Serves 6-8
RUB:
3 tablespoons cornstarch
4 teaspoons onion powder
2 teaspoons light brown sugar
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon celery seed
ROAST:
1 (4 pound) boneless beef chuck-eye roast
2 onions, peeled and quartered
6 small red potatoes, scrubbed and quartered
4 carrots, peeled and cut into 1 1/2 inch pieces
2 bay leaves
2 tablespoons soy sauce
Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine rub ingredients (cornstarch through celery seed) in a small bowl. Pat roast dry with paper towels. Separate roast into 2 pieces along natural seam and trim fat. Crisscross two 30 by 18 inch sheets of heavy duty foil inside a large roasting pan. Place onions, potatoes, carrots, and bay leaves in center of foil and drizzle with soy sauce. Rub roasts all over with the rub and place on top of vegetables. Fold foil together and crimp edges to tightly seal. Transfer pan to oven and cook until meat is completely tender, about 4 1/2 hours. Remove roasts from foil pouch and place on carving board. Tent meat with more foil and rest 20 minutes. Discard onion and bay leaves. Using slotted spoon, place carrots and potatoes in a serving bowl. Strain contents of roasting pan through fine-mesh strainer into a fat separator. Let liquid settle, then pour defatted juices into a serving bowl. Slice roasts thinly against the grain and transfer to serving platter. Pour 1/2 cup pan juices over meat. Serve with remaining pan juices.
RUB:
3 tablespoons cornstarch
4 teaspoons onion powder
2 teaspoons light brown sugar
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon celery seed
ROAST:
1 (4 pound) boneless beef chuck-eye roast
2 onions, peeled and quartered
6 small red potatoes, scrubbed and quartered
4 carrots, peeled and cut into 1 1/2 inch pieces
2 bay leaves
2 tablespoons soy sauce
Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine rub ingredients (cornstarch through celery seed) in a small bowl. Pat roast dry with paper towels. Separate roast into 2 pieces along natural seam and trim fat. Crisscross two 30 by 18 inch sheets of heavy duty foil inside a large roasting pan. Place onions, potatoes, carrots, and bay leaves in center of foil and drizzle with soy sauce. Rub roasts all over with the rub and place on top of vegetables. Fold foil together and crimp edges to tightly seal. Transfer pan to oven and cook until meat is completely tender, about 4 1/2 hours. Remove roasts from foil pouch and place on carving board. Tent meat with more foil and rest 20 minutes. Discard onion and bay leaves. Using slotted spoon, place carrots and potatoes in a serving bowl. Strain contents of roasting pan through fine-mesh strainer into a fat separator. Let liquid settle, then pour defatted juices into a serving bowl. Slice roasts thinly against the grain and transfer to serving platter. Pour 1/2 cup pan juices over meat. Serve with remaining pan juices.
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