Directions
- 1Season the beef with garlic powder, onion powder, dried parsley, mustard powder, sea salt, and black pepper. Let it sit for 20 minutes.
- 2Sprinkle flour over a flat surface, then coat the beef in flour on both sides. Sear it in a high heat pan for about 3 minutes until browned.
- 3Put down onions and garlic cloves in the same pot, then deglaze with apple cider vinegar.
- 4Cut the heat, add in potatoes and carrots and the browned beef.
- 5Add ketchup, soy sauce, and brown sugar mixture.
- 6Pour in chicken broth along with rosemary sprigs and bay leaves.
- 7Cover with a lid and place it 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, and add a starch slurry to thicken.
- 9Pour the gravy over the beef and garnish with fresh parsley.
Ingredients
- 1.5 lbs Beef roast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 0.5 tsp mustard powder
- 0 Sea salt
- 0 black pepper
- 0 AP flour
- 1 yellow onion
- 6 garlic cloves
- 2 tbsp Apple cider vinegar
- 1 cups mini Potatoes
- 1 large carrot
- 2 tbsp ketchup
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 3 cups chicken broth
- 2 rosemary sprigs
- 3 Bay leaves
- 1 tbsp oregano
- 1 chicken boullion cube
- 2 tbsp starch
- 4 tbsp water
- 0 Salt
- 0 pepper
- 0 Fresh parsley
Equipment
ovenhigh heat panwooden spoontongsbowl
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