Roast Beef Round W Brown Gravy Mashed Potatoes Recipes

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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.

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 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.

SUNDAY POT ROAST WITH MUSHROOM GRAVY



Sunday Pot Roast with Mushroom Gravy image

Provided by Claire Robinson

Categories     main-dish

Time 3h5m

Yield 4 servings with leftovers!

Number Of Ingredients 6

1 (4 to 5-pound) boneless beef bottom round roast
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 pound cremini mushrooms, cleaned and quartered
2 medium yellow onions, halved and sliced
4 cups low-sodium beef broth

Steps:

  • Preheat the oven to 325 degrees F.
  • Pat the meat dry with paper towels and season well on all sides with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, add the roast and brown all sides, about 4 minutes per side. Transfer the meat to a plate and add the mushrooms. Season with salt and pepper and cook, stirring occasionally, until browned and beginning to release liquid, about 5 minutes.
  • Add the onions and broth and stir until combined. Nestle the roast into the vegetables, adding any juices it released to the pot. Add the beef broth, bring to a simmer, cover, and transfer to the oven to roast for 2 1/2 hours. Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced.
  • Remove the pot from the oven, transfer the meat to a cutting board and tent with foil to keep it warm. Let the mushrooms and onions stand several minutes undisturbed to allow some of the beef fat to rise to the surface. With a large spoon, skim off the excess fat and discard. With a ladle, add about 1 1/2 cups of the mushrooms and onions with some cooking liquid to the bowl of a blender or food processor. Carefully puree the mixture until very smooth. Pour the puree back into the pot and stir very well until combined; taste and adjust seasoning.
  • To serve, slice the pot roast and arrange on a serving platter. Drizzle some mushroom gravy over the top and pass the extra gravy at the table.

SLOW COOKED ROAST & GRAVY WITH MASHED POTATOES RECIPE - (4.4/5)



Slow Cooked Roast & Gravy with Mashed Potatoes Recipe - (4.4/5) image

Provided by á-23189

Number Of Ingredients 12

3 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, roughly chopped
2 lbs. tip roast, cut into large pieces
salt & pepper, to taste
1-10.5 oz. can beef consomme
1 can water
2 bay leaves
3/4 teaspoon dried thyme leaves
3 tablespoons softened butter
3 tablespoons flour
more water, if needed

Steps:

  • Preheat oven to 300 degrees. In large heavy bottomed pot {such as a dutch oven} heat olive oil over medium heat. Once pot is hot, sauté onions for 3 minutes. Stir in garlic and cook another minute. Season meat with salt and pepper and brown in pot. This should take about 5 minutes. Pour in beef consommé, water, bay leaves and thyme. Stir and cover. Place into preheated oven and bake 2-3 hours or until meat is fork tender. Remove from oven. Using a slotted spoon, remove meat from liquid in pot. Return to medium heat on stove top. In a small bowl, stir butter and flour together until a smooth paste forms. Pour butter mixture into hot liquid and whisk in to stir. Within a minute or so, sauce should thicken to gravy. If gravy gets too thick, add in 1/2 cup water or until desired consistency is reached. Replace meat and stir to coat in gravy. Turn heat to low to keep warm before serving. Serve with Mashed Potatoes. 4 servings

ROAST WITH POTATOES



Roast with Potatoes image

Eye of round is one of the least expensive cuts of meat and is best when roasted.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h40m

Number Of Ingredients 7

2 pounds baking potatoes, peeled and quartered
Salt and fresh ground pepper
2 tablespoons olive oil
1 tablespoon all-purpose flour
2 teaspoons dry mustard
3 pounds eye of round
1 cup beef stock or reduced-sodium beef broth

Steps:

  • Preheat oven to 425 degrees. In a large saucepan, cover potatoes with water; bring to a boil, and add 1 teaspoon salt. Cook until potatoes are slightly soft on the outside, about 12 minutes. Drain; return to pan. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Shake pan to soften edges.
  • Pour oil in a large roasting pan; place in oven. On a plate, mix together flour, dry mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Dredge beef in flour mixture, turning to coat all sides.
  • Transfer potatoes to hot roasting pan; toss to coat. Place beef in center of pan; roll in oil, leaving fat side up. Roast until beef is 120 degrees. 40 to 45 minutes. Turn potatoes after 15 minutes of cooking.
  • Remove potatoes and beef. Cover; let beef rest about 20 minutes before slicing thinly to allow temperature to reach 135 to 140 degrees for medium-rare.
  • Place roasting pan over medium heat. Add broth; simmer, scraping bottom of pan, about 1 1/2 minutes. Serve sauce with beef and potatoes.

BEEF 'N' GRAVY ON POTATOES



Beef 'n' Gravy on Potatoes image

"My husband was raised on meat and potatoes, and this quick dish is one of his favorites," writes Michelle Hallock of Warwick, Rhode Island. Round out this dinner in a jiffy by zapping frozen vegetables in the microwave or tossing together a green salad.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

3 medium potatoes, peeled and cut into 1-inch cubes
1/3 cup water
1 pound ground beef
1 teaspoon garlic powder
1 teaspoon onion powder
1 envelope brown gravy mix
1/4 cup milk
3 tablespoons butter, softened
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 8-10 minutes or until potatoes are tender. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in garlic powder and onion powder., Prepare gravy according to package directions. Place the potatoes in a large bowl; add the milk, butter, salt and pepper. Beat on medium speed until smooth. Serve beef and gravy over mashed potatoes.

Nutrition Facts :

POT ROAST WITH BROWN GRAVY



Pot Roast With Brown Gravy image

The ultimate comfort food, this roast and gravy is our families favorite special dish. I always use sirloin tip roast, it is flavorful and tender. Serve with mashed potatoes or over rice, somtimes my family has both.

Provided by Kathy Sterling

Categories     Turkey Gravy

Time 4h20m

Yield 8 , 8-10 serving(s)

Number Of Ingredients 8

3 lbs sirloin tip roast
1/2 cup cooking oil
1/2 teaspoon salt
1/2 teaspoon pepper
2 (1 ounce) packages Lipton Onion Soup Mix
4 -8 cups water
4 tablespoons Kitchen Bouquet, may need more for darker gravy
1/2 cup all-purpose flour

Steps:

  • Rub Salt and Pepper into roast.
  • In a large dutch oven pot, brown the roast in the cooking oil until all sides are light brown.
  • Pour Lipton Onion Soup Mix over top of roast.
  • Add 5 cups of water and bring to a boil.
  • Turn heat down and simmer roast until tender, about 3 1/2 to 4 hours.
  • Check roast often, about every 30 minutes to make sure there is plenty of water, as the water cooks down, add more.
  • When roast is falling apart, remove to a serving platter and turn off heat.
  • In a large glass add flour and fill with about 3/4 cup cold water to make a paste consistency.
  • Stir flour and water mixture with a fork until very smooth with no lumps.
  • Slowly pour the flour paste into the pot of water that the roast was cooked inches
  • Stir well and bring to a slow boil, simmer until the gravy thickens.
  • If gravy is not thick enough, add more paste.
  • If gravy is too thick, add water.
  • Add desired amount of Kitchen Bouquet to darken gravy.
  • I put the roast back in the pot of gravy and serve it together. You may want to serve the gravy on the side.

Nutrition Facts : Calories 170, Fat 13.7, SaturatedFat 1.8, Sodium 718.3, Carbohydrate 10.7, Fiber 0.7, Sugar 0.3, Protein 1.4

SLOW-ROASTED BEEF WITH CREAMY MASHED POTATOES



Slow-Roasted Beef With Creamy Mashed Potatoes image

From Cooking Light. Serving size: 3 oz. beef, 3/4 c. potatoes, 1/4 c. sauce, and 1/4 t. thyme. Per serving: 341 calories, 8.9 g fat, 25.2 g protein, 39.6 g carb, 2.8 g fiber, 73 mg cholesterol.

Provided by ratherbeswimmin

Categories     Potato

Time 3h34m

Yield 4 serving(s)

Number Of Ingredients 12

6 cups beef stock (homemade is recommended)
2 cups water
1 lb boneless chuck roast, trimmed and cut across the grain into 4 slices
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 1/2 lbs baking potatoes, peeled and cut into 1/2-inch pieces
1/2 cup 2% low-fat milk
1 tablespoon butter, softened
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 teaspoon chopped fresh thyme

Steps:

  • Preheat oven to 400°.
  • Combine the beef stock and water in a saucepan; bring to a simmer.
  • Place the beef in a 13x9-inch baking pan; pour stock over beef; bake at 400° for 2 hours (recipe does not say to cover) or until beef is tender.
  • Remove beef from cooking liquid; cover and keep warm.
  • Strain cooking liquid through a sieve into a bowl.
  • Place a zip-lock bag inside a 2-cup liquid measuring cup; pour liquid into bag; let stand 10 minutes (fat will rise to the top).
  • Seal bag; carefully snip off 1 corner of bag; drain liquid into saucepan, stopping before fat layer reaches opening; discard fat.
  • Bring liquid to a boil; reduce to simmer.
  • Cook 20 minutes or until reduced to 1 cup.
  • Remove from heat and stir in thyme, salt, and pepper.
  • To make the potatoes: put the potatoes in a saucepan; cover with water.
  • Bring to a boil; lower heat and cook 12 minutes or until very tender.
  • Drain; return potatoes to pan.
  • Add in milk and next 3 ingredients.
  • Mash with a potato masher to desired consistency.
  • Cook 2 minutes or until heated through.
  • Serve with beef.
  • Serve sauce over beef; garnish with thyme.

Nutrition Facts : Calories 504.1, Fat 26.6, SaturatedFat 11.6, Cholesterol 88.3, Sodium 1718.8, Carbohydrate 36.1, Fiber 3.2, Sugar 3, Protein 29.2

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He currently resides in Mazatlán with his dog, Choco, where he cooks, eats, and enjoys the Mexican Pacific coast." The talk starts Monday (1.30pm PST / 9.30pm UTC+0), remember to bring your Mexican cuisine questions and tamale queries. You can find Rick's new NYT best selling cookbook, Mi Cocina: Recipes and Rapture from My Kitchen in Mexico ...
From reddit.com


10 BEST BROWN GRAVY MASHED POTATOES RECIPES | YUMMLY
The Best Brown Gravy Mashed Potatoes Recipes on Yummly | Brown Gravy Meatloaf, Meatballs And Brown Gravy, Pan-fried Pork With Brown Gravy
From yummly.com


TOP 50 RECIPES USING BEEF ROAST
Heat it over medium-high heat, add the roast, and sear 8 to 10 minutes total, turning to brown all sides. Transfer the roast to a bowl. Add the carrots, onions, and garlic and season lightly with salt and pepper. Sauté the vegetables until browned, 5 to 8 …
From tprecipes.com


PERFECT POT ROAST RECIPE WITH POTATOES AND CARROTS
2021-07-23 Add the potatoes, carrots, and quartered onions and cover and slowly simmer for 1 hour longer. With a slotted spoon, remove the beef and vegetables to a warm platter and keep warm . To make the gravy, add enough broth or water to the pot roast liquid to make 2 cups. Heat over medium heat.
From thespruceeats.com


LEFTOVER ROAST BEEF MASHED POTATOES RECIPES | DEPORECIPE.CO
2021-08-05 Leftover Roast Beef Mashed Potatoes Recipes. Easy weeknight shepherd s pie with leftover roast beef classic slow cooker roast beef pitchfork foo farms leftover pot roast sandwich berly s kitchen hot beef sandwiches with mashed potatoes and gravy y …
From deporecipe.co


BEEF POT ROAST WITH REALLY GOOD GRAVY | CANADIAN LIVING
2006-10-13 In large Dutch oven, heat 2 tbsp (25 mL) of the oil over medium-high heat; brown roast all over, turning with wooden spoons, about 8 minutes. Transfer to plate; set aside. Drain off fat in pan. Reduce heat to medium; heat remaining oil. Fry onions, stirring occasionally, until golden, about 4 minutes. Add beef stock; bring to boil, stirring and ...
From canadianliving.com


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