Roast Beef

Weeknight Roast

 

1 Roast

Salt (I generously salt both sides of meat-unsure on amount of salt)

Sugar

Flour

1/4 Cup onions

Garlic

Potatoes

Carrots

Beef Stock

Oil for pan

 

This recipe is a little different than most of my recipes, since it's been passed down there are no real measurements.

 

Begin by letting the roast rest to room temperature. While it's resting, generously salt both sides of the meat. Let it "melt" into the meat and salt again. (May take a little while for this to happen.)

 

When ready to start searing the roast, use a pinch of sugar and a pinch of flour to lightly coat both sides of the meat.

 

Meanwhile, get your pan nice and hot on the stove-but bring it to heat over low heat. Add oil, onions, and garlic. Lightly brown and add the roast to the pan. Sear both sides of the meat until a nice crust has formed.

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While browning meat, cut up carrots and potatoes. Enough to fill the bottom of the pan to the top of meat. IMG_6408

 

Once beef has brown add carrots and potatoes to the pan and pour enough beef stock to the pan until it just covers the vegetables.

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Cover the pan and reduce heat to just above simmer. Let cook until meat has become tender (Usually takes about an hour and a half for a smaller roast.)

 

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Done