Directions
- 1Season beef roast with garlic powder, onion powder, dried parsley, mustard powder, sea salt, and black pepper. Let it sit for 20 minutes.
- 2Sprinkle flour on a flat surface, then coat the beef roast in flour.
- 3Sear the beef roast in a high heat pan on both sides for about 3 minutes until browned.
- 4Put down onions and garlic cloves in the same pot, then deglaze with apple cider vinegar.
- 5Cut the heat, add in the potatoes, the carrots, and the browned beef, along with the ketchup, soy sauce and brown sugar concoction.
- 6Pour in chicken broth, add rosemary sprigs and bay leaves.
- 7Cover with a lid and place in a 350°F oven for about 3-4 hours or until everything is tender.
- 8Scoop everything out of the pot, leaving just the liquid.
- 9Add a cornstarch slurry to thicken the gravy.
- 10Pour the gravy over the beef and garnish with fresh parsley.
Ingredients
- 1 boneless beef bottom blade roast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp mustard powder
- 1 tsp sea salt
- 1 tsp black pepper
- 1 cup flour
- 1 cup onions
- 4 garlic cloves
- 2 tbsp apple cider vinegar
- 1 lb potatoes
- 1 lb carrots
- 3 tbsp ketchup
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 1 cup chicken broth
- 2 rosemary sprigs
- 2 bay leaves
- 2 tbsp cornstarch slurry
- 1 tbsp fresh parsley
Equipment
ovenhigh heat pancutting boardknifemeasuring cups and spoonswooden spoontongs
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