Mom's Signature Roast Beef
By á-168951
Ingredients
- Servings: 6 to 8
- 1 (12 oz) bottle dark beer
- 1 medium onion, chopped
- 8 garlic cloves, minced
- 1 lemon, thinly sliced
- 1 cup soy sauce
- 3 Tbs vegetable oil, divided
- 1 (3 to 4 lb) boneless chuck roast, trimmed
- 1 tsp fresh coarsely ground pepper
- 8 carrots (about 1 1/2 lb) diagonally sliced
- 7 Yukon gold potatoes (3 lb), peeled and cut into eighths
- 2 large onions, cut into eighths
- 2 Tbs cornstarch
Details
Servings 1
Adapted from keyingredient.com
Preparation
Step 1
Combine beer, next 4 ingredients, and 2 Tbs oil in a large zip-lock plastic freezer bag. Add roast, turning to coat. Seal and chill at least 8 hours or up to 24 hours. Remove roast from marinade, reserving marinade. Sprinkle roast evenly with pepper.
Brown roast 4 minutes on each side in remaining 1 Tbs hot oil in a large heavy-duty roasting pan over medium high heat. Add reserved marinade, stirring to loosen particles from bottom of pan Bring to a boil. Remove from heat, and cover with heavy-duty aluminum foil
Bake at 300 degrees for 2 1/2 hours. Turn roast, and stir in carrots, potatoes, and onions. Bake 2 more hours or until roast and vegetables are tenders. Transfer roast and vegetables to a serving platter. Skim fat from juices in roasting pan.
Whisk together cornstarch and 1/2 cup water in a small bowl until smooth. Whisk cornstarch and 1/2 cup water in a small bowl until smooth. Whisk cornstarch mixture into juices in pan; cook over medium-high heat 5 minutes or until thickened, whisking to loosen particles.
Drizzle 1/2 cup gravy over roast. Serve remaining gravy with meat and vegetables.
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