Prep Time: 30 minutes
Cook: 2 hours
Ready In: 2 hours 30 minutes
Ingredients (Serves 8):
- 4 cups of beef broth
- 4 1/2 cups of water
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon of Black pepper
- 2 tablespoons of vegetable oil
- 1 2 1/2- 3lb boneless Nolan Ryan Beef roast (shoulder or round)
- 4 ounces of gold potatoes
- 1 lb of carrots, peeled and cut 2-inches
- 2 medium white onions
- 1 celery rib
- 2 tablespoons of butter
- 2 tablespoons of flour
- Preheat the oven to 300°F.
- In a medium bowl, combine the beef broth, 1 cup of water, the Worcestershire sauce, bay leaves, and salt + pepper. Set sauce aside.
- Coat the bottom of a heavy roasting pan with the oil, add the mead and place the pan over medium high heat to sear the beef. Brown on all sides.
- Pour the sauce into the pan. Place a sheet of parchment paper over the mean. Cover the pan with foil and roast the meat in the oven for 1 hour.
- Meanwhile, peel the potatoes and cut into quarters. Rinse the potatoes in cold water for 5-10 minutes.
- After the roast has been cooking for one hour, add the potatoes, carrots, onions, and celery to the pan; pour in the remaining 3 1/2 cups of water.
- Cover and cook until the meat is tender, about 1 hour more.
- Transfer the vegetables to a severing bowl and the meat too a cutting board to rest while you make the gravy.
- In a deep sauce pan set over medium-high heat, stir the butter and flour together to make a roux. Add the liquids from the roasting pan to the saucepan, bring to a boil and then reduce the heat and simmer for 10 minutes.
- Thick-slice the roast and serve with the vegetables and gravy.