Garlic Roast Beef And Gravy Recipes

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ROASTED GARLIC BEEF GRAVY



Roasted Garlic Beef Gravy image

Yield 8

Number Of Ingredients 5

2 cups 500 mL CAMPBELL'S® Ready to Use 30% Less Sodium Beef Broth
2 tsp 10 mL balsamic vinegar
3 tbsp 45 mL all-purpose flour
1/4 tsp 1 mL dried oregano leaves, crushed
2 cloves roasted garlic*

Steps:

  • Remove roasted beef from roasting pan. Pour off fat,leaving drippings. Heat to a boil on stovetop and reduce in volume if needed to 1/4 - 1/2 cup (60 - 125 mL).
  • Combine broth,vinegar and flour in small bowl. Stir gradually into drippings; stir in oregano and mashed,roasted garlic. Return mixture to a boil,stirring constantly.
  • Simmer for 2 minutes,stirring often. Makes about 2¼ cups (525 mL)

Nutrition Facts :

GARLIC ROAST BEEF



Garlic Roast Beef image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 8

One 3- to 4-pound whole beef tenderloin, kept at room temperature for 1 to 2 hours
Kosher salt and freshly cracked black pepper
10 cloves garlic
3 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon honey
1 1/2 cups beef broth
1 tablespoon fresh Italian parsley, chopped

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.

GARLIC ROAST BEEF AND GRAVY



GARLIC ROAST BEEF AND GRAVY image

Categories     Beef     Roast

Yield 8 servings

Number Of Ingredients 9

3 lb (1.5 kg) top sirloin premium oven roast
5 cloves garlic, minced
1 tsp (5 mL) salt
1 tbsp (15 mL) vegetable_oil
3/4 tsp (4 mL) pepper
1/4 tsp (1 mL) dried thyme
1/4 cup (50 mL) red_wine (optional)
2 cups (500 mL) sodium-reduced beef broth
2 tbsp (25 mL) all-purpose_flour

Steps:

  • Place roast, fat side up, on rack in roasting pan. Mash garlic with salt into paste; stir in oil, 1/2 tsp (2 mL) of the pepper and thyme. Spread all over roast. Oven-sear roast, uncovered, at 450°F (230°C) for 25 minutes. Reduce heat to 325°F (160°C); roast for 80 minutes or until thermometer registers 140°F (60°C) for medium-rare, 155°F (68°C) for medium. Transfer to cutting board; tent with foil. Let stand for 10 to 15 minutes for temperature to rise 5°F (3°C) more before carving. Reserve juices. Meanwhile, place roasting pan over medium-high heat. Add wine (if using), whisking up brown bits. Add broth, remaining pepper and juices from roast; bring to simmer, stirring. Whisk flour with 1/4 cup (50 mL) water; whisk into pan. Bring to boil, whisking constantly. Reduce heat and simmer for about 3 minutes or until thickened; strain. Serve with beef.

ROAST BEEF WITH GRAVY



Roast Beef with Gravy image

Provided by Trisha Yearwood

Categories     main-dish

Time 4h15m

Yield 4 servings

Number Of Ingredients 5

One 5-pound boneless chuck roast
Salt and black pepper
1 large red onion, sliced
1/4 cup cider vinegar
4 tablespoons all-purpose flour

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.

ROAST BEEF AND GRAVY



Roast Beef and Gravy image

Prepared in a slow cooker, this is a simple way to make roast beef and gravy. Serve with mashed potatoes and fruit salad for a complete meal.

Provided by weezard1

Categories     Main Dish Recipes     Roast Recipes

Time 8h10m

Yield 8

Number Of Ingredients 5

1 (3 pound) boneless beef chuck roast
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
1 (14 ounce) can beef broth
⅓ cup dry sherry
1 envelope onion soup mix

Steps:

  • Cut chuck roast in half; place in slow cooker. Combine cream of mushroom soup, beef broth, sherry, and soup mix in a bowl; pour over roast.
  • Cover and cook on Low until meat is tender, 8 to 9 hours.

Nutrition Facts : Calories 335.9 calories, Carbohydrate 8.9 g, Cholesterol 77.5 mg, Fat 22.7 g, Fiber 0.2 g, Protein 22.3 g, SaturatedFat 8.3 g, Sodium 1071.1 mg, Sugar 1.3 g

GARLIC ROAST BEEF SANDWICHES



Garlic Roast Beef Sandwiches image

This savory roast beef sandwich takes moments to prepare and will knock your socks off with just one bite. Using garlic bread really boosts the flavor. -Bridget Evans, Forreston, Illinois

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 8

1 loaf (10 ounces) frozen garlic bread
1/2 pound sliced fresh mushrooms
2/3 cup sliced onion
4 teaspoons butter
1 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1 pound shaved deli roast beef
6 slices Colby cheese

Steps:

  • Bake garlic bread according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in Worcestershire sauce., Layer each half of garlic bread with roast beef, mushroom mixture and cheese. Return to oven; bake for 3-5 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 395 calories, Fat 22g fat (10g saturated fat), Cholesterol 81mg cholesterol, Sodium 913mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.

ROAST WITH GRAVY



Roast with Gravy image

Roast like grandma used to make and easy gravy. This is a recipe my grandmother has made for years. I love the gravy that goes with this! Serve with mashed potatoes and your favorite vegetables!

Provided by Laura Tanner-Humphreys

Categories     Main Dish Recipes     Roast Recipes

Time 2h45m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
1 (3 pound) beef sirloin tip roast
1 onion, chopped
4 cloves garlic, minced
2 cups brewed coffee
1 ½ cups water
2 cubes beef bouillon
6 basil leaves
1 tablespoon salt
1 teaspoon ground black pepper
½ cup all-purpose flour
½ cup water
salt to taste

Steps:

  • Heat olive oil in stock pot over medium heat; sear roast in the hot oil until slightly browned, about 2 minutes per side. Remove roast from pot and place on a plate. Cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
  • Return seared roast to the stock pot; pour coffee and 1 1/2 cup water over roast. Add beef bouillon, basil leaves, 1 tablespoon salt, and pepper.
  • Bring broth to a boil; reduce heat to medium low, cover stock pot, and simmer until meat is falling apart, 2 to 3 hours. Remove and discard basil leaves. Transfer roast to a serving dish and cover with a lid or aluminum foil, keeping the broth in the stock pot over medium heat.
  • Whisk flour and 1/2 cup water together in a bowl until smooth. Slowly whisk flour mixture into broth until gravy is smooth and somewhat clear; season with salt. Pour about half the gravy over the roast and pour the rest into a gravy boat for serving.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 9.4 g, Cholesterol 158.1 mg, Fat 17.5 g, Fiber 0.8 g, Protein 47 g, SaturatedFat 5.6 g, Sodium 1152.3 mg, Sugar 1.4 g

ROAST BEEF AND GRAVY



Roast Beef and Gravy image

This is by far the simplest way to make roast beef and gravy. On busy days, I can put this main dish in the slow cooker and forget about it. My family likes it with mashed potatoes and fruit salad. -Abby Metzger, Larchwood, Iowa

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 10 servings.

Number Of Ingredients 4

1 boneless beef chuck roast (3 pounds)
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/3 cup sherry or beef broth
1 envelope onion soup mix

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.

Nutrition Facts : Calories 267 calories, Fat 14g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 517mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.

TRADITIONAL ROAST BEEF WITH GRAVY



Traditional Roast Beef With Gravy image

Make and share this Traditional Roast Beef With Gravy recipe from Food.com.

Provided by evelynathens

Categories     Roast Beef

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 8

5 lbs beef roast, trimmed of excess fat
fresh ground black pepper
sea salt
1 clove garlic, crushed
2 teaspoons flour
2 tablespoons red wine
1 1/4 cups beef stock
1/2 teaspoon tomato paste

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.

BBQ & GARLIC CRUSTED ROAST SIRLOIN W/ WINE GRAVY



BBQ & Garlic Crusted Roast Sirloin W/ Wine Gravy image

Make and share this BBQ & Garlic Crusted Roast Sirloin W/ Wine Gravy recipe from Food.com.

Provided by Dannygirl

Categories     Roast Beef

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 -3 lbs top sirloin roast
4 -6 garlic cloves, crushed
1/2 cup bold barbecue sauce (I use Bull's Eye)
2 tablespoons beef stock powder
1 tablespoon roasted garlic and red pepper spice mix
2 cups red wine
2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Preheat oven to 325°F.
  • In large roasting pan, pour in red wine.
  • Place beef roast on wire rack.
  • Combine barbecue sauce, beef stock powder and crushed garlic and spice blend.
  • Spoon onto roast and spread over the roast with the back of your spoon.
  • Cover and bake to desired doneness (I do 3 hours and it is just under well-done).
  • When cooked, remove roast and wire rack from pan.
  • Place pan on cooktop burner and set to medium high.
  • Combine COLD water and cornstarch, stir until smooth.
  • When sauce is bubbling, pour in cornstarch mixture and stir constantly.
  • Sauce will thicken and darken.
  • When gravy has reached desired consistency, remove from heat and serve.

Nutrition Facts : Calories 635.8, Fat 34.7, SaturatedFat 13.7, Cholesterol 152, Sodium 421.3, Carbohydrate 11.8, Fiber 0.5, Sugar 2, Protein 44.3

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