Trisha Yearwoods Roast Beef With Gravy 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

GARLIC ROAST BEEF

Steps:

• Preheat the oven to 475 degrees F.
• Place the beef in a roasting pan with a rack. Sprinkle with salt and pepper all over.
• Add the garlic, oil, mustard and honey to a food processor. Pulse until the garlic is finely chopped. Rub the mixture evenly all over the beef. Pour the beef broth in the bottom of the roasting pan.
• Bake until the internal temperature is 130 to 135 degrees F, 30 to 35 minutes.
• Transfer the beef to a carving board and allow to rest for 30 minutes. Heat the roasting pan over medium heat and scrape up any browned bits. Pour any pan drippings onto a rimmed platter. Carve the beef into thick slices and transfer to the platter. Sprinkle with the parsley. Serve warm or at room temperature.

BBQ PULLED PORK WITH GRAVY

Steps:

• Add the pork, salt, pepper, garlic powder, cumin and paprika to a 6-quart slow cooker. Toss to combine, then pour in the apple juice. Cover with the lid and let cook for 8 hours on low, or until the pork is easily shreddable.
• Remove the pork from the juices to a serving dish and shred with forks or fingers.
• Add the butter to a small skillet over medium heat and let melt. Whisk in the flour until combined, about 1 minute. Add 1 cup drippings from the slow cooker and whisk until thickened. Taste for seasoning. Drizzle over the pork or transfer to a serving dish. Serve the pork warm with warm gravy and a sprinkle of chopped parsley. Eat with the dinner rolls.

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.

TRISHA'S TURKEY GRAVY

Steps:

• Add the butter and flour to a skillet over medium heat and cook, stirring, until melted together and well combined, 2 to 3 minutes. Slowly stream in the stock while whisking and continue to cook until thickened, 8 to 10 minutes. Season with salt and pepper and stir in a little shredded turkey.

CREAMED BEEF

Steps:

• Saute the beef in a large skillet over medium heat, breaking it up with a wooden spoon and cooking until it is no longer pink, 12 to 15 minutes. Drain off the excess fat and sprinkle the meat with the flour. Stir and cook the beef and flour over medium heat until the flour has completely coated the beef and cooked slightly. Stir in the milk and continue to cook until the mixture becomes smooth and thickens, about 8 minutes. Add the salt and pepper. Serve over toast triangles. Top with a pat of butter.