Mom's Signature Roast Beef
by Karen Mussoline
Email:kmussoline@icloud.com

URL Source: http://www.myrecipes.com/recipe/moms-signature-roast-beef-10000001654569/
Source: Southern Living Magazine
Course: Main
Cuisine: American
Food Group: Beef
Serves: 6

Ingredients

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

 Preparation

  • 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.
Notes: