Beef Pot Roast with Jus | Blue Flame Kitchen

Ingredients

• ​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