Classic comfort meal, with a bbq twist
Preheat oven to 325. Mix together salt, pepper, and flour. Rub it into the meat thoroughly. Pour oil into a dutch over and heat over medium heat. Brown both sides of the roast until deep brown, about 5-8 minutes per side. Take meat out and set aside. Add the onions, celery, peppers, and bay leaves into the pan. Season with s & p. Cook unitl soft and translucent. Add in farlic and cook for 1 minute longer. Add the stock and bbq sauce. Put the meat back in and bring to a boil. Cover with lid and cook in oven for 1'1/2 hours. Cut the corn into 2-in rounds. Toss the corn, potatoes, and thyme into the meat. Simmer for about 45 minutes longer until veggies are soft and meat is tender. Take meat out of pan and let rest about 15 minutes. Meanwhile, skim the fat from the pot. Reduce the gravy on the stove top until consistency you want for the gravy. Slice the meat and serve with gravy and veggies.
baklavaglue 4y agoThis was REALLY GOOD! I omitted the corn (just a personal preference). This was one of the best things I have ever made! The 'gravy' was really good and everyone raved about it. I will surely add this recipe to my collection. Thanks for posting!
Senisote 5y agoIt had a great taste and was very easy to make..... I did add carrots, for someone thought they could not live without them. I well be making this one again.
Spikeseller 5y agoExcellent! Great taste. Best roast beef I have ever made. I have put this recipe in my menu rotation. Takes a little more time to prepare than I had estimated. Thanks
simonepdx 6y agoAbsolutely delicious; it worked beautifully with a large top round steak, and reduced the initial cooking time by half an hour. I made mine with winter squash pieces instead of sweet potato, and I skipped the corn since my Dutch oven is not large. Served with crusty bread and a side of asparagus.
jen815 6y agocan use your own bbq sauce [I posted this recipe.]