With St. Patrick’s Day right around the corner, many people are planning their traditional corned beef and cabbage dinners. For those of you who are looking for a different dinner option, Mom’s Signature Roast Beef from Southern Living is a hearty recipe that will have you celebrating like a true Irishman (or woman).
Ingredients (Makes 6 – 8 servings):
- 1 (12-oz.) bottle dark beer (Since it’s St. Patty’s Day, I recommend using Guinness.)
- 1 medium onion, chopped
- 8 garlic cloves, minced
- 1 lemon, thinly sliced
- 1 cup soy sauce
- 3 tablespoons vegetable oil, divided
- 1 (3- to 4-lb.) boneless chuck roast, trimmed
- 1 teaspoon fresh coarsely ground pepper
- 8 carrots (about 1 1/2 lb.), diagonally sliced (If you’re lazy like me, you can use baby carrots)
- 7 Yukon gold potatoes (3 lb.), peeled and cut into eighths
- 2 large onions, cut into eighths
- 2 tablespoons cornstarch
- Combine beer, next four 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.
- 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.
- Bake at 300° for 2 1/2 hours or cook in slow cookers on high for 4 – 6 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 5 minutes or until thickened, whisking to loosen particles.
- Drizzle 1/2 cup gravy over roast. Serve remaining gravy with meat and vegetables.