Prep 1 hr
Cook 2 hrs
My friend's Austrian grandmother made this dinner when my friend was a child, but she had no recipe. This is what I came up with: Tender beef, moist chicken, and gravy to die for. Serve with mashed potatoes to pour the gravy over.
- 1 (12 ounce) can beer
- 4 lbs beef chuck roast, trimmed of fat
- 2 teaspoons garlic powder
- 1 teaspoon fresh ground pepper
- 3 tablespoons olive oil
- 2 stalks celery, cut in 2-inch pieces
- 2 small onions, peeled and thinly sliced
- 1 -2 cup beef broth
- 3 lbs roasting chickens
- 2 tablespoons butter, softened
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 3 tablespoons cornstarch
- 1⁄2 cup water
- Rub roast with garlic powder and pepper; wrap in plastic wrap and refrigerate for several hours.
- Pour beer into a bowl and set aside so beer flattens.
- Preheat oven to 350°.
- Brown roast on both sides in olive oil; salt to taste.
- Place celery and onion slices in bottom of a deep roasting pan. Place browned roast on top of vegetables and add beef broth until it reaches almost to top of roast but not over it.
- Cover pan and place in preheated oven for 1 hour.
- Now rinse chicken in cold water and pat very dry inside and out with paper towels.
- Mix butter, Worcestershire, garlic powder, and paprika; rub all over chicken.
- After roast has cooked 1 hour, remove pan from oven. Lay chicken on top of roast, pour the flat beer in, and return pan to oven.
- Roast for another hour, uncovered. No need to baste. Check chicken with meat thermometer to see that it has reached 165-170°.
- Transfer chicken and beef to warm serving platter; place roasting pan on stove top over high heat to bring juices to a boil stirring constantly.
- Dissolve cornstarch in water and gradually whisk into juices until mixture thickens to where you like it. Simmer for 4 to 5 minutes.
- Remove from heat and strain into gravy boat.