Sunday, March 1, 2009

Mom's Signature Roast Beef

Prep: 30 min.; Chill: 8 hr.; Cook: 15 min.; Bake: 4 hr., 30 min.

Makes 6 to 8 servings
* 1 (12-oz.) bottle dark beer
* 1 medium onion, chopped
* 8 garlic cloves, minced
* 1 lemon, thinly sliced
* 1 cup soy sauce
* 3 tablespoons vegetable oil, divided
* 1 (3- to 4-lb.) boneless chuck roast, trimmed
* 1 teaspoon fresh coarsely ground pepper
* 8 carrots (about 1 1/2 lb.), diagonally sliced
* 7 Yukon gold potatoes (3 lb.), peeled and cut into eighths
* 2 large onions, cut into eighths
* 2 tablespoons cornstarch

1. Combine beer, next 4 ingredients, and 2 Tbsp. oil in a large zip-top 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.

2. Brown roast 4 minutes on each side in remaining 1 Tbsp. 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.

Cola Pot Roast: Substitute 1 (12-oz.) can cola soft drink for beer, and proceed with recipe as directed.

photo: Jennifer Davick
Carmen Lagarelli, Elkton, Maryland, Southern Living, SEPTEMBER 2007


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