Beef Essentials Sunday Dinner Onion Gravy Roast Recipes

BEEF ROAST AND ONION GRAVY

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the onion, garlic, parsley and black pepper and cook until the onion is tender-crisp, stirring often. Stir the stock in the skillet and heat to a boil. Remove the skillet from the heat.
• Place the beef in a roasting pan and brush with the stock mixture. Roast at 350 degrees F for 1 hour or to desired doneness, brushing occasionally with the stock mixture. Remove the beef from the roasting pan.
• Stir the flour in the skillet. Stir the flour mixture in the roasting pan. Cook and stir over medium heat until the mixture boils and thickens. Serve the gravy with the beef.

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.

BEEF ROAST AND ONION GRAVY

Steps:

• Preheat oven to 350.
• Place roast in roasting pan.
• Mix 3/4 cup soup, garlic and pepper. Pour over roast.
• Bake for 1 hour (or until meat thermometer reads 155 degrees F), basting occasionally.
• Remove beef. Mix remaining soup and flour, then stir into roasting pan. Cook and stir until mixture boils and thickens.
• Serve with beef.

SUNDAY'S DINNER: ROAST BEEF & PAN GRAVY

Steps:

• Leave the string on the meat; rinse the roast. Using paper towels, blot any excess moisture from the roast; set aside.
• In a heavy plastic 'zip-lock' bag add the first nine (9) ingredients; blend well. Add the roast and generously coat. Allow to marinate in the refrigerator for at least a couple of hours (preferably overnight).
• Place the carrots, celery, onions, and bay leaves in a shallow roasting pan. Drizzle beef broth over vegetables; set aside.
• Remove roast from plastic bag and set down on a cutting board. Using a sharp knife, make a 2-inch deep slit into the roast and insert a garlic quarter into the meat. Repeat in various places on the roast until done.
• Sprinkle the rosemary, thyme, onion powder, pepper and salt evenly over the roast, including the underside; pressing it. Let the roast sit for about 1/2 an hour.
• Position oven rack on the lowest level; preheat the oven to 425 degrees F.
• Place roast fat side up in the prepared roasting pan; roast for 15 minutes. Reduce the oven temperature to 325 degrees F and continue roasting for approximately 2 hours (meat's internal temperature should reach 130 degrees F).
• Transfer the cooked roast to a plate and cover with foil paper; let stand for 15 minutes. Meanwhile, remove the vegetables and cut the celery and carrots into 2-inch long pieces; leave the onions as they are. Keep warm.
• Strain the pan juices through a sieve, discard the debris. Skim any fat from the liquid. The liquid should measure 2 cups - If necessary, reduce the liquid or add in some water and adjust the flavor by adding in a little more beef broth. The pan juices can be served as is, "Au jus", or they can be turned into gravy. To make the gravy, combine the flour and water, stir into the pan juices; scrape the drippings from the bottom of the roasting pan. Bring to a boil, stirring constantly. Cook until thickened, adding additional water or beef broth as necessary.
• When ready to carve, remove and discard the string and garlic cloves from the roast. Carve the roast on a slant, in 1/4-inch thick slices, starting from the smallest tip, going to the larger end. Lay the slices, in an overlapping manner, down the centre of the platter and then arrange the vegetables along the slices.

SLOW COOKER SUNDAY DINNER POT ROAST AND GRAVY RECIPE

Steps:

• Heat olive oil in a large saute pan over medium high heat. Pat beef with paper towels and season all sides generously with salt and pepper.
• Sear beef in the saute pan until a nice crust forms (about 3 minutes on each side). Place beef in crock pot. Don't drain the drippings.
• Add carrots, onions, potatoes and garlic to the pan and saute for about 3 minutes.
• Pour in the diced tomatoes (with juices) and stir to combine.
• Arrange vegetables over the beef in the crock pot and pour in the beef broth with the bouillon cube dissolved.
• Cook on low for 7-8 hours.
• Pour all the liquid out of the crock pot into a small or medium sauce pan. Let simmer over medium low heat for about 5 minutes.
• Mix butter and flour together in a small bowl and mash together with a fork until well combined (kind of like a buttery paste).
• Slowly whisk the butter mixture into the liquid from the crock pot until it starts to thicken and combine.
• If you like thick gravy, add the cornstarch as an added thickening agent. Just combine the cornstarch with cold water until dissolved and stir into the gravy, whisking until smooth.
• Season with freshly ground black pepper (I don't normally need anymore salt).