TRISHA YEARWOOD'S ROAST BEEF WITH GRAVY
Trisha Yearwood's Roast Beef with Gravy
Provided by The Rachael Ray Staff
Number Of Ingredients 6
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
SOUTHERN-STYLE CHOCOLATE GRAVY
Oh yes, you can have chocolate for breakfast! Excellent served on top of hot flaky biscuits or homemade drop biscuits. Everyone will be cheering for more.
Provided by April Yeager
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- Whisk the cocoa, flour, and sugar together in a bowl until there are no lumps. Pour the milk into the mixture and whisk until well incorporated. Transfer the mixture to a saucepan and cook over medium heat, stirring frequently, until its consistency is similar to gravy, 7 to 10 minutes. Remove from heat and stir the butter and vanilla into the mixture until the butter is melted. Serve immediately.
Nutrition Facts : Calories 90.5 calories, Carbohydrate 17 g, Cholesterol 5.8 mg, Fat 2 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 24 mg, Sugar 14.5 g
CHOCOLATE GRAVY
This was my great-grandmother's recipe handed down from generation to generation. This was always served on special occasions. It was one thing us kids looked forward to when visiting grandma's house.
Provided by LBALL
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 5m
Yield 16
Number Of Ingredients 7
Steps:
- Mix sugar, flour, and cocoa powder together in a saucepan. Stir in 1/2 cup milk slowly. Add egg. Stir in remaining milk. Cook over medium heat until thick, 3 to 5 minutes. Remove from heat; add butter and vanilla extract.
Nutrition Facts : Calories 79.7 calories, Carbohydrate 13.1 g, Cholesterol 17.9 mg, Fat 2.6 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 1.5 g, Sodium 27.4 mg, Sugar 10.9 g
20 BEST TRISHA YEARWOOD RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Trisha Yearwood dish in 30 minutes or less!
Nutrition Facts :
TINA'S CHOCOLATE GRAVY
Steps:
- Mix the sugar, cocoa powder and flour together until there are no lumps. Add the milk and stir to combine. Melt the butter in large saute pan. Add the flour mixture and cook on medium heat, stirring continually until it thickens. Serve over hot buttered biscuits or even ice cream.
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