Here is a delicious twist on a classic recipe (family favourite)


  • 3 cups of beef broth
  • 1/4 cup of soya sauce
  • 1/4 cup of rice wine vinegar or apple cider vinegar or wine
  • 1 tsp garlic (sliced)
  • 1 large onion (sliced)
  • 2 washed carrots cut into 2 inch slices (peeling is optional)
  • Whole Peppercorns
  • 2 to 3 sprigs of fresh rosemary (optional), I don’t use them
  • 2 to 3 sprigs of fresh thyme (optional), I don’t use them
  • 2 to 3 Tbsp of olive oil (or canola, or vegetable oil)


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  1. Preheat oven to 275 degrees F.
  2. Put a dutch oven onto of the stove at medium-high heat
  3. Add 2 Tbsp of olive oil into a dutch oven
  4. Add onions and toss til lightly brown and remove and reserve
  5. Add carrots and toss til lightly brown and remove and reserve
  6. If necessary add some more oil and put roast into pot to sear
  7. Sear all sides of roast (about 1-2 minutes per side)
  8. Remove roast beef and add 1 cup of broth to delaze pan by scraping the bottom of the pan
  9. Put the roast beef, onions and carrots back in along with garlic and add enough broth to cover halfway
  10. Sprinkle top of roast beef with peppercorns
  11. Optional: add your herbs at the point
  12. Cover and put into the oven for 2-3 hours
  13. Check the roast, it is ready when it is tender fall-appart

Use stock to make a delicous gravy. Simply add a little corn starch or a heaping Tbsp of flour and 1/2 cup of water mixed together added to stock and heat till thickened. If not thick enough add a little more thickening.