When I first got married I could cook but just on a basic level. I was born into a family from Chicago but I was born in Atlanta, where southern cooking is a must.
My husband is from a wonderful family that grew up in a rural area north of Atlanta. It was very different for me as I did not grow up in the country but soon adjusted very well. My family moved from South Atlanta to a small town on a 40 acre horse farm in North Atlanta. When we moved to this small town we were told about a restaurant, a very country restaurant that had the best fried chicken you can imagine, along with sweet tea and anything else you would want to eat. I soon became a huge fan of this amazing place, along with the whole town and surrounding counties. I still have never had chicken quite that good, to this day, and probably never will. Bob’s Dairy Barn was one of a kind.
Years later, when I married, my mother-in-law would have us over for dinner quite often and I started really appreciating amazing country food and wanted to learn how to cook like she did. She never measured, except baking, and she made biscuits that melted in your mouth.
One of my favorite meals she made was Roast Beef. I know that there are so many ways to make Roast Beef, crock pot, instapot, stove top, oven and more, but my husband, even though he liked the other recipes, I didn’t say loved, but liked them, he LOVES Roast Beef cooked the way his mother did, and I do too. It makes its own delicious liquid goodness to pour over anything else you have on your plate.
You do have to babysit the roast during this cooking method but its worth it.
Roast Beef with Amazing Juices
This is one way to cook a roast that is delicious, tender and juicy.
Ingredients
- 1 4-6 pound chuck roast
- salt & pepper
- water
- 1 tbsp butter
- 1 clove garlic
Instructions
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Rub garlic clove onto roast. Salt and pepper the meat. In an electric skillet, on medium heat melt butter then put roast into pan and brown evenly on all sides.
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Once brown, add about 1/4 - 1/2 cup water and close lid. The water will absorb and start leaving the browned goodness from the meat in the pan. When this happens, after about 10 minutes, turn meat over and add water again and close lid.
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This is starting to make the juices and also cooking the meat. Continue this process for about an hour, then add carrots to pan. When the juices absorb, stir the carrots and turn the meat, adding some water .
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Don't add water until it is all absorbed. If you want to remove some of the juices to be sure you have enough go ahead and then just add the water, and continue browning and letting water absorb between turning.
Roast comes out tender, juicy and delicious and your carrots will be cooked and browned with lots of flavor.
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