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Cooked From the Heart » beef, Featured » Good Ol’ Roast Beef – A Family Favorite

Good Ol’ Roast Beef – A Family Favorite

This is one of my daughter’s favorite dinners. Not just the roast beef, but in combination with collard greens and rice. I have tried different variations with the roast such as adding carrots and potatoes, have tried it with leaner cuts other than chuck, tried it with herbs and spices, and even tried it with a thicker gravy thinking it would appeal to them. But no, after trying it once, they ask me to go back to  this tried and true favorite of theirs, chuck roast slowly braised in the oven with just the simplest of ingredients and only slightly thickened with cornstarch.

I have posted this roast beef recipe before, during the early days of this blog but it’s time to update this family favorite and give it a post of its own rather than as a part of a meal like that old post.

Good Ol' Roast Beef
Author: 
Recipe type: Main
 
A simple version of the classic roast beef recipe that you can build on or keep as is.
Ingredients
  • 1 2-3 lb. Chuck Roast Beef
  • 1 Onion, chopped
  • 4 cloves of Garlic, chopped
  • 2 bay leaves
  • 3 cups of chicken broth (or water)
  • Salt & Pepper to taste
  • 2 teaspoons Cornstarch dissolved in ¼ cup water (to thicken)
Instructions
  1. Sear both sides of the beef under the broiler (or in a skillet) until lightly browned.
  2. Transfer to a baking or roasting dish and add the chopped onion, garlic, bay leaves, and salt and pepper.
  3. Pour the 3 cups of chicken broth or water, cover with foil, and bake in a 350 degree oven for 2-4 hours, depending on the thickness of the meat and tenderness.
  4. About 30 minutes before you plan on taking the roast out, dissolve the cornstarch in a bit of water and add to the cooking liquid left in the pan. This will thicken it up, and you have instant gravy.
Notes
Most roasts will probably cook in two hours, but if you like it fork tender like we do, leave it longer. Just make sure the liquid doesn’t dry out. If it looks like the liquid is getting low, just add more. This pot roast is also great for the slow cooker. While my family likes this served with rice and greens, I think it's also perfect with mashed potatoes.

 

Other pot roast recipes you might like:

Balsamic & Onion Pot Roast in a Crockpot from Kalyn’s Kitchen

New England Pot Roast from Can You Stay for Dinner?

For a Filipino twist, try Oriental Pot Roast from Casa Veneracion.

 

 

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I am a terrible housekeeper but I do love to cook so it all evens out in the end. I like to try new recipes that I think my family will like. However, I am not one to follow all recipes to the letter. I tend to tweak and change the recipes based on what I have on hand and how I am feeling at the time. Feel free to share your versions, I just might try it out next time I make the dish again.

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4 Responses to "Good Ol’ Roast Beef – A Family Favorite"

  1. [...] took out a roast beef and a whole chicken from the freezer to thaw out. I made roast beef for dinner and boiled the chicken for dinners later in the week. While the meat were thawing, I [...]

  2. This looks very delicious. I want to try this one. It is really good. Good job on this.

  3. grass fed says:

    Yum. This recipe must taste great. I usually purchase chuck cuts because it is flavorful and budget-wise though less tender. This recipe is a proof that eating delicious food need not be that pricey.

  4. Dexie says:

    Classic. The beef looks sooo good with the greens.

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