Oven-Baked Garlic Beef Roast With Mushroom Gravy
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Nothing beats a tender beef roast that has been cooking away in the oven all day. This roast is extra special because it is studded with garlic cloves. If you’re a garlic fanatic such as myself you are really going to go gaga over this dish. The fresh taste of garlic literally seeps into ever inch of this beef roast. The smell is such a heavenly aroma that it’s hard to describe. You’ll just have to make this roast for yourself and experience its lusciousness on your own 🙂
This roast is mouthwateringly delectable!
Ingredients
oil for browning beef – enough to coat bottom of skillet or dutch oven
3 – 4 lb boneless chuck roast
8 – 10 clove garlic, or less if preferred
enough salt, pepper – to sprinkle evenly on both sides of beef
enough thyme, dried – to sprinke on both sides of beef evenly
enough onion powder to sprinkle on both sides evenly
enough flour to dredge beef on both sides
1- 16 oz can College Inn beef broth
1/2 Tbsp Lipton beef bouillon, paste
1 can(s) Campbell’s cream of mushroom soup
1 large onion, cut in half and sliced
Instructions
1. Preheat oven to 325 degree F
2. With a sharp knife, cut 8 – 10 slits in roast; insert garlic into slits.
3. Sprinkle meat with salt, pepper, thyme, onion powder evenly on both sides.
4. Flour both sides of beef, being careful that the garlic stays in tact.
5. In a Dutch oven or deep skillet, brown meat in oil; on both sides for about 4 -5 min per side ,drain . Place beef in roaster or deep baking dish.
6. In a medium bowl, mix the beef broth, soup, and bouillon paste. Add this to the hot skillet you just browned the beef in. Scape any browned pieces on the bottom of pan. Add the sliced onion, bring to a simmer for about 5 minutes.
7. Pour the broth mixture over the beef. Cover with foil and lid. Bake for 2 1/2 – 3 hours. ( I had a full Roaster as I doubled the recipe )
8. Check beef for tenderness after about 2 1/2 hours with a fork. It should be nice and tender to where it wants to fall apart. If not, cover and bake another 30 minutes or so.
9. Remove beef from broth to serving platter. The broth should not need thickened any further. Use the gravy for noodles, mashed potatoes, or the beef. It is sooo good!
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Quick Tip: Serve this delicious roast with mashed potatoes, corn, and fresh bread.