Mom's Signature Roast Beef

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 drizzle 1/2 cup gravy over roast. serve remaining gravy with meat and vegetables.