Grandmas Roast Beef With Gravy Recipe 45

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GRANDMA'S ROAST BEEF



Grandma's Roast Beef image

French chef and "Rotis" author Stephane Reynaud developed this simple but savory roast recipe as an homage to childhood feasts at his grandmother's house.

Provided by Martha Stewart

Number Of Ingredients 11

2 tablespoons olive oil
1 1/3 pounds fingerling potatoes, halved
6 carrots, sliced crosswise on the bias
4 shallots, peeled and halved
6 cloves garlic, peeled
3 sprigs fresh thyme
1 bay leaf
Coarse salt and freshly ground pepper
7 tablespoons unsalted butter
1 (2 3/4-pound) center-cut beef tenderloin, tied
3/4 cup plus 2 tablespoons white wine

Steps:

  • Preheat oven to 350 degrees.
  • Heat olive oil in a large skillet with a lid over medium heat. Add potatoes, carrots, shallots, and garlic; cook, stirring to combine. Add thyme and bay leaf; cover and cook, stirring occasionally, for 15 minutes. Season with salt and pepper.
  • Heat 3 tablespoons butter in a roasting pan over high heat. Add beef and cook, turning, until browned on all sides. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of the steak reaches 120 degrees for rare, about 35 minutes.
  • Remove roast from oven and tent with aluminum foil; let stand 10 minutes. Do not turn off oven.
  • Transfer roast to a cutting board.
  • Add wine to roasting pan, scraping bottom to remove browned bits. Add remaining 4 tablespoons butter and stir until smooth and creamy. Add vegetables to roasting pan; transfer to oven and roast for 5 minutes. Slice beef and serve with vegetables.

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.

GRANDMA'S ROAST BEEF WITH GRAVY RECIPE - (4/5)



Grandma's Roast Beef with Gravy Recipe - (4/5) image

Provided by calypan

Number Of Ingredients 12

Ingredients
1 1 to 5-pound) to 5-pound) boneless top round roast, tied (see note)
Salt and pepper
1 1 1 tablespoon vegetable oil
4 4 4 tablespoons unsalted butter
2 2 2-inch carrots, peeled and cut into 2-inch pieces
1 1 1/2-inch onion, peeled and cut into 1/2-inch rounds
1 1 2-inch celery rib, cut into 2-inch pieces
1/2 1/2 1/2 cup all-purpose flour
1 1 1 teaspoon tomato paste
2 2 cans 2 (10.5-ounce) cans beef consommé
1 1/2 1 1/2 1/2 cups water

Steps:

  • 1. SEASON MEAT Pat roast dry with paper towels and rub with 2 teaspoons salt. Wrap in plastic wrap and refrigerate at least 1 hour or up to 24 hours. 2. BROWN ROAST Adjust oven rack to middle position and heat oven to 225 degrees. Pat roast dry with paper towels and rub with 2 teaspoons pepper. Heat oil in large ovensafe skillet over medium-high heat until just smoking. Brown roast all over, 8 to 12 minutes; transfer to plate. 3. ROAST BEEF Pour off all but 2 tablespoons fat from pan. Add butter to skillet and melt over medium heat. Cook carrots, onion, and celery until lightly browned, 6 to 8 minutes. Add flour and tomato paste and cook until flour is golden and paste begins to darken, about 2 minutes. Off heat, push vegetables to center of pan. Place roast on top of vegetable and transfer skillet to oven. Cook until meat registers 125 degrees (for medium-rare), 2 1/2 to 3 1/2 hours. Transfer roast to carving board, tent with foil, and let rest 20 minutes. 4. MAKE GRAVY Meanwhile, keeping in mind that handle will be hot, return skillet with vegetables to medium-high heat and cook, stirring occasionally, until vegetables are deep golden brown, about 5 minutes. Slowly whisk in consommé and water, scraping up any browned bits, and bring to boil. Reduce heat to medium and simmer until thickened, 10 to 15 minutes. Strain gravy through fine-mesh strainer into serving bowl; discard vegetables. Season with salt and pepper. 5. CARVE Remove kitchen twine from roast. Thinly slice roast crosswise against grain. Serve with gravy.

PERFECT ROAST BEEF WITH GRAVY



Perfect Roast Beef With Gravy image

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

Provided by MissyIffy

Categories     Roast Beef

Time P1DT2h

Yield 8 serving(s)

Number Of Ingredients 11

2 -4 lbs beef roast
1/4 cup soy sauce
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon black pepper
4 garlic cloves
1 (1 1/4 ounce) packet Lipton Onion Soup Mix
1/2 liter beef broth
1 teaspoon honey
1 tablespoon flour

Steps:

  • Rub soy sauce, herbs, and pepper into beef.
  • Place in deep roasting pan and cover completely with aluminium foil.
  • Place in fridge and marinate overnight.
  • Cut 4 (random) small, deep slits in beef and insert peeled, whole, garlic cloves until they are "lost" in the beef.
  • Drizzle honey over roast.
  • Dissolve onion soup in heated beef broth and pour mixture into the roasting pan.
  • Roast covered in preheated oven at 300F until cooked to preferred "doneness" (usually at least 1 hour).
  • Place roast on board for carving.
  • Pour broth into a pot and add flour.
  • Stir continuously at medium heat until thickened (usually 8-10 mins).

Nutrition Facts : Calories 321.7, Fat 22.7, SaturatedFat 9, Cholesterol 78.7, Sodium 1078.1, Carbohydrate 5.5, Fiber 0.6, Sugar 1.8, Protein 22.9

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

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

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.

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