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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 10 |
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My friend's Austrian grandmother made this dinner when my friend was a child, but she had no recipe. This is what I came up with: Tender beef, moist chicken, and gravy to die for. Serve with mashed potatoes to pour the gravy over. Ingredients:
1 (12 ounce) can beer |
4 lbs beef chuck roast, trimmed of fat |
2 teaspoons garlic powder |
1 teaspoon fresh ground pepper |
3 tablespoons olive oil |
2 stalks celery, cut in 2-inch pieces |
2 small onions, peeled and thinly sliced |
1 -2 cup beef broth |
3 lbs roasting chickens |
2 tablespoons butter, softened |
1 tablespoon worcestershire sauce |
1 teaspoon garlic powder |
1 teaspoon paprika |
3 tablespoons cornstarch |
1/2 cup water |
Directions:
1. Rub roast with garlic powder and pepper; wrap in plastic wrap and refrigerate for several hours.
2. Pour beer into a bowl and set aside so beer flattens.
3. Preheat oven to 350°.
4. Brown roast on both sides in olive oil; salt to taste.
5. Place celery and onion slices in bottom of a deep roasting pan. Place browned roast on top of vegetables and add beef broth until it reaches almost to top of roast but not over it.
6. Cover pan and place in preheated oven for 1 hour.
7. Now rinse chicken in cold water and pat very dry inside and out with paper towels.
8. Mix butter, Worcestershire, garlic powder, and paprika; rub all over chicken.
9. After roast has cooked 1 hour, remove pan from oven. Lay chicken on top of roast, pour the flat beer in, and return pan to oven.
10. Roast for another hour, uncovered. No need to baste. Check chicken with meat thermometer to see that it has reached 165-170°.
11. Transfer chicken and beef to warm serving platter; place roasting pan on stove top over high heat to bring juices to a boil stirring constantly.
12. Dissolve cornstarch in water and gradually whisk into juices until mixture thickens to where you like it. Simmer for 4 to 5 minutes.
13. Remove from heat and strain into gravy boat.
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