I recently smoked a great rumproast which turned out great. I found that cooling the roast and then shredding it make for a great sandwich(using onion buns).The only thing I would like to add is some au jus to add some flavor and somemoisture. Just looking for ideas or recipes that would give me some good au jus to go with my great roast.
The next roast you do you could put a foil pan under the roasst with some apple juice in it to catch the drippings and then make your Au jus from that.
Try a good "beef base"...
It's not cheap, but it's good, and goes a good way...
You can just mix with water and some Lea & Perrins and will be real tasty.
http://www.amazon.com/Minors-Beef-Base-16-oz/dp/B0001GUQ20/ref=sr_1_1?ie=UTF8&s=grocery&qid=1260842360&sr=1-1
Of course, do what TP said, and then use the base to "strech" it.
Get some oxtails (6 or so pieces) from the grocer. Toss oxtails, onion, carrot, and celery with oil; place in a roasting pan. Rub the oxtails with some tomato paste, add a dozen peppercorns and a few bay leaves. Into a 450F oven for 1 hour or until dark brown (turn once for even cooking). Remove from oven, add some beef broth and red wine (1 cup and 1/2 cup respectively), seal tightly with foil and back into oven (now turned down to 325F) for 90 minutes. Strain out the veggies, shred and save the oxtail meat for chili or spaghetti sauce. Degrease the liquid and you have a killer au jus!
If roasting the roast in the oven, I just put it on top of the oxtails and veg after searing the roast on top of the stove. No foil and roast at 220F.
Aether just reminded me - heck yeah... a bit of red wine is good too...
(But, I wouldn't know an oxtail if it wrapped around my neck and hurled me to Nahunta).
I'd modify Aether's recipe some. Pour out two cups of red wine. Put a half cup in the sauce. The rest is up to you. ;D And please use good red wine.
I'm not sure if there's any such thing as ox tails around here anymore. Usually cow tails. I'd guess they're pretty similar.