- 30 mins
- 300 mins
Ingredients
- The rub for roast:
- 3 tablespoons cornstarch
- 4 teaspoons onion powder
- 2 teaspoons light brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon instant espresso
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- 1/2 teaspoon celery seeds
- salt to taste - go lite (soy sauce is salty)
- The meal:
- 4 pound beef chuck eye roast - pulled apart, fat trimmed and tied back together
- 2 onions peeled and quartered
- 1 pound small red potatoes quarters
- 4 carrots, peeled and cut into 1-1/2 inch pieces
- 2 bay leaves
- 2 tablespoons soy sauce
Preparation
Step 1
Put rack in lower middle third of oven.
Heat oven to 300 F.
Combined all rub ingredients in a small bowl.
Pull meat apart at seams, trim fat and tie pieces together at 1 inch intervals.
Pat meat dry with paper towels. Rub roast all over with the spice rub.
Place two 30 X 18 inch sheets of aluminum foil perpendicular to each other in the roasting pan.
Put the vegetables and bay leaves in the pan, spread out evenly. Drizzle soy sauce over veg's. Place meat on top of vegetables.
Fold opposite corners of the foil toward each other and crimp edges tightly to seal. Trans fer pan to the oven and cook until meat is completely tender about 4-1/2 hours.
Remove roast from foil, tent meat with foil and let rest 20 minutes.
Then slice thin across grain.
Place vegetables in serving dish, drain juices from pan pour some over meat and the rest for serving.