- 8
Ingredients
- For the spice mixture, whisk:
- 1 T. each kosher salt and paprika
- 1 t. each onion powder, granulated garlic, and black pepper
- 1/2 t. each ground white pepper, oregano, thyme, and cayenne pepper
- For the jus, coat:
- 1 lb. stew meat, cubed
- 2 T. oilive oil, divided
- 1 1/2 lb. Yukon gold potatoes, peeled
- 2 large carrots, cut into 2-inch-long pieces
- 4 cups low-sodium beef stock, divided
- For the roast, rub:
- 1 beef shoulder, arm, or blade roast (3 1/2 to 4 lb.)
- 1 large onion, cut into 8 wedges
Preparation
Step 1
For the spice mixture, whisk together salt, paprika, onion powder, granulated garlic, black pepper, white pepper, oregano, thyme, and cayenne in a bowl.
For the jus, coat stew meat with 1 T. oil and 1 t. of the spice mixture in a bowl. Place stew meat in a shallow roasting pan that's been coated with nonstick spray.
Toss potatoes and carrots with remaining 1 T. oil; arrange with stew meat on pan. Place pan in cold oven.
Heat oven to 450 degrees. with stew meat inside. Once oven reaches 450, roast 10 minutes. Remove potatoes and carrots and set them aside.
Transfer stew meat and drippings to a saucepan and add 3 cups stock; boil over medium-high heat.
Reduce heat to medium-low; simmer jus until reduced to 2 cups while roast is cooking, 10 minutes.
For the roast, rub roast with remaining spice mixture. Place roast in same shallow pan. Return reserved potatoes and carrots to pan; add onions and 1 cup beef stock. Place pan in oven.
Reduce oven temperature to 275 degrees. Cook roast for 1 1/2 hours, then start checking for doneness every 20 minutes with an instant read thermometer inserted into the thickest part of the roast. Roast is done when thermometer registers 135 degrees for medium-rare, and the potatoes are fork-tender.
Remove vegetables from pan; keep warm. Remove roast from pan, tent with foil, and let rest 5 minutes. Pour any drippings into jus. Strain just through a sieve into a bowl (reheat in microwave). Arrange roast and vegetables on a platter and serve with jus.