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postheadericon Melt in your mouth Beef Roast and Veggies

What you need:

  • A roast big enough to feed your family or just you
  • Some onions (I like the red ones but if you don’t like onions don’t add them)
  • Salt & Pepper to taste
  • Ready made steak spices or watch for a simple, easy to do it yourself steak spice you can make TBA
  • Olive oil or vegetable oil or cooking oil or butter
  • Potato’s
  • Carrots
  • Flour or cornstarch for amazing gravy
  • A glass or small bowl
  • Whisk or fork
  • A large frying pan
  • A roasting pan big enough for the roast and later for the potato’s and carrots
  • A sharp knife for cutting up the veggies
  • A cutting board so you don’t damage your counter
  • A stove top
  • An oven set to 350 F
  • Some water for later
  • If you do not add the onion you may substitute some roasted garlic.  Don’t worry the instructions are below and easy.
  • A big fork to move things around in the roasting pan
  • Patience
  • A big appetite because when you taste this you will want more.

What to do:

  1. Thaw out your roast if it is in the freezer.  Thaw it in the refrigerator to keep the bad stuff away or use a fresh roast.
  2. Now pour a little oil of your choice in the large frying pan and set on a higher setting on that thing we call a stove.  Add some spices if you like.  I usually add a little of any premixed steak seasoning directly to the pan.
  3. Once the oil is hot, take the roast and put it into the pan with the oil and seasonings.  Let it brown just a little on all sides.  This helps to keep all the juices inside of the roast which you will love later on.
  4. Chop up your onions while you are waiting.  I slice thin pieces but you can chunk them if you like.
  5. Once the roast is browned or seared (wow you learned a new word!), take it out of the pan with that big fork I mentioned or you can lift with your hands if you are adventurous.  Place the roast inside the large roasting pan fat side down.  Add the onions to the top of the roast.
  6. Place in oven and let it smell up your house and make everyone who comes in wonder what the heck you are cooking.  Maybe get an extra plate ready because they will want to stay.  Cook for anywhere from 2 hours t0 6 depending on your roast size.  Keep checking on it every hour or so and use a spoon to put the juices from the pan back onto the roast.
  7. Two hours before the roast is ready you will peel and cut up your potato’s and carrots.
  8. About an hour and a half before the roast is ready, you can add your peeled and cut up potato’s and carrots to the roasting pan and depending on how much juice there is at the bottom of the pan, you may add enough to cover the bottom of the pan to about an inch.  Add the salt and pepper to the vegetables.  Put the lid back on and return to oven.
  9. I don’t use a meat thermometer but if you do then make sure the roast in the center gets to 140ºF rare, 155ºF medium, 165ºF well done.  I generally poke it to see if it is done.  When the veggies are done then the roast will be done as well.
  10. Remove the roast from the oven when you think it is done.  Let it rest now.  Do not cut it up right away.  Wait 5-10 minutes to seal in the juices.
  11. See our gravy recipe for using either cornstarch or flour here:

That’s it!  Now sit back and enjoy it knowing you did this all on your own.  Kudo’s to you!


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