Mom's Signature Roast Beef

Mom's Signature Roast Beef
Photo by Jennifer Davick

Ingredients

  • 2 tablespoons cornstarch
  • 1 teaspoon fresh coarsely ground pepper
  • 8 carrots (about 1 1/2 lb.), diagonally sliced
  • 1 teaspoon fresh coarsely ground pepper
  • 7 Yukon gold potatoes (3 lb.), peeled and cut into eighths
  • 1 (12-oz.) bottle dark beer
  • 2 large onions, cut into eighths
  • + 17 more ingredients
    • 1 (12-oz.) bottle dark beer
    • 8 garlic cloves, minced
    • 1 lemon, thinly sliced
    • 8 carrots (about 1 1/2 lb.), diagonally sliced
    • 1 cup soy sauce
    • 1 medium onion, chopped
    • 1 (3- to 4-lb.) boneless chuck roast, trimmed
    • 1 medium onion, chopped
    • 3 tablespoons vegetable oil, divided
    • 3 tablespoons vegetable oil, divided
    • 7 Yukon gold potatoes (3 lb.), peeled and cut into eighths
    • 1 lemon, thinly sliced
    • 2 large onions, cut into eighths
    • 1 cup soy sauce
    • 2 tablespoons cornstarch
    • 8 garlic cloves, minced
    • 1 (3- to 4-lb.) boneless chuck roast, trimmed

1. Combine beer, next 4 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. 2. Brown roast 4 minutes on each side in r...

View full recipe at My Recipes

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