Return to Main Recipes Page/Return to Home Page
Flavor Rub:
Meat:
Flavor rub: combine herbs and rub into both sides of the meat. Let sit for an hour or overnight in a Ziploc bag in the refrigerator.
Preheat oven to 350°F.
Brown meat on both sides for about seven minutes per side. Pour off fat and deglaze pan with beef stock scraping up browned pieces with a wooden spoon.
Put meat back into pan and cover with onions and garlic and bake for an hour.
Remove cover and turn beef over so it's on the onions and garlic. Continue to cook for another hour uncovered adding more liquid if needed. After thirty minutes stir onions to brown them evenly.
Replace cover and cook for 1/2 hour to 1 hour (check with meat thermometer, done at 180°F) or until fork tender. Remove from pot, cover with aluminum foil, and let meat rest.
Remove and defat/strain liquid. Add salt and pepper to taste. Spoon onions over sliced meat.
May be refrigerated and served the next day.
Poster's Notes:
Posted by Norm Sherman
Nutritional Info Per Serving: N/A
1 tsp. dried thyme
1 tbsp. chopped rosemary or 1 tsp. dried
1 tbsp. kosher salt
1 tsp. black pepper
1 4-lb. boneless chuck roast or beef brisket trimmed of most fat
2 tbsp. vegetable oil
1/2 cup water or beef stock
5 cups thinly sliced onions (about three large onions)
6 cloves garlic
Salt and fresh pepper
The next time I make this, I will add a can of whole cranberry sauce to the recipe at the point where I put the onions in. Experiment and have fun!