Roast Beef

Ingredients

• 1 (12-oz.) bottle dark beer
• 1 medium onion, chopped
• 8 garlic cloves, minced
• 1 lemon, thinly sliced
• 1 cup soy sauce
• 3 tbs vegetable oil, divided
• 1 (3-4 lb) boneless chuck roast, trimmed
• 1 tsp fresh coarsely ground pepper
• 8 carrots (about 1½ tsp), diagonally sliced
• 7 Yukon gold potatoes (3 lb.), peeled and cut into eighths
• 2 large onions, cut into eighths
• 2 tablespoons cornstarch

Directions

1. Combine beer, next 4 ingredients, and 2 tbs oil in a large zip-top plastic freezer bag. Add roast, turning to coat. Seal and chill at least 8 hours or up to 24 hours.
2. Remove roast from marinade, reserving marinade. Sprinkle roast evenly with pepper.
3. Brown roast 4 minutes on each side in remaining 1 tbs hot oil in a large heavy-duty roasting pan over medium-high heat.
4. Add reserved marinade, stirring to loosen particles from bottom of pan. Bring to a boil. Remove from heat, and cover with heavy-duty aluminum foil.
5. Bake at 300° for 2½ hours.
6. Turn roast, and stir in carrots, potatoes, and onions. Bake 2 more hours or until roast and vegetables are tender.
7. Transfer roast and vegetables to a serving platter. Skim fat from juices in roasting pan.
8. Whisk together cornstarch and ½ C water in a small bowl until smooth. Add cornstarch mixture into juices in pan and cook over medium-high heat 5 minutes or until thickened, whisking to loosen particles.
9. Drizzle ½ C gravy over roast. Serve remaining gravy with meat and vegetables