Overall, this got a high rating from my family! The only thing I had trouble with is the length it took to cook. The recipe doesn't say to cover it so I didn't. Eventually, I realized that it needed to be covered to achieve the internal temp. Everyone had to wait for the meal but it was delicious when served. It was flavourful and tender. The veggies were already cooked and tasted amazing too. I didn't have mushrooms but will add them next time. I will definitely be making this again -
Followed recipe as close as possible. Used some brown ale for the beer; did not have red peppers or mushrooms, so layered asparagus spears across veggies to roast while meat was under the foil umbrella. My roast was a little over 2 pounds so adjusted my time a bit as I am never completely happy with results which always tend to overcook the beef for my taste. In order to get a little more crust on the outside of my roast, I turned oven to convection roast for last 10-15 minutes. Sorry that my plating is so rustic, but I was too eager to try the results, so this picture is of my leftovers being stored/cooled for the fridge. So tender, like butter, and sweet and juicy. The garlic (plenty) always bakes/roasts to a sweet and flavorful addition to the meat. Soo EZ and sooo good. Even with leftovers still to eat., I am eager to recreate for friends! I also posted a photo; used an 11" Copper Chef casserole pan.
The recipe initially uses 1/2 cup of beef broth and 3 cubes of beef bouillon with a 1/2 cup hot water to dissolve. I imagine it is just to get a more pronounced flavor from the beef cubes with less water. I definitely would like some MORE of the broth since a lot of it disappears during the roasting of the veggies during the meat resting time. So I would use more beef broth the next time but still use the bouillon cubes. (Unless I happen to make some fresh beef stock... then.....even yummier.)
This is delicious - very flavourful and moist! Didn t change a thing. Thank you for sharing!
Delicious! So much flavour. Will definitely be making again!! The only changes I made was I that I mixed in all the seasoning with room temperature butter and rubbed it all over the roast. I cooked to 145 F and let the meat rest for 10 min until the thermometer reached 150 (I prefer my roast to be more mid-rare to medium). This was definitely a family hit!
Left out peppers and mushrooms - didn't have any on hand. I used Newcastle ale. Cooked till about medium rare. It was absolutely stunning
I did really like this a lot. Garlic did not overwhelm. Lost a star for lack of clarity on cooking. Definitely do not rev=commend covering to cook or you will have one ugly piece of grey steamed meat. Also 150 for my near 3lb roast was very rare and never got to 155 after sitting covered. Will def never do chucks roast again because this is so easy and any top sirloin will do and can be sliced against grain. The pepper is not needed honestly
Didn t want to have the middle be pink. I left it a bit longer and it dried it out and was barely edible. No one ate the rest of the meat. It was a shame. I guess I need something like a brisket recipe. This type of roast might not be the best one for me.
First off... I LOVE garlic. So for me... bring on the garlic. I prepped the roast before I left for work and gave instructions to Hubs to finish off the rest. I didn't have beer so I used the leftover coffee from breakfast and added that to the beef broth. I was a bit later coming home from work than I expected so the roast was in the oven a bit longer than I would have preferred. BUT - the house smelled amazing when I walked in the door! The roast was tender and juicy. This will definitely be added to my "keep" collection.
Turned out excellent, very tender, juicy and had lots of flavor,. I cooked it with lid on for the first 40 mins , then raised the temp to 400 for the last 10-15 mins to brown it. I used smoked paprika as that is what I had and mixed the garlic and rest of the spices with some melted bacon fat and rubbed on th roast. Will definitely be making again.
