Company coming over? Trying to show someone your appreciation with a nice hearty meal? This is one of those great dishes that always satisfies even the pickiest eater!
SUPER BEEF ROAST
Preparations start the evening before.
3 pounds eye round roast cut of beef
2 quarts (8 cups) water
¼ cup kosher salt
½ cup Vegeta
½ cup brown sugar
12 garlic cloves, crushed
1 large onion, cut into wedgies
4 celery stalks, cut into fourths
1 fresh ginger root, cut into circles
1 cinnamon stick
1 star anise
½ tbsp coriander seeds
½ tbsp cumin seeds
½ tbsp dill seeds
½ tbsp crushed chili peppers
½ tbsp fennel seeds
1 tsp mustard seeds
1 tbsp cry rosemary
1 tbsp dry sage
1 tbsp dry thyme
1 tbsp cry oregano
1 tbsp dry basil
1 tray ice cubes
Bring water to a boil. Remove from heat and add salt, Vegeta, and brown sugar. Stir to dissolve.
Add ice cubes and stir until they melt. Let the brine cool down completely in the fridge, approximately ½ an hour.
Transfer the meat into a baking dish. Roughly chop 1 onion, 4 celery stalks, and 3 large peeled carrots. Arrange them around the meat. Add four whole banana peppers.
Carefully pour 1 8 oz. can of tomato sauce over the veggies.
Cover tightly with aluminum foil and place the baking dish into the oven on the lower rack.
After 30 minutes reduce the heat to 300*F and cook your dish for additional 2 hours.
Remove the aluminum foil and broil the dish for 5 – 10 minutes, so the meat can brown on top.
Remove the dish from the oven and rest the meat for at least half an hour before serving with your favorite side dish. One of my most favorite side dishes that complements this recipe is garlic mashed potatoes.
TIP: You can puree the onions, carrots, and celery salks that were cooking with the roast into a delicious sauce that you can drizzle over the meat and mashed potatoes.