Mom’s Signature Roast Beef Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    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.

    Main Ingredient:

    chuck roast

    Category:  Beef

    Cuisine:  Southern

    Prep Time: 8 hour(s) 20 min
    Cook Time: 5 hour(s)


    Leftovers make great sandwiches, tacos or a base for a hearty soup.


    Southern Living

    Posted By:


    Posted On:

    December 20, 2015

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