Wednesday, September 5, 2012

Fool-Proof Roast Beef

This recipe comes from my dad, Gary. It is very easy to make and the roast beef comes out perfect every time. The only time it doesn't come out perfect is if you get a tough piece of meat. We have done this with beef but I bet venison and elk would also beef good. This is the base version. You can add herbs and other vegetables if you wish. Feel free to experiment!


1 4 -5 Lb. Roast (remember it will shrink during cooking so make sure you have enough. But do not get one that is too big to brown in the pot)
2 - 3 Yellow onions
2 - 3 Carrots
3 - 4 Cloves of garlic
1 - 2 Containers of beef broth
Salt and pepper to taste


Oil a large pot and bring it up to medium-high heat. While the pot is heating up, take out the meat and rinse it off and then pat it dry. Make some holes in the meat with a knife and stick slivers of garlic all over the roast. Make sure to push them down into the meat with your finger so they don't all fall out. Make sure you salt and pepper the roast before browning. DO NOT forget this part or the meat will not taste the same.

Brown the beef over medium-high heat. Carefully flip the meat with tongs or whatever gadget you have. If you have burned yourself many times like I have, you can use your hands because all the feeling is gone. Once the meat has been browned, take it out and set it aside while you prep the rest.

Cut up the onions into medium size pieces and do the same with the carrots. In the same pot that you browned the meat, add the some more olive oil and then add the onions and carrots and saute for about 5 minutes or so. Once the vegetables have cooked down, add the meat back to the pan on top of the onions and carrots. Add the beef broth to the pot - enough to almost cover the meat, but do not fully submerge it - this is a roast, not soup. I also like to add a bunch of herbs tied with kitchen string (bouquet garni') to the pot for some extra flavor - usually rosemary, thyme, parsley, etc.

Next comes the most important part: covering the roast. Cut of enough foil to totally cover the pot.

After you have covered the pot with foil, place the lid on top and put the roast into a 325 degree oven and let it cook for 3-4 hours. Do not open the oven, do not take the lid off, and whatever you do, do not take the foil off of the pot while in the oven. Once the 3-4 hours is up, take the roast out of the oven and let it rest for at least 30 minutes. Take the meat, onions, and carrots out and put them on a large serving platter.

Make sure you have horseradish!!!!

No comments:

Post a Comment