Sunday Roast Beef Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Chuck Roast (3 lbs or so)
Vegetable oil
Salt, pepper, Italian seasoning
Worcestershire sauce
flour
Can of beef broth
Potatoes (small ones, quartered)
Carrots (cut into 3 in. pieces)
Small pack of button mushrooms
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Directions: |
Directions:Preheat oven to 350. Liberally salt and pepper both sides of roast. Drizzle with worchestershire sauce and sprinkle with Italian seasoning. Let sit for a few minutes. Heat a couple tablespoons of oil in a dutch oven. Dredge both sides of the roast in flour. Brown on both sides. Pour off the oil. Pour in a cup of the beef broth. Cover and cook roast 60 minutes per pound. Peel potatoes and carrots and clean the mushrooms. Toss veggies in a drizzle of olive oil and salt and pepper to taste. When the roast has 50 minutes left add the veggies. Replace lid and cook for 25 minutes. Remove lid, stir veggies so the get into the broth. Cook the final 25 minutes until tender. Remove roast from oven. Pull the roast out of the pot and let sit for 15 minutes to rest. Stir the veggies again, and put the lid back on the dutch oven to keep the veggies warm. After the roast has rested, slice it against the grain. |
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Personal
Notes: |
Personal
Notes: Gary's mom always made gravy with roast. If you want gravy, just take the veggies out of the dutch oven and add some beef broth to the pan and deglaze it. Make a slurry of flour and water to thicken the broth. Add slowly to the broth stirring all the time. If you are really worried about lumps, then you might want to pour through a sieve. I usually boil it for a few minutes to break down the flour and thicken it.
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