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–+ servings

Simple Meal Beef with Garlic Harvester Sauce Recipe

This rich and hearty beef dish features tender roast infused with earthy vegetables and finished with a bold, velvety garlic sauce made from pan drippings.
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Total Time 4 hours 15 minutes
Course Main Course
Cuisine American Rustic, European
Servings 12

Equipment

  • Large Dutch oven or oven-safe pot (6-8 quart recommended)
  • Trussing string (optional if roast is not pre-trussed)
  • Medium saucepan
  • Carving knife

Ingredients
  

For the Roast:

  • 3½ to 4 pounds boneless chuck roast trussed
  • 2 teaspoons black pepper freshly ground
  • 2 teaspoons kosher salt divided
  • 2 tablespoons extra-virgin olive oil
  • 2 cups parsley root or parsnips finely chopped
  • 1 large onion finely chopped
  • ½ cup fresh parsley leaves torn
  • 3 cups water

For the Garlic Harvester Sauce:

  • 6 medium eggs room temperature
  • ⅓ cup white wine vinegar
  • 2 tablespoons garlic peeled and crushed
  • ½ teaspoon black pepper freshly ground
  • 1 cup Reserved fat/drippings from roast

Instructions
 

  • Preheat the oven to 300°F.
  • Season the roast by rubbing with black pepper and 1 teaspoon of salt. Heat olive oil in a Dutch oven over medium-high heat. Brown the roast on all sides (8–10 minutes), then transfer it to a plate.
  • In the same pot, sauté chopped parsley root or parsnips, onion, parsley leaves, and the remaining salt. Cook until onion is soft and lightly browned (about 8–10 minutes). If the pan dries, add another tablespoon of olive oil. Remove vegetables and set aside. Deglaze the pot with 3 cups of water, scraping up all browned bits.
  • Return the roast and any juices to the pot. Arrange the vegetables around the meat. Bring to a simmer, then cover and transfer to oven. Cook for 1 hour per pound (approx. 3½–4 hours). When a fork twists easily in the meat, remove from oven and let rest for 15 minutes.
  • Make the sauce: Spoon off 1 cup of drippings from the pot (avoid large vegetable bits). Whisk the eggs in a medium saucepan until smooth. Slowly whisk in the vinegar, then garlic and pepper. Gradually add the hot drippings while whisking constantly to temper the eggs. Once combined, cook the sauce on medium-low heat, stirring until it thickens to heavy cream consistency (about 5 minutes).
  • Carve the roast into thick slices. Serve with vegetables and a light drizzle of the garlic sauce. The sauce is strong—use it sparingly.

Notes

  • Parsley root adds a deeper earthiness, while parsnips offer a sweeter tone.
  • The sauce can be made ahead and reheated gently, but avoid boiling.
  • Leftover sauce can double as a rich dip for bread or drizzle over mashed potatoes.
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