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Mom's Signature Roast Beef
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Brief Description
Brown the roast on the stovetop to seal in juices, and then place in oven for slow cooking, yielding a great-tasting cut of meat; marinate for 8 hours before cooking.
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Main Ingredient
chuck roast
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Category: Beef
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Cuisine: Southern
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Prep Time: 500 min(s)
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Cook Time: 300 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Leftovers make great sandwiches, tacos or a base for a hearty soup.
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Posted By: mssavy
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Posted On: Dec 20, 2015
Number of Servings:
Ingredients:
- 1 bottles - 12 oz. dark beer OR cola
- 1 - medium onion chopped
- 8 cloves - garlic minced
- 1 - lemon thinly sliced
- 1 cups - soy sauce
- 3 tablespoons - vegetable oil divided
- 3 1/2 pounds - boneless chuck roast trimmed
- 1 teaspoons - fresh coarsely ground pepper
- 8 - carrots diagonally sliced
- 7 - Yukon gold potatoes peeled and cut into eighths
- 2 - large onions cut into eighths
- 2 tablespoons - cornstarch
Directions:
1. Combine beer, onion, garlic, lemon and soy sauce with 2 tablespoons oil in a large zip-top plastic freezer bag. Add roast, turning to coat. Seal and chill for at least 8 hours or up to 24 hours. Remove roast from marinade, reserving marinade. Sprinkle roast evenly with pepper.
2. Brown roast 4 minutes on each side in remaining one tablespoon 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.
3. Bake at 300° for 2-1/2 hours. Turn roast and stir in carrots, potatoes and onions. Bake 2 more hours or until roast and vegetables are tender. Transfer roast and vegetables to a serving platter. Skim fat from juices in roasting pan.
4. Whisk together 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.
5. Drizzle 1/2 cup gravy over roast. Serve remaining gravy with meat and vegetables.
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