This dish is easy, yet the best you will ever have! Flavorful, tender, and will please everyone.

Jay

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Recipe Summary

prep:
30 mins
cook:
4 hrs
additional:
8 hrs 10 mins
total:
12 hrs 40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut 1/2-inch incisions into the meaty parts of the roast; stuff with shallots and garlic. Season roast with salt and pepper; top with thyme sprigs.

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  • Center roast in a large roasting pan. Pour in water and beef broth. Spread carrots and celery around the roast. Cover and marinate in the refrigerator, 8 hours to overnight.

  • Preheat oven to 300 degrees F (150 degrees C).

  • Place potatoes in a large bowl; cover with water. Let soak, 10 to 15 minutes. Drain and pat dry. Add rosemary and olive oil; toss to coat. Spread potatoes around the roast.

  • Bake in the preheated oven until potatoes are very tender, about 3 hours.

  • Reduce oven temperature to 250 degrees F (120 degrees C). Continue baking until an instant-read thermometer inserted into the center of the roast reaches 145 degrees F (65 degrees C), about 1 hour more.

Nutrition Facts

337 calories; protein 21.1g 42% DV; carbohydrates 20.6g 7% DV; fat 19.5g 30% DV; cholesterol 68.7mg 23% DV; sodium 218.1mg 9% DV. Full Nutrition
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