Roast Beef

Ingredients

• 1 (12-oz) bottle dark beer
• 1 medium onion, chopped
• 8 garlic cloves, minced
• 1 lemon, thinly sliced
• 1 C soy sauce
• 3 tbs vegetable oil, divided
• 1 (3-4 lb) boneless chuck roast, trimmed
• 1 tsp fresh coarsely ground pepper
• 8 carrots (about 1½ tsp), diagonally sliced
• 7 Yukon gold potatoes (3 lb), peeled and cut into eighths
• 2 large onions, cut into eighths
• 2 tbs cornstarch

Directions

1. Marinate: In a large zip-top bag, combine beer, next four ingredients, and oil. Add roast, turn to coat, seal, and refrigerate for at least 8 hours or up to 24 hours.
2. Prep & Brown: Remove roast from marinade, reserving marinade. Season with pepper. Brown roast on all sides in hot oil in a heavy roasting pan.
3. Deglaze: Add reserved marinade to the pan, scraping up browned bits. Bring to a boil, then remove from heat and cover tightly with foil.
4. Bake: Bake @300°F until tender, about 2½ hours.
5. Add Vegetables: Turn roast and add carrots, potatoes, and onions. Return to oven and cook until meat and vegetables are tender, about 2 more hours.
6. Make Gravy: Transfer roast and vegetables to a platter and skim fat from pan juices. Stir a slurry of cornstarch and water, then add to pan juices and cook until thickened.
7. Serve: Spoon some gravy over the roast and serve remaining gravy alongside.

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