Mom's Signature Roast Beef

Submitted by Little Suzy Homemak

"This is from Southern Living. Prep time does not include marinating overnight."

 

• Ready In: 5hrs 30mins
• Ingredients: 12
• Serves: 6-8

ingredients

• 12 ounces dark beer
• 1 medium onion, chopped
• 8 garlic cloves, minced
• 1 lemon, thinly sliced
• 1 cup soy sauce
• 3 tablespoons vegetable oil, divided
• 3 -4 lbs boneless chuck roast, trimmed
• 1 teaspoon fresh ground pepper
• 8 carrots, diagonally sliced (about 1 1/2 pounds)
• 7 yukon gold potatoes, peeled and cut into eighths (about 3 pounds)
• 2 large onions, cut into eighths
• 2 tablespoons cornstarch

directions

1. Combine beer and next 4 ingredients and 2 tablespoons oil in a large zip-top 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 tablespoon 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°F 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 for 5 minutes or until thickened, whisking to loosen particles.
5. Drizzle 1/2 cup gravy over roast. Serve remaining gravy with meat and vegetables.

Reviews

[Laura O.]

The perfect roast. Takes a long time to make, but well worth it. Excellent flavor and tender meat. I did make this without lemons or beer because I didn't have any.