Jennifer Davick
Prep Time
30 Mins
Cook Time
4 Hours 45 Mins
Cook Time
8 Hours
Yield
Makes 6 to 8 servings

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

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Drizzle 1/2 cup gravy over roast. Serve remaining gravy with meat and vegetables.

Step 6

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

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