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| Best Roast Beef Dinner Ever! |
"This dish is easy, yet the best you will ever have! Flavorful, tender, and will please everyone."
Ingredients :
- 4 pounds chuck roast, or more to taste
- 3 shallots, sliced 1/4-inch thick
- 6 tablespoons chopped garlic
- salt and ground black pepper to taste
- 8 sprigs fresh thyme
- 2 cups water
- 1 (14 ounce) can beef broth
- 6 carrots, or more to taste, cut into thirds
- 8 stalks celery, cut into thirds
- 1 1/2 pounds baby red potatoes, halved
- 3 tablespoons rosemary
- 2 tablespoons olive oil
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 12H40M |
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- Cut 1/2-inch incisions into the meaty parts of the roast; stuff with shallots and garlic. Season roast with salt and pepper; top with thyme sprigs.
- Center roast in a large roasting pan. Pour in water and beef broth. Spread carrots and celery around the roast. Cover and marinate in the refrigerator, 8 hours to overnight.
- Preheat oven to 300 degrees F (150 degrees C).
- Place potatoes in a large bowl; cover with water. Let soak, 10 to 15 minutes. Drain and pat dry. Add rosemary and olive oil; toss to coat. Spread potatoes around the roast.
- Bake in the preheated oven until potatoes are very tender, about 3 hours.
- Reduce oven temperature to 250 degrees F (120 degrees C). Continue baking until an instant-read thermometer inserted into the center of the roast reaches 145 degrees F (65 degrees C), about 1 hour more.
Notes :
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