Roast Beef
Ingredients
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon white pepper
Seasoning Mix
- 1 5- to 7-pound bone-in beef chuck roast
- 8 garlic cloves (6 peeled and sliced in half; 2 minced), divided
- 1/2 cup canola oil
- 4 tablespoons butter
- 1/2 cup all purpose flour
- 1 cup chopped onions
- 1/2 cup chopped green bell peppers
- 1/4 cup chopped celery
- 2 cups beef stock (or beef broth enriched with 1 teaspoon beef base)
- 2 tablespoons Lea & Perrins (Worcestershire sauce)
- 2 bay leaves
- Salt and pepper to taste
Instructions
Preheat oven to 325 degrees. In a small bowl, thoroughly combine seasoning mix; set aside. Using a sharp knife, make 12 small slits about 1 1/2 inches deep all over roast. Using your fingers, plug a slice of garlic into each slit. Rub roast with seasoning mix. Heat oil and butter in a large Dutch oven over medium-high heat. Once the butter melts, add roast and sear until crusty brown on all sides, about 4-6 minutes for each large side. Transfer roast to a platter. Make a roux by adding the flour to the oil and brown bits left in the pot. Whisk constantly until the roux is the color of milk chocolate. Add onions, bell peppers and celery; cook, stirring frequently, until tender, 3-5 minutes. Add minced garlic; cook 2 minutes more. Gradually stir in beef stock or enriched beef broth; bring to a boil. Remove from heat and stir in Lea & Perrins, bay leaves and salt and pepper to taste. Return roast to pot, cover tightly and place in oven. Braise the chuck roast, turning occasionally, until meat is very tender, 4 to 5 hours. Remove roast to a cutting board and pull meat apart with two forks; discard fat and bones. Remove bay leaves from gravy; discard. Skim any fat that rises to the top of the gravy. Add meat back to gravy; serve warm. Makes 6 servings (with leftovers for poor boys).