Classic Roast Beef And Gravy Recipe 375 Food

CLASSIC GRAVY

Steps:

• Place the giblets in a saucepan, cover with water and bring to a boil. Cook until the giblets are cooked through, 20 to 25 minutes. Remove the pan from the heat and let the giblets sit in the water, allowing them to cool.
• Remove the giblets from the saucepan and chop the liver and gizzards. Pick the meat from the neck bone and discard the bones. Save the giblet broth.
• Pour the turkey drippings from the roasting pan into a pitcher. Allow the fat to rise to the top, leaving the stock juices at the bottom. Ladle or pour the fat into a separate container.
• Place the roasting pan on the stove over medium heat. Add 1/4 to 1/2 cup of the reserved fat. Sprinkle over the flour and whisk to combine, scraping the brown bits from the bottom of the pan. If it is too oily, sprinkle in another 1 to 2 tablespoons of flour. If it is too dry, add more fat and stir until the flour and fat are combined. Continue to cook the roux until it is golden brown, 4 to 5 minutes.
• While whisking, pour in the chicken stock. Cook, whisking gently, until the mixture begins to thicken. Pour in the stock juice drippings from the pitcher and continue to cook, stirring, until thick, 4 to 5 minutes. Thin as needed with the giblet stock and additional broth if needed. Stir in the giblets and season to taste with salt and black pepper. Cook for another 5 minutes or so until the giblets are warmed through, then serve.

CLASSIC ROAST BEEF

Steps:

• Salt the roast and let it come to room temp: The beef should be brought as close to room temperature as possible before you start to roast it, so that it cooks more evenly. Remove it from the refrigerator at least 1 hour, preferably 2 hours, before cooking. Open the wrapping, sprinkle all sides with salt, and wrap it up again.
• Preheat the oven to 375°F: (190°C). Move a rack to the center of the oven, and place the other one underneath.
• Roast to an internal temp of 135°F to 140°F: When juices start to drip from the roast, and it is browned on the outside, check the roast's internal temperature with a meat thermometer. Remove the roast from the oven when the internal temperature of the roast is 135°F to 140°F (for medium rare meat).

ROAST BEEF AND GRAVY

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.

ROAST BEEF WITH GRAVY

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.

CLASSIC ROAST BEEF WITH GRAVY

Steps:

• Rub oven roast all over with olive oil, garlic, fresh thyme, salt; and 1/4 tsp pepper. Place on greased rack in roasting pan.
• Roast in 450°F oven until beginning to brown, about 10 minutes. Reduce heat to 275°F and roast, basting occasionally, until instant-read thermometer inserted in centre reads 140°F for medium-rare, about 1 hour. Transfer to cutting board; tent with foil. Let rest for 15 minutes before thinly slicing across the grain.
• While roast is resting, drain all but 2 tbsp fat from pan. Sprinkle in flour; cook over medium-high heat, stirring, until golden, about 3 minutes. Stir in red wine, scraping up browned bits with wooden spoon. Whisk in beef broth and 1/4 tsp pepper; bring to boil over medium heat. Cook, whisking occasionally, until thickened, about 5 minutes. Strain through fine-mesh sieve; stir in chopped fresh parsley, Dijon mustard and any accumulated juices from cutting board. Serve with beef.
• Image Credit: Recipe image provided by Canadian Living Test Kitchens

EASY ROAST BEEF

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.

CLASSIC ROAST BEEF AND GRAVY RECIPE - (3.7/5)

Steps:

• Instructions 1. Pat roast dry with paper towels. Rub 2 teaspoons salt evenly over surface of meat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours. 2. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Pat roast dry with paper towels and rub with 1 teaspoon pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Brown roast all over, 8 to 12 minutes, then transfer to V-rack set inside roasting pan (do not wipe out Dutch oven). Transfer to oven and cook until meat registers 125 degrees (for medium-rare), 1½ to 2 hours. 3. Meanwhile, add mushrooms to fat in Dutch oven and cook until golden, about 5 minutes. Stir in onions, carrot, and celery and cook until browned, 5 to 7 minutes. Stir in tomato paste, garlic, and flour and cook until fragrant, about 2 minutes. Stir in wine and broth, scraping up any browned bits with wooden spoon. Bring to boil, then reduce heat to medium and simmer until thickened, about 10 minutes. Strain gravy, then stir in Worcestershire and season with salt and pepper; cover and keep warm. 4. Transfer roast to cutting board, tent with foil, and let rest 20 minutes. Slice roast crosswise against grain into 1/2-inch-thick slices. Serve with gravy.

ROAST BEEF AND GRAVY

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.

BASIC ROAST BEEF WITH GRAVY

Steps:

• in very large cast iron skillet with a metal rack in it lace roast fat side up. season well with salt, pepper and garlic powder.
• in a preheated 325* oven place roast for 1 hour. turn oven off during last 10 minutes and let sit for 30 minutes while making your addtional dishes like mashed potatoes!
• once you are ready to make gravy remove roast and let sit on plate not cutting until ready to serve.
• in cast iron skillet you cooked in pour water and turn up the heat add base and aujus mix and stir well to incorporate the powder.
• let come to a boil for about 3-5 mionutes thicken with cornstarch and water.
• and serve with all your favorites!
• slice the meat thinly almost shaving it against the grain the juices should flow
• leftovers? how about a open faced derby sandwich- hot roast beef and gravy over toasted bread! or maybe a french dip sandwich to take to work!