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Beef Roast and Vegetables
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Brief Description
Comfort Food at its finest
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Main Ingredient
Beef
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Category: Beef
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 360 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Use for low quality cuts such as beef chuck, arm chuck, and brisket. Slow cooker method: After searing meat and browning onions, place in slow cooker with all ingredients except gravy ingredients and water. Cook on high heat 8 hours.
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Posted By: foodies09
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Posted On: Dec 19, 2016
Number of Servings:
Ingredients:
- 4 pounds - beef roast
- 2 tablespoons - EVOO
- 1 - onion chopped
- 1 1/2 tablespoons - butter
- 2 cloves - garlic finely chopped
- 1 packages - dry onion soup mix
- 6 - potatoes
- 1 packages - whole carrots (1lb) peeled, cut in half
- - sea salt coarse
- - black pepper fresh cracked
- 3 tablespoons - cornstarch
- - water
- 1 tablespoons - beef soup base
Directions:
Remove beef roast from package and season with salt and pepper 3 hours prior to cooking. Let stand at room temperature for 1-3 hours.
Preheat oven to 300 degrees.
Place olive oil in skillet on med-high heat until just begins to smoke. Add beef roast to skillet and hard sear on all sides. Place on wire rack in roasting pan.
Add butter to hot skillet and carmelize onions and garlic on medium heat. Cover beef roast with dry onion soup mix. When onions are browned spread evenly over beef roast. Place in oven for 3 hours. Remove from oven and add 1 cup water, potatoes, and carrots. Cover with aluminum foil. Return to oven for 3 more hours.
To make gravy, mix cornstarch and cold water. Pour drippings from roasting pan into a small pan and place on burner med-high heat. Add water to equal amount of gravy you desire. Add beef soup base as a salt replacement to taste. Add black pepper to taste. Bring to soft boil and add cornstarch mixture a little at a time until desired consistency is obtained.
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