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
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.
EASY OVEN BEEF AND GRAVY
This recipe comes from Cookbooks Online. This is a easy and nutritious main meal. You can put it in the oven and go about other things as it fixes itself. My family loves this recipe and perfers that I double it to make more gravy for over noodles and mashed potatoes. I tried this in a crockpot while camping after a reviewer had said they have made it that way. I used frozen stew beef. I let it cook on low 9 hours (by accident we were at a water park) and it turned out great for my family the meat just fell apart. I did need to thicken it with 1/4 cup cold water and 2 tablespons cornstarch.
Provided by internetnut
Categories One Dish Meal
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix the soups and water together using a electric mixer in a bowl.
- Place the cubed beef in a oven proof dish.
- Pour the soup mix over the beef and gently fold until all the meat is covered.
- Cover the dish and bake at 325 for 2 hours, stirring several times.
- Serve this over mashed potatoes or noodles.
Nutrition Facts : Calories 1091.2, Fat 110.6, SaturatedFat 45.4, Cholesterol 150.3, Sodium 1100.7, Carbohydrate 9.1, Fiber 0.6, Sugar 1.1, Protein 13.9
OVEN BEEF AND GRAVY (AWESOME)
I recently played around and created this (kind of) It is awesome over rice or served with mashed potatoes.
Provided by pickypeanut davis
Categories Weeknight
Time 3h30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Boil water then dilute bouillon cube (set aside this broth).
- Slice onion into rings, and cut up mushrooms (place in bowl and set aside).
- cut steaks to desired serving size (I cube them.).
- Coat steak pieces in flour, then salt and pepper them well.
- Heat oil in large frying pan on med high.
- Place meat in oil and sear till brown (2 minutes usually works).
- Remove meat from oil and place into a glass casserole dish.
- Leave oil on heat and and 1/4 cup of flour and stir in left over hot oil then quickly add mushrooms and onions.
- Stir in heat till browning slightly, then slowly stir in broth.
- Let this thicken slightly then pour over meat.
- In casserole dish of meat and grave stir in rosemary and celery seed.
- Cover and cook in preheated oven at 325 degrees for 2 1/2- 3 hours (meat will be very tender).
Nutrition Facts : Calories 582.7, Fat 37.4, SaturatedFat 5.6, Cholesterol 0.2, Sodium 315.2, Carbohydrate 54.6, Fiber 2.8, Sugar 3.1, Protein 7.9
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