Lazy Roast Beef. In a small bowl, combine oil, garlic, rosemary, thyme, salt, and pepper. I call them Lazy Roast Beef Po-boys, because we're not doing any of that long slow cooking of a roast. We're letting the deli to all of that mess.
You know, I guess we just call that Hot Roast Beef po-boys or something.
Enter the Lazy Sunday Paleo Pot Roast.
The process is simple: braising a beef chuck roast with an assortment of vegetables and fresh herbs.
You can have Lazy Roast Beef using 6 ingredients and 13 steps. Here is how you cook it.
Ingredients of Lazy Roast Beef
- It's 1 kg of Small Potatoes.
- It's 400 g of Carrots.
- You need 3 of Red Onions.
- You need 200 g of Button Mushrooms.
- Prepare 900 g of Topside of Beef.
- It's of Gravy Granuals.
The only caveat is that it takes some time to complete, but the resulting melt-in-your-mouth tender meat and flavorful vegetables are worth the wait. You MUST use a meat thermometer for perfect results. Ask your butcher to cut the roast for you and leave in the bones! (I asked for a four-bone roast. Answer: Every roast is going to be different.
Lazy Roast Beef step by step
- Put the potatoes in a baking tray. I fill the bag with water to wash them before doing so. No need to peel or cut..
- Add the carrots. No need to peel or cut..
- Quarter the red onions and add to tray..
- Add the mushrooms..
- Pour vegetable oil all over it all..
- Put the beef on a tray. Remove all packaging and string first. Make sure the added fat is right on the top..
- Put both trays in the oven at 200 degrees for 1 hour..
- 5 minutes before the hour is up, boil some water in a saucepan and add gravy granuals..
- Gravy thickens about 20 seconds after you add the granuals. Add a load then stir, then add some more and stir until desired consistency is achieved. I like it thick..
- After the hour take out the meat..
- Take out the vegetables..
- Cut the meat into slices..
- Serve the vegetables and Beef on a plate and cover in gravy..
The only way to assure that it is done to the desired degree (rare, medium rare, medium, etc) is to use a meat thermometer. If you do that, it will be perfect. Let the beef come to room temperature before you put it in the oven. Stand the roast in a pan, and season it generously with salt and pepper to taste. The next time that I fix a rib roast I am going to put garlic in the roast and put a can of beef broth in the bottom of the pan, I had no au jus, only fat in the bottom of the pan.
