ROAST BEEF AND GRAVY
Prepared in a slow cooker, this is a simple way to make roast beef and gravy. Serve with mashed potatoes and fruit salad for a complete meal.
Provided by weezard1
Categories Main Dish Recipes Roast Recipes
Time 8h10m
Yield 8
Number Of Ingredients 5
Steps:
- Cut chuck roast in half; place in slow cooker. Combine cream of mushroom soup, beef broth, sherry, and soup mix in a bowl; pour over roast.
- Cover and cook on Low until meat is tender, 8 to 9 hours.
Nutrition Facts : Calories 335.9 calories, Carbohydrate 8.9 g, Cholesterol 77.5 mg, Fat 22.7 g, Fiber 0.2 g, Protein 22.3 g, SaturatedFat 8.3 g, Sodium 1071.1 mg, Sugar 1.3 g
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
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.
ROAST BEEF WITH MARSALA GRAVY
Provided by Melissa d'Arabian : Food Network
Time 13h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the roast in a shallow baking dish and rub with the salt and pepper. Place in the refrigerator uncovered 8 hours or overnight. Before cooking, let the roast sit at room temperature for about 1 hour. Using a thin sharp knife, poke slits all over the top and sides of the roast and stuff each slit with a garlic sliver.
- Preheat the oven to 400 degrees F.
- In a medium roasting pan fitted with a rack, place the beef on the rack and pour 1 cup water, 1/4 cup broth, and 1/2 cup wine into the bottom of the pan. Roast the beef for 15 minutes and turn down the heat to 325 degrees F. Cook for an additional 45 minutes to an hour, until the internal temperature of the beef is 120 degrees F, adding the remaining 1/4 cup water to the pan, if necessary.
- Remove the roast from the oven, transfer the roast to a warmed platter and tent with foil to rest. Meanwhile, place the roasting pan over high heat and deglaze with the remaining wine. Add a large sprig of fresh rosemary to the sauce. Reduce by 1/3. Stir the flour into the remaining 3/4 cup broth and then whisk into the sauce. Simmer until thickened. Remove the rosemary sprig, stir in the butter and season with salt and pepper, to taste. Serve the sauce with the sliced roast beef.
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.
EASY ROAST BEEF
This easy roast beef recipe with carrots and a simple gravy is ideal for a stunning Sunday dinner for the family. It takes just 15 minutes to prepare
Provided by James Martin
Categories Dinner, Main course
Time 1h15m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat oven to 240C/220C fan/gas 9.
- Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 950g beef top rump joint.
- Put 1 onion, cut into 8 wedges, and 500g carrots, halved lengthways, into a roasting tin and sit the beef on top, then cook for 20 mins.
- Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.
- Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm.
- Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.
- For the gravy, put the tin with all the meat juices and onions back onto the hob.
- Stir in 1 tbsp plain flour, scraping all the stuck bits off the bottom of the tin. Cook for 30 seconds, then slowly stir in 250ml beef stock, little by little.
- Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.
Nutrition Facts : Calories 546 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 52 grams protein, Sodium 0.65 milligram of sodium
TRADITIONAL ROAST BEEF WITH GRAVY
Make and share this Traditional Roast Beef With Gravy recipe from Food.com.
Provided by evelynathens
Categories Roast Beef
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F.
- Rub outside of meat with pepper, salt and garlic.
- Place on a rack in a baking dish; pour 1/3 cup water into bottom of baking dish.
- Roast beef, allowing 25 minutes per pound for medium rare, a little longer for well done.
- Cover loosely with foil.
- Stand for 15 minutes before carving.
- To prepare gravy: drain off all except 1 tblsp of fat from the baking dish.
- Place dish over a low heat.
- Add flour and stir well to incorporate all the bits and pieces in the dish.
- Cook, stirring constantly, over medium heat until well-browned, taking care not to burn.
- Combine wine, stock and tomato paste.
- Gradually stir into flour mixture.
- Heat, stirring constantly, until gravy boils and thickens.
- Cook for about 3 minutes.
- Season to taste.
ROAST BEEF WITH GRAVY
Make and share this Roast Beef With Gravy recipe from Food.com.
Provided by CookingONTheSide
Categories Roast Beef
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 401.1, Fat 16.7, SaturatedFat 6, Cholesterol 124.7, Sodium 1448, Carbohydrate 19.3, Fiber 3.8, Sugar 7.5, Protein 45.1
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