Melt in Your Mouth Roast Beef

"A traditional roast beef with the subtle addition of wine and spice."
 
Download
photo by Brenda S. photo by Brenda S.
photo by Brenda S.
Ready In:
4hrs 10mins
Ingredients:
12
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Put garlic through press and rub into all sides of roast.
  • Dredge meat in flour and brown on all sides in oil in frying pan.
  • Do not let it scorch.
  • Transfer meat to roasting pan and add the rest of ingredients.
  • Cover and bake at 325 degrees for 4 hours, or until meat is tender, turning roast every half hour.
  • (Don't skip this step... turning it every half hour ensures a juicy, melt-in-your-mouth roast) When done, remove from pan and cover with aluminum foil.
  • Strain stock, pressing as much liquid as possible from vegetables.
  • Pour stock into saucepan and bring to a boil.
  • Stir in mixture of flour and water and cook until thickened.

Questions & Replies

  1. Can I use 2c. Of beef broth instead of the beef bouillon?
     
Advertisement

Reviews

  1. This is a wonderful recipe full of flavor. I didn't cook it in the oven but in my Rival 6 quard crockpot on Low for 8 hours. The meat came out tender and the flavor was great. Thanks for posting!
     
  2. What a wonderful, rich flavor, and the meat was very moist and tender! I threw in a few carrots one hour before the roast was done (they were divine). I also put the veggies and stock through the food mill so they added richness to the gravy and thickened it a bit. Thanks!
     
  3. This roast was so juicy and so tender...extremely flavorful. Thanks for a keeper!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes