Herbed Beef Roast With Tomato Gravy Food

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.

HERB-CRUSTED ROAST BEEF

Steps:

• Preheat oven to 325°. Place roast with fat side up in ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast. , Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a warm serving platter. Let stand 10-15 minutes. , Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, reserved fat and remaining water. Bring to a boil; cook and stir 2 minutes or until thickened. Slice roast; serve with gravy.

HERBED ROAST BEEF

Steps:

• In a small bowl, combine the fennel seed, rosemary, basil, marjoram, savory, thyme, sage and salt; rub over roasts. Place roasts fat side up on a rack in a roasting pan. Top with onions and rosemary sprigs., Bake, uncovered, at 350° for 2-1/2 to 3-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Discard onions and rosemary. Let roasts stand for 10-15 minutes before slicing. Meanwhile, in a small bowl, combine sauce ingredients. Serve with beef.

HERBED POT ROAST WITH VEGETABLES

Steps:

• Trim excess fat from beef. Rub Dutch oven with fat.
• Cook beef in Dutch oven over medium heat about 10 minutes or until brown.
• Sprinkle with marjoram, basil, salt, pepper and garlic; add cider and water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.
• Add vegetables, parsley and, if necessary, 1/4 cup water. Cover and simmer about 45 minutes or until vegetables and beef are tender.

HERBED BEEF ROAST WITH TOMATO GRAVY

Steps:

• Preheat oven to 325°; line a 13 x 9 inch pan with foil, and coat with cooking spray.
• Combine the mince garlic, and next 5 ingredients in a small bowl.
• Rub mixture over rump roast; place roast in prepared pan.
• Bake for 1 hour and 10 minutes or until a meat thermometer inserted in thickest portion reads 145° (medium rare); let stand 10 minutes.
• Meanwhile, prepare jasmine rice according to package directions.
• Tomato Gravy: melt butter in a small saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 minute.
• Slowly whisk in broth; bring to a boil; whisk in tomato paste and next 3 ingredients; decrease heat, and simmer 5 minutes or until thoroughly heated.
• To serve: cut roast in slices; serve with hot cooked rice and Tomato Gravy.

HERB-CRUSTED ROAST BEEF

Steps:

• Put the roast with the fat side up, in an ungreased roasting pan.
• Mix together the cloves, mustard, lemon juice, oil, and Worcestershire sauce; stir to mix well.
• Pour over and evenly coat the roast.
• In a bowl, add the next 6 ingredients; mixing well.
• Rub herb mixture over roast.
• Bake roast, uncovered, at 325 degrees for 1 3/4 to 2 1/4 hours or until desired degree of doneness.
• Remove from oven and place roast on a warm serving platter.
• Let stand for 10-15 minutes.
• Add 2 cups water and bouillon granules to pan drippings.
• Bring mixture to a boil.
• Mix together flour and 1/3 cup of water; stirring until smooth; gradually add to pan.
• Cook until bubbly and thickened, stirring constantly.
• Slice roast and serve with gravy.

HERBED ROAST BEEF

Steps:

• Trim and tie roast if desired. In a small bowl, combine the fennel seed, crushed rosemary, basil, marjoram, savory, thyme, and sage; rub over roast.
• Place fat side up in a roasting pan. Top with onion and rosemary sprigs. Bake, uncovered, at 350°F for 2-3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°F, medium 160°F, well-done 170°F).
• Discard onion and rosemary. Let roast stand for 10-15 minutes before slicing. meanwhile, in a small bowl, combine the sauce ingredients. Serve with beef.

SLOW-COOKER BEEF ROAST WITH TOMATO GRAVY

Steps:

• Cook meat in large skillet sprayed with cooking spray on medium heat 5 min. on each side or until evenly browned on both sides.
• Combine all remaining ingredients except squash in slow cooker sprayed with cooking spray; top with meat and squash. Cover with lid.
• Cook on LOW 10 to 12 hours (or on HIGH 5 to 6 hours).
• Use slotted spoon to transfer meat and vegetables to platter. Skim and discard fat from surface of pasta sauce mixture in slow cooker. Serve meat and vegetables topped with pasta sauce mixture.

HERBED POT ROAST

Steps:

• Combine seasonings; sprinkle over meat. Add broth and bring to a boil. , Cover and bake at 325° for 2 hours, basting occasionally. Add the carrots, potatoes, onion and water. , Cover and bake for 1 hour longer or until beef and vegetables are tender. Thicken pan juices for gravy if desired.

BRAISED BEEF AND VEAL WITH TOMATO GRAVY

Steps:

• Cut beef and veal into 2-inch pieces. Combine flour and rustic rub in a small bowl. Working with 1 piece at a time, lightly coat meat with seasoned flour, then gently pound meat to 1/4 inch thick with flat side of a meat pounder, turning meat over occasionally.
• Heat oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté all meat, stirring constantly and turning over, until evenly and lightly browned on both sides, 5 to 6 minutes. Add onion, bell pepper, and celery and cook, stirring and scraping up any brown bits from bottom and side of pot, until softened, 5 to 6 minutes. Add tomatoes and garlic and cook, stirring frequently and scraping bottom and side of pot, 3 minutes. Add bay leaves, thyme, oregano, basil, salt, cayenne, black pepper, broth, and wine, then reduce heat and simmer, partially covered, stirring occasionally, until meat is very tender, about 1 1/2 hours.
• Discard bay leaves and stir scallions and parsley into grillades. Serve immediately.

CROCK POT HERBED BEEF POT ROAST

Steps:

• Place roast in crock pot. Add garlic, onion, potatoes, carrots and seasonings.
• In a small bowl, whisk together 1 cup of beef broth and flour. Pour into crock pot over meat and vegetables. Then pour in Worcestershire sauce, red wine and remaining broth.
• Set crock pot on high and cook for 4-6 hours or cook on low for 6-8 hours.
• To serve, carefully remove meat to a platter and arrange vegetables around the roast and serve with gravy.
• Enjoy!

SLOW COOKER EASY POT ROAST WITH RICH TOMATO GRAVY

Steps:

• Pat roast dry with paper towel.
• In a skillet, heat oil over medium-high heat.
• Add roast and cook, turning, until brown on all sides, about 7 to 10 minutes.
• Transfer to slow cooker.
• Reduce heat to medium.
• Add onions, celery and carrots to pan and cook, stirring, until vegetables are softened.
• Add garlic, mustard, thyme, salt and pepper and cook, stirring, for 1 minute.
• Sprinkle mixture with flour and stir.
• Add tomato soup and beef broth and cook, stirring, until thickened.
• Stir in Worcestershire sauce.
• Pour mixture over roast, cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours, until meat is very tender.
• Remove roast from slow cooker and place on serving platter.
• Stir in brown sugar and vinegar, if using, to pan juices.
• Pour sauce over roast or serve in a separate sauce boat.