Jus

• 2 Tbsp. olive oil
• 2 large onions chopped into big chunks
• 6 whole garlic cloves
• 3 sprigs fresh rosemary roughly chopped
• 3 sprigs fresh thyme roughly chopped
• 1 head of celery chopped into 1" pieces
• 1 lb. of carrots chopped into 1" pieces
• 2 quarts beef stock
• Salt and pepper to taste

When you have a French dip sandwich, or roast beef or chicken au jus (French for "with juice"), it's not just beef or chicken broth from the supermarket. It can be the degreased pan juices from cooking whatever meat it accompanies, but a good roast beef deserves something more.

In a large pot, heat the olive oil, once hot, sauté the onions until golden brown. Add the fresh herbs and garlic. When the garlic is fragrant a couple minutes later, add the vegetables. Add enough stock to barely cover the vegetables.

Cook uncovered at a very low heat for at least 3 hours.

Strain out all the vegetables and reserve the jus, seasoning it with salt and pepper to taste.