Stovetop Roast Beef

Heat vegetable oil in a Dutch oven or cast iron pan that has a tight fitting lid (you’ll need that).

Dry roast well with paper towels, then liberally salt and pepper on both sides. When oil is shimmering, put roast in the pan. Leave it alone for 5 minutes over medium high heat. While meat is browning, prep the veggies.

After 5 minutes, turn the roast, and leave it alone again for another 5 minutes. More veggie prep time, if needed. Once that 5 minutes is up, pick the roast up carefully with a set of tongs, and brown the sides, about 30 seconds each side. You just want to seal the roast as well as you can. Move roast to a plate and set aside.

Turn heat to medium and dump in carrots, celery, and onion. Give them a good 5 minutes, stirring occasionally, until they brown a bit. Add smashed garlic and stir for about 30 seconds, or until you start to smell the garlic. Pour in stock and Worcestershire sauce, and scrape up any of the lovely brown stuff stuck to the bottom of the pan.

Try your best to move the veggies to the side, and place the roast in the middle of the pot. You want the top of the roast showing over the liquid. Bring the pot up to a simmer, cover it tightly (if your lid does not seal well, wrap some aluminum foil around the edge of the lid for a more complete seal). Reduce the heat to low and keep it at a slow simmer for the next 2 1/2 hours.

Check roast. If it is pulling apart easily, it’s done. If it is resisting you, re-cover and give it another 1/2 hour.

Remove roast from pot and cover to keep warm. With a slotted spoon, remove the veggies to a bowl and cover them also. De-grease the leftover liquid using your preferred method (I use a degreasing jug). Mix the butter and flour together in a small bowl with a fork.

Bring the liquid up to a strong simmer and start slowly whisking in the roux, in small amounts, to thicken the sauce. You may not need the entire amount to get it to the thickness you like. Adjust your seasonings, and serve with mashed potatoes. Enjoy!