How the reCAP FLIP x Shaker Insert Becomes Your Kitchen Strainer for Au Jus

By: Carlo Fuda

At the heart of reCAP's design philosophy is a simple idea: one tool should do more. Founder Karen Rzepecki built the brand on multi-functional design, and nowhere is that more evident than in the kitchen. A single Mason jar with a reCAP FLIP Lid and Shaker Insert can shake out dry ingredients, strain sauces, and go straight into the fridge; no transfers, no extra containers, no mystery gadgets crowding the drawer.

Mason jars have a small footprint, seal tighter than plastic, maintain better freshness, and can be gently heated without worrying about leaching chemicals. Less clutter, less cleanup, more time to enjoy the meal you just cooked.

Recently, that truth hit home again: apple cider caramel sauce, a mignonette for oysters, and a pot roast with a rich, homemade au jus: all made with a Mason jar and reCAP. Here's the roast recipe: a deeply savory marinade that cooks into a sauce worthy of spooning over mashed potatoes or rice.

Eye of Round Pot Roast with Au Jus
Serves 4-6 · 1 hr marinade · 1-2 hr bake at 350°F

Roast:

• 1 eye of round roast (3 lb)
• 1 large white onion (chopped)
• 2 tbsp olive oil

Marinade:

• 1/2 cup soy sauce
• 1/2 cup red wine vinegar
• 1/4 cup light brown sugar
• 2 tsp whole grain Dijon mustard
• 1 tsp meat tenderizer
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper (optional)
• 6 bay leaves

How to make it:

1. Add all marinade ingredients to a Mason jar, cap with your reCAP FLIP Lid and Shaker Insert, and shake vigorously until combined.
2. Heat olive oil in a Dutch oven over medium-high and sear the roast on all sides until lightly browned.
3. Pour the marinade over the roast and refrigerate 1 hour, turning after 30 minutes.
4. Pour the marinade back into the Mason jar. Return the roast to the Dutch oven with the chopped onion.
5. Pour the marinade back over the roast, using the reCAP FLIP Lid and Shaker Insert to strain out the bay leaves and clumps as you pour.
6. Bake at 350°F for 1 to 2 hours, using a meat thermometer to hit your preferred internal temperature.

*Tip: Spoon the au jus generously over mashed potatoes or rice. Leftovers keep beautifully sealed right in the Mason jar, just shake and reheat.

Featured products: A reCAP FLIP Lid and Shaker Insert: shake, strain, and store in one jar. Proudly made in the USA in Erie, PA.