Mom's Signature Roast Beef

Mom's Signature Roast Beef

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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 1½ lb) diagonally sliced

  • 7

    Yukon gold potatoes (3 lb), peeled and cut into eighths

  • 2

    large onions, cut into eighths

  • 2

    Tbs cornstarch

Directions

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.


Nutrition

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