Oven Beef And Gravy Awesome Recipes

ROAST BEEF AND GRAVY

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.

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.

ROAST BEEF AND GRAVY

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.

EASY OVEN BEEF AND GRAVY

Steps:

• Mix the soups and water together using a electric mixer in a bowl.
• Place the cubed beef in a oven proof dish.
• Pour the soup mix over the beef and gently fold until all the meat is covered.
• Cover the dish and bake at 325 for 2 hours, stirring several times.
• Serve this over mashed potatoes or noodles.

OVEN BEEF AND GRAVY (AWESOME)

Steps:

• Boil water then dilute bouillon cube (set aside this broth).
• Slice onion into rings, and cut up mushrooms (place in bowl and set aside).
• cut steaks to desired serving size (I cube them.).
• Coat steak pieces in flour, then salt and pepper them well.
• Heat oil in large frying pan on med high.
• Place meat in oil and sear till brown (2 minutes usually works).
• Remove meat from oil and place into a glass casserole dish.
• Leave oil on heat and and 1/4 cup of flour and stir in left over hot oil then quickly add mushrooms and onions.
• Stir in heat till browning slightly, then slowly stir in broth.
• Let this thicken slightly then pour over meat.
• In casserole dish of meat and grave stir in rosemary and celery seed.
• Cover and cook in preheated oven at 325 degrees for 2 1/2- 3 hours (meat will be very tender).

ROAST BEEF AND GRAVY

Steps:

• Cut onion into medium size chunks and chop garlic.
• Put oil in pan and heat.
• Season meat with desired seasonings and put in pan with hot oil to brown.
• Add onions and garlic.
• Cook about 5 to 8 minuets on medium to high heat on both sides.
• While meat is browning whisk together cream of mushroom soup with red wine
• Remove roast from pan and put in a large enough roasting or casserole pan.
• Pour soup and wine mixture over roast then pour onions garlic and some of oil on top.
• Cover with foil and cook at 350 till done approximately 1.5 hours for 3 pounds of roast (longer for heavier roast).

ROAST WITH GRAVY

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.

BEEF GRAVY

Steps:

• Heat the oven to 375 degrees.
• Cut the meat and fat into small dice, put them into a roasting pan (along with bones) and roast in the oven for 1 hour, or until browned.
• Trim all the vegetables, chop them fine, add them to the browned meat in the pan and continue roasting for a half hour to an hour longer, or until they are browned (but not blackened). Meanwhile, boil the stock down by half in a stockpot.
• Remove the roasting pan from the oven, set it over a top burner, add a quart of the stock to it and stir and scrape the pan to release all the browning. Empty the pan into the stockpot, rinse it with a little water to get out any remaining pieces, add the rinse water to the pot, and simmer, covered, for 3 hours.
• Strain the finished gravy into a container and refrigerate both it and the residual solids overnight. Remove the cake of fat from the gravy before reheating. Add to the gravy any meat juices (defatted) that the roast gives up. (The solids may be made into a spread by adding salt, dry mustard and finely diced celery.)

AWESOME ROAST BEEF

Steps:

• Pat roast dry with paper towel.
• Mix remaining ingredients together.
• Slather all over roast I use a silicone brush.
• Let sit a few (2 -3) hours at room temperature.
• Roast in a preheated oven set at 500F for 10 minutes.
• Without opening oven reduce heat to 325F and roast to desired doneness. about 20 minutes per lb. or to a an internal temperature of 125F for rare.
• When done place roast on a platter and cover with Aluminum foil for about 15 -20min.
• Meanwhile add 1/2 cup red wine to roaster and deglaze over medium heat. ( scrape up all crusty brown bits).
• Place this in a saucepan and add 2 cups beef broth, and 1 1/2 Tbsp cornstarch mixed in about 1/4 cup cold water. Bring to the boil and stir till nicely thickened.
• Check for seasoning.