Moms Special Sunday Roast Beef Food

MOM'S SIGNATURE ROAST BEEF

Mom's Signature Roast Beef image

Make and share this Mom's Signature Roast Beef recipe from Food.com.

Provided by Little Suzy Homemak

Categories One Dish Meal

Time 5h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

12 ounces dark beer
1 medium onion, chopped
8 garlic cloves, minced
1 lemon, thinly sliced
1 cup soy sauce
3 tablespoons vegetable oil, divided
3 -4 lbs boneless chuck roast, trimmed
1 teaspoon fresh ground pepper
8 carrots, diagonally sliced (about 1 1/2 pounds)
7 yukon gold potatoes, peeled and cut into eighths (about 3 pounds)
2 large onions, cut into eighths
2 tablespoons cornstarch

Steps:

Combine beer and next 4 ingredients and 2 tablespoons oil in a large zip-top 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.
Brown roast 4 minutes on each side in remaining 1 tablespoon 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.
Bake at 300°F 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.
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 for 5 minutes or until thickened, whisking to loosen particles.
Drizzle 1/2 cup gravy over roast. Serve remaining gravy with meat and vegetables.

MOM'S ROAST BEEF

Mom's Roast Beef image

Everyone loves slices of this fork-tender roast beef and its savory gravy. This well-seasoned roast is Mom's specialty.

Provided by bugsbunnyfan

Categories < 4 Hours

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon cooking oil
1 (2 1/2 lb) beef eye round
1 medium onion, chopped
1 cup brewed coffee
1 cup water, divided
1 beef bouillon cube
2 teaspoons dried basil
1 teaspoon dried rosemary, crushed
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour

Steps:

Heat oil in a Dutch oven; brown roast on all sides. Add onion and cook until transparent. Add coffee, 3/4 cup water, bouillon, basil, rosemary, garlic, salt and pepper.
Cover and simmer for 2-1/2 hours or until meat is tender.
Combine flour and remaining water until smooth; stir into pan juices.
Cook and stir until thickened and bubbly.
Remove roast and slice. Pass the gravy.

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