Wee Heavy Roast Beef with Smoky Root Vegetables and Horseradish Cream
Serves: 4
Prep time: 2 hours
- 2–3 lb beef roast, chuck, or blade
- 1½ cup (12 oz) wee heavy, more for enjoying while you cook
- 2 sprigs thyme
- Salt and freshly ground pepper
- 2 Tbs cup canola oil, divided
- 2 medium carrots, rough chopped
- 1 yellow onion, peeled, large dice
- 2–3 stalks celery, rough chopped
- 2 cloves garlic, crushed
The night before or morning of the day you want to cook the roast, place the roast in a gallon-sized resealable bag set in a bowl large enough to hold the roast. Add the wee heavy and thyme. Seal the bag and place in the refrigerator until ready to cook.
Preheat the oven to 300°F (149°C). Remove the roast from the bag and save the marinade in a separate bowl.