Roast Beef in the Oven

Oven Roast Beef

I have come to really like roast beef in the oven instead of a crockpot, perfect for a snowy afternoon. Put some whole carrots, potatoes and onions in the roaster to make it a meal. The whole house warms up with a scent and warmth that is so comforting.

roast beef


1 3-4 pound roast

thinly sliced fresh garlic – 2- cloves

extra virgin olive oil

salt and fresh cracked pepper

enough garlic powder to sprinkle both sides of roast

a few drops of Worcestershire sauce

2 cups beef stock (beef broth) (and more to make gravy)

3 tablespoons cornstarch or arrowroot powder

1 bay leaf

fresh carrots, baby red potatoes

1-2 onions sliced



1/4 cup sour cream

1-2 teaspoons horseradish

2-3 teaspoons of stone ground mustard

Mix all together with fork or whisk. Adjust ingredients to your taste.

Serve on top of the roast beef.


How to:

Rub roast with salt, pepper and garlic powder

Cut slits all over roast with a sharp paring knife, insert fresh garlic slices into slits

Prehheat oven 3o 350 degrees.  a cast iron skillet or skillet large enough for roast beef. Sear both sides of roast. It should be a golden brown on each side.

In roasting pan pour beef broth. Set roast into pan.  Add dashes of Worcestershire sauce and bay leaf. Add sliced carrots, potatoes, onions. Cover pan with cover or tin foil.

Set pan into oven. Cook for at least 2 hours. Check for liquid periodically add water if needed. Liquid should be about one-inch. Turn oven down to 300 and keep roasting until the meat falls off the bone, baste a couple times with the juices.

When ready to serve. Take liquid out of pan and pour into a skillet. Add more broth to make about 2 cups. mix Cornstarch and a bit of cold water to make a paste about the thickness of chocolate syrup. Heat broth until almost bubbling. Whisk in cornstarch and stir until thickened. Take off heat. Let sit a couple minutes. while you make the mustard sauce.

Use the gravy on the potatoes that are smashed slightly with a potato masher. Coat the carrots with more butter and sprinkle generously with fresh or dried parsley.





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