Roast Beef 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.

SUNDAY ROAST BEEF AND GRAVY

Steps:

• Preheat oven to 400 degrees F.
• Using a heavy hand, season rib-eye roast with salt and pepper on all sides. Heat olive oil in a large Dutch oven or a roasting pan. Place beef in hot pan and sear until deep golden brown on all sides. Transfer the pan to the oven and roast for about 15 minutes per pound for medium-rare, making an approximate hour of cooking time. Remove the pan from oven and transfer the beef to a cutting board. Allow meat to rest for at least 15 minutes, tented with foil, before carving.
• Gravy:
• Pour off excess fat from the Dutch oven (reserve for Thyme for Yorkshire Pudding, if desired) and place on the stovetop over medium heat. Add shallots and cook until soft and brown, about 4 to 6 minutes. Deglaze the pot with 1/2 cup of the wine, scraping up browned bits from the bottom. Add remaining wine, bring to a boil and reduce by half. Add stock and simmer until reduced again by about half. Pass the gravy through a fine mesh sieve and return to the pan. Bring back to a boil, then lower the heat and simmer until desired gravy consistency is reached. Taste for seasoning and adjust, if necessary. Carve beef against the grain, into thin slices, and serve with gravy.

ROAST BEEF WITH GRAVY

Steps:

• Place beef in shallow roasting pan. Sprinkle granules and soup mix over roast. Pour beef broth over all. Cover and bake in 350 degree oven for about 1 hours or until beef is fork tender. Remove beef. Mix 1 tablespoons drippings and flour in roasting pan. Cook and stir until mixture boils and thickens. Slice beef and serve with gravy.

ROAST BEEF & GRAVY

Steps:

• Pat the roast dry with paper towels. Rub 2 teaspoons salt evenly over the surface of the meat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
• Adjust the oven rack to the lower-middle position and preheat the oven to 275 degrees. Again, pat the roast dry with paper towels and rub with 1 teaspoon of pepper. Heat the oil in a large Dutch oven or heavy pot over medium-high heat until just smoking. Brown the roast on all sides, 8 to 12 minutes, then transfer to a V-rack set inside of a roasting pan (if you don't have a V-rack, use a wire rack set on a rimmed baking sheet.) Do NOT wipe out the Dutch oven. Transfer the roasting pan to the oven and cook until the center of the meat registers 120 to 125 degrees on an instant-read thermometer (for medium-rare), 1 1/2 to 2 hours. Adjust cooking time, if you like your roast more or less done. Here is a list of temperatures to test for doneness: Cook until meat thermometer registers for -- RARE - 115 to 120 degrees -- MEDIUM-RARE - 120 to 125 degrees -- MEDIUM - 130 to 135 degrees -- MEDIUM-WELL - 140 to 145 degrees -- WELL-DONE - 150 to 155 degrees.
• Meanwhile, add the chopped mushrooms to the fat in the Dutch oven and cook over medium heat until golden, about 5 minutes. Stir in the minced onion, chopped carrot, and chopped celery and cook until browned, 8 to 10 minutes. Stir in the tomato paste, minced garlic, and flour and cook until fragrant, about 2 minutes. Stir in the red wine and broth, scraping up any browned bits with a wooden spoon. Bring to a boil, then reduce the heat to medium and simmer until thickened, about 10 minutes. Strain the gravy, then stir in the Worcestershire sauce and season with salt and pepper, to taste; cover and keep warm.
• Transfer the roast to a cutting board, tent with foil, and let rest for 20 minutes. Slice the roast crosswise against the grain into 1/2-inch-thick slices. Serve with the gravy.

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.

TRADITIONAL ROAST BEEF WITH GRAVY

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

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.

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!