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WHOVILLE ROAST BEAST
Inspired by TasteMade.com
Ingredients
• • • • • • •
1/4 cup brown sugar
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2 heads of garlic, halved
1 tbsp paprika
2 bay leaves
2 tsp black pepper
4 thyme sprigs
2 tsp salt
2 rosemary sprigs 1/2 cup beef broth
3 tbsp olive oil
1 5-lb bone-in rib-eye roast
1 12-oz bottle of stout beer 1 15-oz can diced tomatoes (with liquid)
3 tbsp butter
Directions
1.
Preheat oven to 375 F.
2. In a bowl, combine brown sugar, paprika, pepper, salt, and olive oil. 3. Place roast in a baking pan and coat with spice mixture. Let marinate uncovered in refrigerator for 1 hour. 4. Place pan on stove over high heat. Brown the roast on all sides, then add butter, garlic, and herbs. 5. When butter melts, add broth, beer, and tomatoes. Bring to a boil. 6. Transfer pan to oven. Braise until meat is tender, up to 2 hours. 7. Remove roast from pan and let rest for 15 minutes. Meanwhile, strain pan juices and put back into pan and boil until reduced by half. When finished, slice roast and serve with pan sauce.
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