out of my roasts to make enough jus to dip in or rich dark gravy for mashed potatoes (used Kitchen Boquet, not necessary with this).
Took about a 3# boneless chuck roast, looked on the web, crammed into my crock pot.
Took one British beef OXO cube and one cheap store brand beef cube and pounded in baggie, sprinkled over beef.
Drenched the beef in a couple cups of water. Then I saw I had too much beef submerged to make more brown so I poured off most of the water and put back in at the end. But it took 12 hours on low in my old crockpot.
Now having done all that, it was delicious. Only next time I will put in a heavy covered pan in the oven, sprinkle on the crushed cubes, use just a little water for bottom but pour it over the crushed cubes so some get incorporated with the water and some stays with the beef. Roast at 275 till it is getting nicely browned (couple hours).
Then pour more liquid over the roast (1-1/2 cups or so) and keep cooking until tender. Would work on better roasts, too, like sirloin tip, rump I find hard to not to be tough. The jus did not taste like boullion, probably because it got cooked in with the meat. If you add it later, I think it might not be as good. Some people use onion soup, I've tried it all (like a can of beef consomme) and this was THE best.
It might be good to cool the beef so you can cut across the grain. I shredded mine this time. Either way it is good. If you reheat cooled meat sliced, do not let it boil or simmer again. I heat in the oven with juice covered with foil loosely at about 300 until hot.
I will also adapt this with a little salt, pepper, tomato paste, garlic, basil, oregano, boullion cubes to make Italian beef like they used to have at a restaurant here. Most Italian beef uses only the spices but not the tomato paste (as a rub, couple tablespoons or so).
Then I like it heated in the oven on French or Italian bread with roasted green pepper strips and mozarella or Italian cheese.
You could also do it with large meat balls and stuff them in bread. Yum. I kind of improvise some recipes (not all) when I cook now so it's hard to be precise.
For lots of delicious jus:
2-3 1/2# decent cut of beef roast (I have used tri tip, rump, round, sirloin, chuck. I prefer the less fatty cuts)
1 pkg McCormack Au Jus mix
1 packet Zesty Italian Dressing mix
1 packet Ranch Dressing mix
3 cups water.
Bring slow cooker up to highest heat and sear the meat.
Mix dry powders w/3 cups cold water and whisk until blended.
Add to slow cooker w/seared roast. Bring to slow boil. Reduce to 225-250 degrees. Cover. Cook 6-10 hours, turning meat occasionally.
found online as “3 Envelope Roast”.
I have also done this with a pork loin roast.
If you want a thicker gravy instead of jus, substitute 2 Brown Gravy packages for the single Au Jus packet and add an extra cup of water. Whisk well and stir often while cooking, as the cornstarch in the gravy mix will tend to thicken sooner. You can use up to 3 1/2 cups water with gravy mix and the gravy will be thicker than jus without being lumpy, but you still need to stir.
I was skeptical, but this has become one of my go-to recipes when I am busy. The leftover jus+meat makes a great Stroganoff. Just saute onions and mushrooms, add a generous portion of Harvey’s Bristol Cream Sherry to deglaze, then reduce liquid slightly. Stir in the cut up leftover beef roast and gradually add the leftover jus and simmer to blend flavors. I add this to cooked and drained egg noodles and let it sit, covered, until serving time. Then I reheat to taste and finally, stir in sour cream to taste, just before serving. This avoids the sour cream breaking down and becoming grainy.