Mom's Signature Roast Beef

Southern Living
Mom's Signature Roast Beef Recipe
Jennifer Davick

With onions, beef, carrots, and potatoes, this recipe for classic beef roast shows you just how mom used to make it.

Makes 6 to 8 servings

Ingredients

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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

Preparation

Prep: 30 Minutes
Cook: 4 Hours, 45 Minutes
Cook: 8 Hours

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.

 

Created date

August 2007

Nutritional Information