Roast Beef With Glazed Onions And Worcestershire Gravy Recipes

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the onion, garlic, parsley and black pepper and cook until the onion is tender-crisp, stirring often. Stir the stock in the skillet and heat to a boil. Remove the skillet from the heat.
• Place the beef in a roasting pan and brush with the stock mixture. Roast at 350 degrees F for 1 hour or to desired doneness, brushing occasionally with the stock mixture. Remove the beef from the roasting pan.
• Stir the flour in the skillet. Stir the flour mixture in the roasting pan. Cook and stir over medium heat until the mixture boils and thickens. Serve the gravy with the beef.

Steps:

• In a roasting pan combine well the onions, the tomatoes, the oil, and salt and pepper to taste and roast the mixture in the middle of a preheated 500°F. oven for 10 minutes. Stir the mixture, put the beef, seasoned with salt and pepper, on top of it, and roast the beef and the onion mixture in the oven for 15 minutes. Reduce the temperature to 350°F. and roast the beef for 12 minutes more per pound, or until a thermometer registers 135°F., for medium-rare meat.
• Transfer the beef to a cutting board and let it stand for 30 minutes. Transfer three fourths of the onion mixture to a bowl and reserve it, keeping it warm, covered. To the mixture remaining in the roasting pan add the flour and cook the mixture over moderate heat, stirring, for 3 minutes. Whisk in the broth, the water, the Worcestershire sauce, and any juices that may have accumulated on the cutting board and simmer the gravy, whisking and scraping up the brown bits, for 10 minutes. Transfer the gravy to a small saucepan and skim the fat from the top. Just before serving, carve the beef, arrange it on a platter with the reserved onion mixture, and garnish it with the rosemary sprigs. Bring the gravy to a boil, transfer it to a gravy boat, and serve it with the beef.

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.

Steps:

• Place carrots and mushrooms in a 4- or 5-qt. slow cooker. Sprinkle roast with garlic powder and pepper. In a large skillet, brown roast in oil on all sides. Transfer to slow cooker., Combine the gravy, mushroom soup, water and onion soup mix; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Skim fat from gravy if necessary; serve gravy with beef.

Steps:

• Place rack in middle of oven.
• Preheat to 450F.
• In a roasting pan, combine well the onions, tomatoes, oil and 1/2 cup of water.
• Season to taste and roast for 10 minutes.
• Season beef; give onions and tomatoes a stir and place beef on top of the vegetables; roast 15 minutes longer.
• Reduce temperature to 350F and roast beef for 36 minutes longer (12 minutes more per pound), or until a meat thermometer registers 135F for medium-rare meat.
• Transfer to a cutting-board and let stand 30 minutes.
• Transfer ¾ of onion mixture to a bowl and reserve, keeping warm, covered.
• To the mixture remaining in the pan, add flour and cook over moderate heat, stirring, for 3 minutes.
• Whisk in broth, water, Worcestershire Sauce and any juices that may have accumulated on cutting board and simmer, whisking and scraping up browned bits, for 10 minutes.
• Transfer to a small pan and skim off fat.
• Just before serving, carve beef, arrange on platter with reserved onion mixture.
• Serve with gravy.

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.

Steps:

• Preheat oven to 450 degrees F.
• Rub roast with vegetable oil.
• Sprinkle with salt and pepper.
• Place roast, onion, celery, carrot and tomatoes in a roasting pan.
• In a large bowl, combine tomato paste, Worcestershire, consomme, and 1 cup broth, whisking well.
• Pour over roast.
• Bake, uncovered, for 30 minutes.
• Reduce heat to 350 degrees.
• Cover roasting pan, and bake for 2 1/2 hours.
• Carefully remove roast and vegetables from pan.
• Skim excess fat from pan and reserve drippings.
• Bring 1 1/2 cups drippings to a simmer over medium heat in roasting pan.
• Add flour, whisking well.
• Cook over medium heat for 3-4 minutes, or until mixture begins to thicken.
• Add 1 cup broth, whisking well.
• Cook for 3-4 more minutes, whisking constantly.
• Add 1/2 cup broth, whisking well.
• Cook for 3 minutes.
• Add remaining 1/2 cup broth, whisking well.
• Cook for 3-4 minutes, or until gravy is thickened.