Trisha Yearwood Pot Roast Food

TRISHA YEARWOOD'S ROAST BEEF WITH GRAVY

Steps:

• Preheat the oven to 450F
• Line a 9x13x2 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, 3-4 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

CORDELIA'S ROAST BEEF

Steps:

• Rub the salt into the meat very well. Coat the meat with the flour.
• Heat the vegetable oil in a large cast-iron Dutch oven and sear the roast on all sides. Transfer the roast to a platter and scrape the pan to loosen the drippings. Add the French onion and mushroom soups and 3 3/4 cups water to the pan. Bring to a boil, then reduce the heat to a simmer. Return the roast and its juices to the pan, cover and cook until the meat is tender, about 3 hours. Remove the roast to a platter or cutting board to rest.
• Slice and serve with the pan gravy.