Mom’s Signature “Beer” Roast Beef

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

Cooking Directions:

1. Combine beer, next four ingredients, and 2 Tbsp. oil in a large zip-top plastic freezer bag.
2. Add roast, turning to coat. Seal and chill at least 8 hours or up to 24 hours.
3. Remove roast from marinade, reserving marinade. Sprinkle roast evenly with pepper.
4. Brown roast 4 minutes on each side in remaining 1 Tbsp. hot oil in a large heavy-duty roasting pan over medium-high heat.
5. Add reserved marinade, stirring to loosen particles from bottom of pan.
6. Bring to a boil. Remove from heat, and cover with heavy-duty aluminum foil.
7. Bake at 300° for 2 1/2 hours or cook in slow cookers on high for 4 – 6 hours.
8. Turn roast, and stir in carrots, potatoes, and onions.
9. Bake 2 more hours or until roast and vegetables are tender.
10. Transfer roast and vegetables to a serving platter.
11. Skim fat from juices in roasting pan.
12. Whisk together cornstarch and 1/2 cup water in a small bowl until smooth.
13. Whisk cornstarch mixture into juices in pan; cook over medium-high heat 5 minutes or until thickened, whisking to loosen particles.
14. Drizzle 1/2 cup gravy over roast. Serve remaining gravy with meat and vegetables.

Dobrou Chut’!