Step 1

Add oil to a 6 or 8-quart heavy duty stock pot (thick bottomed) and brown the meat scraps and bones over medium high heat. This is optional but it creates a bit of fond that adds to the flavor.

Step 2

Add the remaining ingredients minus the black pepper and salt (and the beef drippings if the roast is not ready). Bring to a boil, cover, and reduce to a high simmer for 30 minutes.

Step 3

Uncover the pot and add the black pepper if desired. Bring to boil and allow the liquid to reduce to about 1/3 of the original quantity.

Step 4

Remove from heat and scoop out the bones, beef scraps, and vegetables with a slotted spoon. Add the beef drippings prior to serving.