GRANDMA'S BEST POT ROAST
The simplest and best pot roast recipe ever, straight from my grandma's kitchen!
Provided by Abbie Persichetti
Time 5h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
- Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
- Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
- Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
- Meanwhile, whisk water and flour together in a small bowl.
- Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
- Slice roast and serve alongside gravy.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 3.5 g, Cholesterol 98.2 mg, Fat 8.8 g, Fiber 0.5 g, Protein 33.7 g, SaturatedFat 3.2 g, Sodium 142.8 mg, Sugar 1.1 g
ROAST BEEF WITH GRAVY
Provided by Trisha Yearwood
Categories main-dish
Time 4h15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F. Line a 9-by 13- by 2-inch pan or your oven's broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast. The shiny side of the foil should be up. Sprinkle the roast on all sides with salt and pepper and place it in the center of the foil. Spread the onion slices over the top of the roast and pour the vinegar around it. Bring the ends of the foil together and fold several times, and then fold the ends together to completely enclose the roast. Pour about 1 inch of water into the pan around the foil-wrapped roast. Bake until the meat is fork tender and brown, 3 to 4 hours. Check the water level in the pan regularly during cooking and replenish it if necessary. If any juice seeps from the foil seals during roasting, save it to use in making the gravy. When the roast is done, remove the package from the baking pan and let it cool for a few minutes. Open the package carefully to preserve all the juices and transfer the meat to a platter. Cover with a tent of foil to keep it warm while you make the gravy. Pour the roasting juices into a measuring cup and let the fat rise to the surface. Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest. (If the fat measures less than 4 tablespoons, add enough butter to make up the difference.) Measure the remaining defatted pan juices and reserve. If you have less than 2 cups, add water to make 2 cups. Add the flour to the fat in the saucepan and stir with a wire whisk to make a roux. Cook over medium-low heat until the flour is lightly browned, about 1 minute. Slowly whisk in the reserved pan juices and stir until thickened. Slice the roast or cut it into chunks (it will be very tender), and serve it with the gravy.
GRANDMA'S ROAST BEEF WITH GRAVY RECIPE - (4/5)
Provided by calypan
Number Of Ingredients 12
Steps:
- 1. SEASON MEAT Pat roast dry with paper towels and rub with 2 teaspoons salt. Wrap in plastic wrap and refrigerate at least 1 hour or up to 24 hours. 2. BROWN ROAST Adjust oven rack to middle position and heat oven to 225 degrees. Pat roast dry with paper towels and rub with 2 teaspoons pepper. Heat oil in large ovensafe skillet over medium-high heat until just smoking. Brown roast all over, 8 to 12 minutes; transfer to plate. 3. ROAST BEEF Pour off all but 2 tablespoons fat from pan. Add butter to skillet and melt over medium heat. Cook carrots, onion, and celery until lightly browned, 6 to 8 minutes. Add flour and tomato paste and cook until flour is golden and paste begins to darken, about 2 minutes. Off heat, push vegetables to center of pan. Place roast on top of vegetable and transfer skillet to oven. Cook until meat registers 125 degrees (for medium-rare), 2 1/2 to 3 1/2 hours. Transfer roast to carving board, tent with foil, and let rest 20 minutes. 4. MAKE GRAVY Meanwhile, keeping in mind that handle will be hot, return skillet with vegetables to medium-high heat and cook, stirring occasionally, until vegetables are deep golden brown, about 5 minutes. Slowly whisk in consommé and water, scraping up any browned bits, and bring to boil. Reduce heat to medium and simmer until thickened, 10 to 15 minutes. Strain gravy through fine-mesh strainer into serving bowl; discard vegetables. Season with salt and pepper. 5. CARVE Remove kitchen twine from roast. Thinly slice roast crosswise against grain. Serve with gravy.
ROAST BEEF AND GRAVY
This is by far the simplest way to make roast beef and gravy. On busy days, I can put this main dish in the slow cooker and forget about it. My family likes it with mashed potatoes and fruit salad. -Abby Metzger, Larchwood, Iowa
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 10 servings.
Number Of Ingredients 4
Steps:
- Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender. Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 267 calories, Fat 14g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 517mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.
ROAST BEEF WITH GRAVY
"Start this simple roast in the morning and you'll have savory slices of meat and gravy ready at suppertime," writes Tracy Ashbeck of Wisconsin Rapids, Wisconsin. The tender beef is loaded with homemade taste and leaves plenty for main dishes later in the week.
Provided by Taste of Home
Categories Dinner
Time 6h5m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Cut roast in half; rub with 1/4 cup flour. Place in 5-qt. slow cooker. In a small bowl, combine soup and gravy mixes with remaining flour; stir in water until blended. Pour over roast. , Cover and cook on low for 6-8 hours or until meat is tender. Slice roast; serve with mashed potatoes and gravy.
Nutrition Facts : Calories 163 calories, Fat 5g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 337mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein.
GRANDMA'S ROAST BEEF
French chef and "Rotis" author Stephane Reynaud developed this simple but savory roast recipe as an homage to childhood feasts at his grandmother's house.
Provided by Martha Stewart
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Heat olive oil in a large skillet with a lid over medium heat. Add potatoes, carrots, shallots, and garlic; cook, stirring to combine. Add thyme and bay leaf; cover and cook, stirring occasionally, for 15 minutes. Season with salt and pepper.
- Heat 3 tablespoons butter in a roasting pan over high heat. Add beef and cook, turning, until browned on all sides. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of the steak reaches 120 degrees for rare, about 35 minutes.
- Remove roast from oven and tent with aluminum foil; let stand 10 minutes. Do not turn off oven.
- Transfer roast to a cutting board.
- Add wine to roasting pan, scraping bottom to remove browned bits. Add remaining 4 tablespoons butter and stir until smooth and creamy. Add vegetables to roasting pan; transfer to oven and roast for 5 minutes. Slice beef and serve with vegetables.
ROAST WITH GRAVY
Roast like grandma used to make and easy gravy. This is a recipe my grandmother has made for years. I love the gravy that goes with this! Serve with mashed potatoes and your favorite vegetables!
Provided by Laura Tanner-Humphreys
Categories Main Dish Recipes Roast Recipes
Time 2h45m
Yield 8
Number Of Ingredients 13
Steps:
- Heat olive oil in stock pot over medium heat; sear roast in the hot oil until slightly browned, about 2 minutes per side. Remove roast from pot and place on a plate. Cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
- Return seared roast to the stock pot; pour coffee and 1 1/2 cup water over roast. Add beef bouillon, basil leaves, 1 tablespoon salt, and pepper.
- Bring broth to a boil; reduce heat to medium low, cover stock pot, and simmer until meat is falling apart, 2 to 3 hours. Remove and discard basil leaves. Transfer roast to a serving dish and cover with a lid or aluminum foil, keeping the broth in the stock pot over medium heat.
- Whisk flour and 1/2 cup water together in a bowl until smooth. Slowly whisk flour mixture into broth until gravy is smooth and somewhat clear; season with salt. Pour about half the gravy over the roast and pour the rest into a gravy boat for serving.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 9.4 g, Cholesterol 158.1 mg, Fat 17.5 g, Fiber 0.8 g, Protein 47 g, SaturatedFat 5.6 g, Sodium 1152.3 mg, Sugar 1.4 g
More about "grandmas roast beef with gravy recipe 45"
BEEF POT ROAST WITH GRAVY | ULTIMATE GUIDE - MOM'S DINNER
From momsdinner.net
5/5 (6)Total Time 4 hrs 5 minsCategory DinnerCalories 553 per serving
- Place your Dutch Oven or heavy bottom pot on the stove top over medium heat, add 2 tbsp olive oil to warm.
- Meanwhile pat your chuck roast dry with a couple paper towels then sprinkle on the 2 tsp salt and 1 tsp pepper, coating both sides.
- Place the seasoned chuck roast in the pot and brown on the first side for 5 minutes, then flip and brown the other side for 5 minutes.Expert Tip: Do not disturb the roast while it is browning, it needs to stay in contact with the pan to properly brown.
GRANDMA'S POT ROAST RECIPE | FAMILY FAVORITE RECIPE
From mantitlement.com
5/5 (2)Total Time 2 hrs 45 minsCategory DinnerCalories 529 per serving
- Add the olive oil to a dutch oven over medium heat. you want a thin layer of oil at the bottom, so add as much as you need to coat the bottom of your dutch oven.
- Season the meat generously with salt and pepper, and then coat with the flour shaking off any excess.
- Once the oil is hot, add the roast to the pot and sear the meat on all sides until brown. Remove the roast from the pot and set on a board.
ROAST BEEF RECIPE WITH GRAVY (VIDEO) - NATASHASKITCHEN.COM
CLASSIC ROAST BEEF WITH GRAVY - CANADIAN BEEF | CANADA BEEF
From canadabeef.ca
Servings 8Estimated Reading Time 1 minCategory OvenTotal Time 1 hr 45 mins
GRANDMA'S BEST ROAST BEEF RECIPES | TASTE OF HOME
From stage.tasteofhome.com
CRAVING BEEF CURRY ON A BUSY DAY? HERE'S AN EASY RECIPE
From onmanorama.com
HOMEMADE GRAVY - MY GRANDMA'S RECIPE - BELLY LAUGH LIVING
From bellylaughliving.com
ROAST BEEF WITH GRAVY - COOKING WITH CURLS
From cookingwithcurls.com
POT ROAST WITH GUINNESS GRAVY RECIPE - THE SPICE HOUSE
From thespicehouse.com
GRANDMAS ROAST BEEF WITH GRAVY RECIPE 45
From tfrecipes.com
RECIPE: GRANDMA’S ROAST BEEF WITH GRAVY {COOK’S COUNTRY}
From sweetnicks.com
EASY ROAST BEEF RECIPE WITH BEEF GRAVY - YOUTUBE
From youtube.com
GRANDMA'S RECIPES | ROAST BEEF RECIPE WITH GRAVY
From facebook.com
GRANDMA'S ROAST BEEF WITH GRAVY | COOK'S COUNTRY RECIPE
From americastestkitchen.com
QUICK AND EASY ROAST BEEF GRAVY - GLENDA EMBREE
From glendaembree.com
CLASSIC ROAST BEEF WITH GRAVY - EASY PEASY MEALS
From eazypeazymealz.com
EASY SHREDDED BEEF SANDWICHES - NATASHASKITCHEN.COM
From natashaskitchen.com
28 BEST GROUND BEEF RECIPES
From allrecipes.com
You'll also love