Roast Beef

October 31, 2022

Roast Beef is a comfort food that can be eaten around any time of the year but mainly during the cold months. It is best to choose a cut of Beef with lots of fat marbling which will help to keep the beef tender and juicy throughout the cooking process. Keep in mind that depending on the weight of your meat the cooking time may vary so for example a 3lb roast may take anywhere from 3-3.5 hours, a 4lb roast may take 3.5-4hours and a 5lb roast may take 4.5-5 hours to cook. Be sure to pay attention to this. Serve this beef during special occasions like the holidays or for dinner one evening when you just want something delicious to eat. Enjoy!

Prep Time: 20 mins

Cook Time: 3hours 20 mins

Total Time: 3hours 40 mins

Ingredients:

3lbs Beef Chuck Shoulder

1 tbsp Garlic Powder

1 tbsp Paprika

3/4 tbsp All Purpose Seasoning

1 tsp Black Pepper

1 tsp Salt

1 tsp ground Ginger

1 tsp ground Pimento ball or about 6 All Spice Berries

8 cloves Garlic, sliced

10 sprigs Thyme

2 sprigs Rosemary

1 large onion, sliced

1 cup Beef stock

1 cup Red wine

Oil

Scotch Bonnet Pepper (optional)

Directions:

In a bowl combine the Garlic Powder, ground Ginger & the Ground Pimento. Set aide.

Prep your herbs by placing 4 Garlic cloves, 5 sprigs of Thyme (remove the leaves from the stems) and 1 sprig of Rosemary in a mortar and pestle or a bowl with about 1 tbsp oil and crush them together creating a marinade. Set aside.

Using a sharp knife create slits in your beef. These slits are going to allow more seasoning to get into the beef and also will be stuffed with herbs.

Sprinkle the dry seasoning mix generously all over the Beef making sure to massage the seasoning in as you go and ensure that your beef is seasoned all over.

Now stuff the slits using the Herb marinated.

Allow your beef to marinate for at least 6 hours but at least overnight would be best for better results.

Once your beef has completed marination preheat your oven to 300 degrees.

Place a Dutch oven pot or any pot preferably made out of a thick material over a high heat to preheat and add enough oil to coat the pot.

Place your beef in to sear on each side for about 5 min per side or until the color gets nice and brown.

Remove it from the pot and set aside. Split the remainder of your Garlic and herbs(the Thyme and Rosemary) in half and add to the pot while stirring.

Lower your heat to a medium-high and now slowly add in the Red wine to deglaze the pot. Be careful adding in the wine as it will create a big sizzle at first but will eventually die down.

Now add the Beef stock. If you don’t have Beef stock you can use water instead or beef soup mix.Be sure to use your spoon to scrape any seasonings from the bottom of the pot as this is needed for flavor.

Now add the sliced onions to the pot and arrange them flat creating a bed for the Beef. Depending on the size of your Onion you may not need to use all of it. Set aside any remainder to add on top of your beef. Add the scotch Bonnet Pepper also. Do not cut the pepper, let it remain whole. The whole point of using it is for its beautiful aroma that it will release.

Now add the Beef ensuring that it isn’t on top of the Scotch Bonnet Pepper. Base it using the juices in the pot and top it with the remainder of Thyme, Rosemary, Garlic and Onions. Base it one last time and cover the pot with the cover.

Remove from the fire and place in the oven to roast slowly for 3 hours.