BEEF ROAST AND ONION GRAVY
Flavorful beef stock serves double-duty in this tasty recipe as it is used as a basting sauce for the roast and to make the savory onion-studded pan gravy.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 2h10m
Yield 12
Number Of Ingredients 8
Steps:
- Heat the oven to 325 degrees F. Place the beef, fat-side up, onto a rack in a shallow roasting pan. Season the beef with half the black pepper.
- Roast for 1 1/2 hours for medium-rare or until desired doneness. Remove the beef from the pan. Let the beef stand for 15 minutes before slicing.
- Add the oil to the roasting pan and heat over medium heat. Add the onion, garlic, parsley and remaining black pepper to the pan. Cook and stir until the onion is tender-crisp, scraping up the browned bits from the bottom of the pan.
- Stir the stock and flour in a large bowl until smooth. Add the stock mixture to the pan. Cook and stir until the mixture boils and thickens. Serve the gravy with the beef.
Nutrition Facts : Calories 281.1 calories, Carbohydrate 3.4 g, Cholesterol 69.1 mg, Fat 18.5 g, Fiber 0.2 g, Protein 23.8 g, SaturatedFat 6.8 g, Sodium 184.1 mg, Sugar 1 g
BEEF ROAST WITH GRAVY
I always asked Mom to fix this for special occasions just to smell the aroma of that rich gravy as it cooked. -Nancy Kreiser, Lebanon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 314 calories, Fat 12g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 995mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 36g protein.
BOTTOM ROUND ROAST WITH ONION GRAVY
This is the easiest roast recipe and requires little work for a lot of flavor. The vinegar sounds awful but it makes it really good. Its an easy main dish for busy moms!
Provided by Susan
Categories Main Dish Recipes
Time 4h10m
Yield 6
Number Of Ingredients 7
Steps:
- Place sliced onions in the bottom of a Dutch oven or stock pot. Season the roast with salt and pepper, and place on top of the onions. Add the vinegar and bay leaf to the pan, and heat over high heat to get it simmering. Reduce heat to low, cover, and simmer for 3 to 4 hours. Try not to take the lid off while cooking.
- When the roast is done, remove it from the pan to a serving platter. Mix the flour into the water, and pour into the drippings from the roast. Simmer over medium heat, stirring frequently until thickened. Carve roast, and serve with the pan gravy.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 11.3 g, Cholesterol 127 mg, Fat 22.5 g, Fiber 1.9 g, Protein 39.3 g, SaturatedFat 8.5 g, Sodium 167.5 mg, Sugar 4.7 g
POT-ROAST BEEF WITH FRENCH ONION GRAVY
Silverside and topside are cheaper and leaner cuts of meat, well-suited to slow-cooking. The stock and juices make a great sauce when combined with caramelised onions
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.
- Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs. (I like to turn the beef halfway through cooking.)
- Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.
- When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.
Nutrition Facts : Calories 487 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
ROAST BEEF WITH CARAMELISED ONION GRAVY
Rare roast topside is the ultimate centrepiece - make it extra special with Marmite and sweet onion gravy
Provided by Sarah Cook
Categories Lunch, Main course
Time 2h
Number Of Ingredients 10
Steps:
- Crush the peppercorns, mustard powder, thyme and celery seeds together with some salt, using a pestle and mortar. Stir in the oil, then rub it all over the beef. (If you have time, cover and chill the joint overnight to marinate. Bring the beef out of the fridge 1 hr before roasting.)
- Heat oven to 190C/170C fan/gas 5 and sit the joint in a snug-ish roasting tin. Roast for 12 mins per 450g/1lb (about 55 mins for a 2kg/4lb 8oz joint) for medium-rare, or 15 mins per 450g/1lb (about 1 hr 10 mins) for medium-well.
- Remove from the oven, lift onto a platter, cover with foil and rest for 30 mins. If you're making the Yorkies (p90), increase oven to 220C/200C fan/gas 7.
- For the gravy, pour any juices from the roasting tin into a jug. Let the juices separate, then spoon 2 tbsp of the fat back into the tin - if there is no fat, use 2 tbsp butter instead. Discard any other fat. Sit the roasting tin on the hob and stir in the flour, stock cubes, onion chutney or marmalade and Marmite. Cook for 1 min, stirring well to scrape up any beefy bits stuck to the tin, then gradually stir in 750ml hot water from the kettle. Bubble to thicken to a nice consistency, then gently keep warm until ready to serve with the beef, carved into slices.
Nutrition Facts : Calories 591 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 72 grams protein, Sodium 1.2 milligram of sodium
MUSHROOM AND ONION GRAVY FOR ROAST BEEF
Not just for the roast beef, this creamy gravy can go over any meat you like.
Provided by Kylie
Categories Gravy and Sauces
Number Of Ingredients 9
Steps:
- Finely dice the onions and slice the mushrooms
- Over medium heat, add the oil and onions to a frypan and stir until the onion is coated in the oil.
- Add the butter and mushrooms and continue to stir until they are tender.
- Add the broth, cream, and mustard. Bring to the boil and then simmer until it starts to slightly thicken.
- If you want a thicker gravy, combine the water and cornstarch together, and then slowy add it to the gravy while stiring.
- Add the Worcestershire Sauce, this is optional though.
Nutrition Facts : Calories 272 kcal, Fat 26.6 g, SaturatedFat 14.8 g, Cholesterol 80 mg, Sodium 94 mg, Carbohydrate 7.5 g, Fiber 1.1 g, Sugar 2.4 g, Protein 3.3 g, ServingSize 1 serving
ROAST BEEF SANDWICHES WITH MUSHROOM & ONION GRAVY
I have had a yen for this sandwich for awhile now and decided to have it made and see how it turned out. Well, it was great! It was very easy and it turned out yummy or maybe it was because I wanted it so badly.
Provided by Manami
Categories Lunch/Snacks
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Slice English muffins and toast them until light brown.
- In a 10" nonstick skillet, melt butter over medium heat.
- Add onion and mushrooms; cook and stir 3-4 minutes or until onion is crisp-tender.
- Then add garlic and saute for 30 seconds to 1 minute longer.
- Reduce heat to medium-low; stir in gravy, white wine, Worcestershire sauce, thyme, and black pepper to taste.
- Add beef slices to gravy mixture.
- Cook over medium-low heat 2-3 minutes or until hot.
SLOW COOKER ROAST BEEF AND GRAVY
Slow cooker roast beef and gravy recipe that is fork tender and full of flavor. Use chuck roast for a cheap Crockpot dinner everyone loves.
Provided by The Typical Mom
Categories Entree Main Course
Number Of Ingredients 7
Steps:
- Spray inside of slow cooker with non stick spray. Cut roast in half width wise and lay in bottom.
- In a small bowl whisk the other ingredients (except salt and pepper) together to make a sauce/gravy. Pour this over your meat.
- Cover and cook on low for 6-8 hours (timing will depend on how thick your piece is and how fall apart you want it to be). Once fork tender remove, shred or slice and serve with gravy. Season with salt and pepper when served.
Nutrition Facts : ServingSize 2 oz, Calories 267 kcal, Carbohydrate 8 g, Protein 41 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 101 mg, Sodium 3849 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g
BEEFY ONION ROAST WITH GRAVY
Make and share this Beefy Onion Roast With Gravy recipe from Food.com.
Provided by Smadden
Categories Roast Beef
Time 1h15m
Yield 8-9 serving(s)
Number Of Ingredients 10
Steps:
- Pre heat over to 375 degree. In a small bowl mix the mayo and the dry soup mix. Cut garlic into thin slices. Cut slits into roast and place garlic slices in the slits. Place roast in a racked roasting pan. Cover the roast with the mayo mixture. Add the veggies around the roast. Cook for 45 minutes at 375 then reduce to 325 and cook until roast reaches 150 degrees for medium rare.
- To make the gravy.
- Remove veggies and roast and place on a serving plate. Place roasting pan over two burners and add beef brother and reduce on medium heat for about 10 minutes, Add the flour until the desired consistancy is acheived.
- Serve roast with gravy.
Nutrition Facts : Calories 740.2, Fat 48.1, SaturatedFat 19.7, Cholesterol 165, Sodium 259.7, Carbohydrate 32.7, Fiber 4.8, Sugar 6.1, Protein 45.1
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.
BEEF ROAST AND ONION GRAVY
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.
BEEF IN ONION GRAVY
Steps:
- In a 1-1/2-qt. slow cooker, combine the soup, soup mix, broth and tapioca; let stand for 15 minutes. Stir in the beef. Cover and cook on low for 6-8 hours or until meat is tender. Serve over noodles or mashed potatoes.
ROAST BEEF WITH GLAZED ONIONS AND WORCESTERSHIRE GRAVY
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.
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- In a small bowl, combine the salt, onion powder, garlic powder, chili powder, black pepper, worcestershire sauce, maple syrup and liquid smoke and whisk until well combined.
- Pour the marinade over the roast and spread it over the entire cut of beef. Cover with plastic wrap and refrigerate at least 8 hours or overnight.
- Set the roasting pan over a burner on the stove. Turn the burner up to medium high heat. Add the vinegar to the caramelized onion and shallot mixture in the bottom of the pan. Stir with a wooden spoon until the vinegar has infused the onions and starts to bubble.
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- Trim and tie roast, pat dry, and rub with kosher salt. Then transfer it into the fridge for 1-24 hours.
- Place rack to lower-middle position and preheat oven to 275. Meanwhile, pat roast dry again, spray V rack with vegetable oil, season roast with black pepper, heat oil in a heavy bottomed pan and cook roast on all sides (8-12 minutes per side).
- Remove drippings and save for later. Transfer beef to the prepared roasting pan and cook until beef reaches 120-125 degrees ( 1 ½ - 2 hours cooking time).
- Add mushrooms to the heavy bottomed pot and cook over medium-high heat until soft and golden brown. Add in the onions, carrot, and celery and continue to cook until soft.Then, add flour, onion powder, garlic powder, garlic, and tomato paste to the pot, cooking for another 2 minutes. Slowly stir in wine and broth, whisking or stirring to get rid of any lumps. Bring to a boil. Then reduce heat to medium, and let simmer until thickened, about 10 minutes. Lastly, strain through a fine mesh strainer over a bowl, to make a fabulous gravy. Discard what is in the strainer. Stir in Worcester sauce and season.
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