Teresa's Recipes
Savory Rhodes Roast
Indulge in the rich flavors of this Savory Rhodes Roast, a hearty and comforting dish that showcases the tender, succulent beef roast infused with aromatic herbs and accompanied by a medley of vibrant vegetables. This classic recipe hails from the tradition of slow-cooked meals, where the magic of time and patience transforms simple ingredients into a feast for the senses. Perfect for family gatherings or a cozy Sunday dinner, serve it with a side of crusty bread to soak up the delicious juices.
Ingredients
- 2 tablespoons Vegetable oil
- 2 tablespoons, for thickening All-purpose flour
- 4 cups Beef broth
- 1 teaspoon, to taste Salt
- 1 teaspoon, to taste Black pepper
- 2 teaspoons, chopped Fresh thyme
- 2 teaspoons, chopped Fresh rosemary
- 4 cloves, minced Garlic
- 4 medium, peeled and cubed Potatoes
- 3 large, sliced Carrots
- 1 large, chopped Onion
- 3 to 4 pounds Beef roast (chuck or brisket)
Dietary Notes
- Servings: 6-8
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 2.5 to 3 hours
- Calories: 450
- Fat: 20g
- Carbs: 30g
- Protein: 40g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Preheat your oven to 325°F (160°C).
- Generously season the beef roast with salt and pepper on all sides.
- In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat until shimmering.
- Carefully sear the beef roast in the hot oil, browning it on all sides for about 4-5 minutes each side. This step locks in the flavor.
- Once browned, remove the beef roast from the pot and set it aside on a plate.
- In the same pot, add the chopped onion, sliced carrots, cubed potatoes, and minced garlic. Stir in the chopped rosemary and thyme, cooking for about 5 minutes until the vegetables begin to soften.
- Sprinkle the flour over the sautéed vegetables and stir well to ensure everything is coated.
- Gradually pour in the beef broth while stirring, bringing the mixture to a gentle simmer.
- Return the beef roast to the pot, nestling it among the vegetables. Cover the pot with a lid.
- Transfer the pot to the preheated oven and roast for 2.5 to 3 hours, or until the beef is fork-tender and shreds easily.
- Once cooked, remove the pot from the oven and let the roast rest for about 10 minutes before slicing or shredding.
- Serve the tender beef alongside the flavorful vegetables and spoon the pan juices over the top for an extra burst of flavor.
Tips
- For added depth, consider marinating the beef overnight with salt, pepper, and herbs.
- Feel free to add other vegetables such as parsnips or turnips for a personalized twist.
- Serve with mashed potatoes or a side salad for a complete meal.