Tuesday, February 6, 2007

Roast Beef

2 lbs Beef Chuck Roast
2 garlic cloves thinly sliced
salt and pepper
cayenne pepper
3 Tbsp vegetable oil
1 small onion, diced
1 small carrot, diced
1 cup beef stock
1 cup chicken stock
water, if necessary
2 Tbsp Worcestershire Sauce
Tabasco Sauce
2 sprigs fresh thyme
1 bay leaf
Salt & pepper to taste

Cut small slits all over the top of the roast, every few inches. Press the sliced garlic into the slits.

Season the roast on all sides with plenty of salt and pepper, and season to taste with a little cayenne pepper.

Heat the oil in a heavy bottomed Dutch Oven over high heat. When it looks like the oil is about to smoke, carefully add the roast cut side down. Brown very well on all sides, without burning it. Remove the roast and set aside.

Drain off all but 1 Tbsp of the oil and drippings in the pan, and return to the heat.  Add the onions and carrots, and cook until the onions just start to brown. Add the roast back to the pan, then add the stocks. If necessary, add enough water to bring the cooking liquid 3/4 of the way up the roast. Add the remaining ingredients.

Bring to a boil, then back down to a simmer. Simmer covered for 3-4 hours or until the meat is tender and almost falling apart. Really, just leave this alone and it will cook itself perfectly.


Bring the gravy to a full boil and reduce until it coats the back of a spoon. Season to taste with salt and pepper.

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