The humble roast beef. Most likely, every family has some version of this meal in their repertoire. I have made this a variety of ways. When I leave out the vegetables, I add garlic and red wine vinegar, and slow roast it until it can be shredded with a fork. The meat can be used in tacos, empanadas, on sandwiches, ect. The key to a good roast beef is salt and time. It is the perfect meal for Sunday afternoons. You can prep it and put it in the oven before church and come back to a heavenly aroma. That is provided you have a working cooking timer. I have used a fairly large chuck roast in this recipe, so I can have leftovers the following day. The ingredient amounts can be varied to serve as many or as few people as you want.
3 ½ lbs Chuck Roast
Salt & Pepper (I used coarse sea salt)
1 lg onion
6 carrots (med)
8 red potatoes (small)
Sherry Vinegar (any vinegar can be used or none at all)
½ cup of water
Preheat oven to 350º
Place the roast into your roasting pan. Sprinkle generously with salt and pepper, drizzle with olive oil and vinegar.
Scatter the vegetables around the roast. Pour in the half cup of water. Cover.
Place roast in middle of the oven and cook until tender. This will take about 3 hours.