Moms Special Sunday Roast Beef Recipes

MOM'S ROAST BEEF

Steps:

• In a Dutch oven, heat oil over medium heat; brown roast on all sides. Remove from pan. Mix garlic and seasonings; sprinkle over roast., Add onion to same pan; cook and stir over medium heat until tender; stir in bouillon, coffee and 3/4 cup water. Add roast; bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2-1/2 hours., Remove roast from pan, reserving cooking juices. Tent with foil; let stand 10 minutes before slicing., Mix flour and cold water until smooth; stir into cooking juices. Bring to a boil, stirring constantly. Cook and stir until thickened, 1-2 minutes. Serve with roast.

MOM'S ROAST BEEF

Steps:

• Heat oil in a Dutch oven; brown roast on all sides. Add onion and cook until transparent. Add coffee, 3/4 cup water, bouillon, basil, rosemary, garlic, salt and pepper.
• Cover and simmer for 2-1/2 hours or until meat is tender.
• Combine flour and remaining water until smooth; stir into pan juices.
• Cook and stir until thickened and bubbly.
• Remove roast and slice. Pass the gravy.

MOM'S SUNDAY POT ROAST

Steps:

• Preheat oven to 300°F. In a medium bowl, combine the beef broth, 1 cup of the water, the Worcestershire sauce, bay leaves, salt, and pepper. Set the sauce aside. Coat the bottom of a heavy roasting pan with the oil, add the meat, and place the pan over medium high heat to sear the beef. Brown on all sides. Pour the sauce into the pan. Place a sheet of parchment paper over the meat, cover the pan with foil, and roast the meat in the oven for 1 hour. Meanwhile, peel the potatoes and cut into quarters. Rinse the potatoes in cold water for 5 to 10 minutes. After the roast has been cooking for 1 hour, add the potatoes, carrots, onions, and celery to the pan; pour in the remaining 3 ½ cups water. Cover and cook until the meat is tender, about 1 hour more. Transfer the vegetables to a serving bowl and the meat to a cutting board to rest while you make the gravy. In a deep saucepan set over medium-high heat, stir the butter and flour together to make a roux. Add the liquids from the roasting pan to the saucepan, bring it to a boil, and then reduce the heat and simmer for 10 minutes. Thick-slice the roast and serve with the vegetables and gravy.

ROAST BEEF WITH GRAVY

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.

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.

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).