Roast Beef

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It’s fall/winter so it’s time for all those comfort foods! And this is the most comforting comfort food there is…Roast Beef.  This is so good and it makes it’s own gravy, I know, how great is that. Pair it with some smashed potatoes, they stand up great to gravy, a salad or green beans like we had, and dinner’s a snap!


Before I left for work, I chopped up some celery, onion and garlic, so when I slipped home for lunch, I browned the roast up really quickly, then sautéed the celery, onion and garlic in the same pot, the whole process took 10 minutes.  Then I put the roast back into the pot and popped it into the oven for the rest of the afternoon at 275, and when I came home, magic had happened, soooo gooooood!


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It was fall apart good, and all I did at the end was blend up the liquid and it made the best sauce I’ve ever made! And because it’s just ground up veggies, no fat or flour is added, so it’s pretty healthy for you.

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Roast Beef

1 3 to 4 lb. roast, chuck, whatever, it cooks long enough it’s going to fall apart!

3 stalks of celery, chopped

1 onion, chopped

3 cloves of garlic, chopped

1 14.5 can of beef broth(if you want to cook veggies, ie, potatoes, carrots to go along with dinner, add another can)

2 TBSP. tomato paste

2 TBSP. worcestershire sauce

1 tsp. dried thyme leaves

salt & pepper

2 TBSP Vegetable Oil

In a large Dutch oven, heated over medium high, add oil, and carefully add your beef, salt and pepper top side and brown, flip and salt and pepper other side.  Remove beef from pan, then add celery, onion and garlic, add salt & pepper.  Saute until it softens 3 to 4 minutes, the add beef broth, scrapping the bottom of the pan to loosen bits at the bottom, add tomato paste,  worcestershire sauce and thyme.  Return beef to pan, cover and put into a preheated 275 degree oven.  Bake 3 to 4 hours, remove from the oven and take beef out, set aside.  When it’s cooled some take an immersion blender or  a regular blender 1/2 full and puree the juices to make a sauce.  When smooth add beef back and serve sauce over smashed, or mashed potatoes, rice or noodles!

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