Savory Rhodes Roast

Ingredients

Vegetable oil

2 tablespoons

All-purpose flour

2 tablespoons, for thickening

Beef broth

4 cups

Salt

1 teaspoon, to taste

Black pepper

1 teaspoon, to taste

Fresh thyme

2 teaspoons, chopped

Fresh rosemary

2 teaspoons, chopped

Garlic

4 cloves, minced

Potatoes

4 medium, peeled and cubed

Carrots

3 large, sliced

Onion

1 large, chopped

Beef roast (chuck or brisket)

3 to 4 pounds

Instructions

1. Preheat your oven to 325°F (160°C).
2. Generously season the beef roast with salt and pepper on all sides.
3. In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat until shimmering.
4. 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.
5. Once browned, remove the beef roast from the pot and set it aside on a plate.
6. 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.
7. Sprinkle the flour over the sautéed vegetables and stir well to ensure everything is coated.
8. Gradually pour in the beef broth while stirring, bringing the mixture to a gentle simmer.
9. Return the beef roast to the pot, nestling it among the vegetables. Cover the pot with a lid.
10. 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.
11. Once cooked, remove the pot from the oven and let the roast rest for about 10 minutes before slicing or shredding.
12. Serve the tender beef alongside the flavorful vegetables and spoon the pan juices over the top for an extra burst of flavor.