I've not been able to find a tinned (or boxed) or powdered commercial beef broth (or stock or consommé) that provides the flavor I want in gravies or pan-sauces. I mean, I'm not that fond (pun intended) of commercial concoctions but the way I get my stock now is simply too expensive. Basically, I braise the heck out of pot roasts (almost always from the chuck, and, occasionally, a Sirloin Tip) and then reduce the jus until it's very savory, which I freeze into ice-cubes and store in freezer bags. On average, from a 3 1/2 to 4 lb blade roast I'll end up with something like 3/4 of a quart of strained and reduced jus.
My question is how can I get more liquid for my Loonie (Canadian money!) Should I somehow start adding BONES to the mix? Could I chop the roast in 3 pieces, sear each third, thereby creating more fond to deglaze from the pan-bottom? Should I start playing around with dry mushrooms? What? Any ideas?
This jus is vital in my kitchen. I use it to 'touch up' a lot of things, and it's invaluable for a variety of steak sauces, and a major taste contributor to soups (not that I've used it for that many soups; the thought of using that much jus in a soup makes my left thumb twitch uncontrollably.) I'd just like to make the economics more comfortable.