Beef Roast for One

Winter is still gripping the Pacific Northwest and this means perfect weather for using the oven for a lengthy roast like a beef roast. I am sure many of us remember growing up with the weekly beef roast dinner. Perhaps is was a beef chuck roast cooked in a liquid paired with potatoes and a green salad. It sounds very boring compared to the meals we enjoy now, but there is beauty in this simplicity. But let’s face it… the typical beef roast is way too much for one person. And given that one of the driving factors for this blog is to show you how to make meals without having to ‘enjoy’ it for seven days straight, this meal was just begging to be sized down. Have you guessed how I did it yet? If not, read on below!

Save Print

Beef Roast for One

Prep time: 10 mins

Cook time: 2 hours 15 mins

Total time: 2 hours 25 mins

Serves: 1

Ingredients

Approximately 1 lb crosscut beef shank
1 tbsp canola oil
2 medium yukon gold potatoes, peeled and halved
1 large carrot, halved and split
1 large parsnip, halved and split
½ medium yellow onion, sliced lengthwise
2 medium garlic cloves, slivered
½ tsp kosher salt
½ tsp freshly ground black pepper
½ tsp herbs de provence
1 cup beef stock plus ½ cup more
½ cup chicken stock
1 tbsp cornstarch
½ tsp browning liquid

Instructions

Preheat the oven to 325 degrees.
Heat an oven-safe, covered skillet over medium heat.
Add the canola oil.
Sprinkle part of the salt and pepper on both sides of the beef.
When the oil shimmers, add the beef and brown on both sides, approximately 8 - 10 minutes total.
Remove the beef to a plate when browned.
Add the onions and place the beef on top.
Spread the potatoes, parnip, carrot, and garlic slivers alongside the beef.
Add the remaining salt and pepper over top the beef and vegetables.
Add 1 cup of beef stock and cover.
Place in the oven on the middle rack and roast for 2 hours.
When done, test the beef for doneness and remove it to a plate.
Carefully remove the vegetables to the plate.
Remove any remaining onion or garlic from the pan, reserving the liquid (there should be little liquid left).
Heat the pan over Medium/Medium-low heat.
In a small bowl, whisk together the cornstarch, remaining beef stock, chicken stock, and browning liquid.
Add the cornstarch/broth mix to the pan and stir to combine.
Heat to a light boil, stirring constantly until thickened.
If too thick, stir in small amounts of water (no more than ¼ cup at a time).
When the gravy is done, spoon over or alongside the beef and vegetables before serving.

Notes

The beauty of this meal is that the flavorings can range from simple to complex - all based on what you want to achieve. I opted for simplicity in using herbs de provence. Another popular seasoning option is summer savory, bay and thyme.

Preheat the oven to 325 degrees. Heat an oven-safe, covered skillet over medium heat. Add the canola oil. Sprinkle part of the salt and pepper on both sides of the beef. When the oil shimmers, add the beef and brown on both sides, approximately 8 – 10 minutes total. Remove the beef to a plate when browned. Add the onions and place the beef on top. Spread the potatoes, parnip, carrot, and garlic slivers alongside the beef. Add the remaining salt and pepper over top the beef and vegetables. Add 1 cup of beef stock and cover. Place in the oven on the middle rack and roast for 2 hours. When done, test the beef for doneness and remove it to a plate. Carefully remove the vegetables to the plate. Remove any remaining onion or garlic from the pan, reserving the liquid (there should be little liquid left). Heat the pan over Medium/Medium-low heat. In a small bowl, whisk together the cornstarch, remaining beef stock, chicken stock, and browning liquid. Add the cornstarch/broth mix to the pan and stir to combine. Heat to a light boil, stirring constantly until thickened. If too thick, stir in small amounts of water (no more than 1/4 cup at a time). When the gravy is done, spoon over/alongside the beef and vegetables before serving.