A non traditional way of making Roast Beef, which will be well done, insanely tender and can be pulled apart with your fork.
Total Time
4hr
0.0
0 Ratings
Author: CaribbeanPot
Servings:
4
Ingredients
•
6
lb
Top Round Roast
, trimmed
•
1/2
tsp
Salt
•
1/4
tsp
Ground Black Pepper
•
1
Small klein Liten small pequeño
Onion
, diced
•
1
stalk
Celery
, diced
•
5
sprigs
Fresh Thyme
•
2
Tbsp
Fresh Parsley
, chopped
•
2
cups
Beef Stock
Cooking Instructions
1.
Preheat your oven at 375 degrees F (190 degrees C).
2.
In a large pot, season the Top Round Roast (6 pound) with Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon). Add Onion (1), Celery (1 stalk), Fresh Thyme (5 sprig), Fresh Parsley (2 tablespoon) and Beef Stock (2 cup).
3.
Place the lid on the pot and place it in the center rack of your preheated oven at 375 degrees F (190 degrees C) for 3 1/2 to 4 hours.
4.
At around 2 1/2 hours remove half of the liquid in the pot, this will serve as the base of the gravy. Raise the heat to 400 degrees F (200 degrees C) and place back in the oven to continue cooking.
5.
After another 30 minutes in the oven, take out and baste it with the liquid in the pan. Place back in the oven.
6.
Once cooked through, remove and let it rest before shredding and serving. Enjoy!
Nutrition Per Serving
CALORIES
1114
FAT
30.6 g
PROTEIN
205.0 g
CARBS
4.7 g
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