ROAST BEEF AND GRAVY
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
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 WITH GRAVY
Provided by Trisha Yearwood
Categories main-dish
Time 4h15m
Yield 4 servings
Number Of Ingredients 5
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
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
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
HOME-STYLE ROAST BEEF SANDWICH WITH GRAVY
This recipe's on like Donkey Kong-jump over the barrel, get the hammer, and save the girl.
Provided by Food Network
Categories main-dish
Yield Makes about 10 sandwiches
Number Of Ingredients 12
Steps:
- 1. For the roast: Preheat the oven to 350 degrees F. Place the carrots, celery, and onion in the bottom of a roasting pan. (Nadine uses the vegetables instead of a rack.) Add enough water to just cover the vegetables.
- 2. Cut four X's in the sides or top of the meat and push in the garlic pieces. Rub the entire roast with olive oil and then dredge it in steak seasoning.
- 3. Heat a large skillet over medium-high heat and sear all sides of the meat. Set the meat on top of the vegetables, cover the pan with foil, and roast until a meat thermometer inserted in the meat registers 130 degrees F for medium-rare, about 2 hours. Transfer the roast to a cutting board and let it rest for 30 minutes.
- 4. To make the gravy : Strain the roasting-pan juices; discard the vegetables. Melt the butter in a skillet over medium-high heat. Whisk in the flour. Stir in the roasting pan juices and the demiglace, and simmer until thickened.
- 5. Slice the roast beef very thin. Put the slices in the gravy. (Nadine likes to smother the beef in the gravy.) Plate up the sandwiches with the meat between two slices of white bread and ladle more of the gravy on top. Serve with mashed red potatoes.
ROAST WITH GRAVY
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
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
BEEF ROAST AND ONION GRAVY
Steps:
- Heat the oil in a 10-inch skillet over medium-high heat. Add the onion, garlic, parsley and black pepper and cook until the onion is tender-crisp, stirring often. Stir the stock in the skillet and heat to a boil. Remove the skillet from the heat.
- Place the beef in a roasting pan and brush with the stock mixture. Roast at 350 degrees F for 1 hour or to desired doneness, brushing occasionally with the stock mixture. Remove the beef from the roasting pan.
- Stir the flour in the skillet. Stir the flour mixture in the roasting pan. Cook and stir over medium heat until the mixture boils and thickens. Serve the gravy with the beef.
ROAST BEEF AND GRAVY
Make and share this Roast Beef and Gravy recipe from Food.com.
Provided by ratherbeswimmin
Categories Roast Beef
Time 8h15m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Place roast in a slow cooker.
- In a bowl, mix together remaining ingredients.
- Pour over the roast.
- Cover and cook on low for 8 hours or until meat is tender.
Nutrition Facts : Calories 325, Fat 14.8, SaturatedFat 5.7, Cholesterol 112.3, Sodium 1061.5, Carbohydrate 9.1, Fiber 0.3, Sugar 1.4, Protein 37.5
BASIC ROAST BEEF WITH GRAVY
As a little girl My grandparent's took me to a Restaurant called Picadilly's and I remember having wonderful medium rare roast beef sliced thin like they do now at carving restaurant buffets. And they served it with a very thin ajus. The other day I wanted it so bad that I attempted my first one. and here it is
Provided by Shawn C
Categories Roast Beef
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- in very large cast iron skillet with a metal rack in it lace roast fat side up. season well with salt, pepper and garlic powder.
- in a preheated 325* oven place roast for 1 hour. turn oven off during last 10 minutes and let sit for 30 minutes while making your addtional dishes like mashed potatoes!
- once you are ready to make gravy remove roast and let sit on plate not cutting until ready to serve.
- in cast iron skillet you cooked in pour water and turn up the heat add base and aujus mix and stir well to incorporate the powder.
- let come to a boil for about 3-5 mionutes thicken with cornstarch and water.
- and serve with all your favorites!
- slice the meat thinly almost shaving it against the grain the juices should flow
- leftovers? how about a open faced derby sandwich- hot roast beef and gravy over toasted bread! or maybe a french dip sandwich to take to work!
Nutrition Facts : Calories 640.6, Fat 42.4, SaturatedFat 16.3, Cholesterol 181.7, Sodium 991, Carbohydrate 3.4, Protein 57.7
ROAST MEAT AND GRAVY
This is my mom's answer for tough meats! As a student on a budget I can definitely appreciate this one. ;) For the meat, get a cut of meat or a roast that's tough to cook on it's own. These are usually discounted, often under 2 dollars per pound. As for the soup, buy one of those boxes that contain prepackaged soup mixes with 2 pouches in each box. Use both the pouches; 3oz is a guestimation. Serve this with potatoes, carrots, whatever is in the fridge. If you want to cook the veggies with the meat, then make sure to leave over an hour for them to cook. Also, the amounts are approximate, so use your best judgement.
Provided by EmJoMay
Categories Meat
Time 10h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Meat:.
- Place the meat in a crock pot.
- Add the onions.
- Sprinkle onion soup mix over the top.
- Put on the lid and cook on low for 10 hours. The meat will become very very tender.
- Gravy:.
- Once the meat is cooked, spoon out the juice into a separate bowl. The amounts given are for 2-3 cups of juice, but if you have more, then increase the amounts as needed.
- Skim the fat off the top of the juice.
- In another bowl, mix cornstarch with cold water and let it dissolve.
- Stir the reserved juice in a pot, heating it.
- Slowly add the cornstarch and water to the pot while stirring constantly.
- Cook until thickened at med heat. It will start to bubble after 5 min, which means it's ready.
- To Serve:.
- Remove meat from pot and place on serving platter.
- Put the gravy in gravy boat or on top of the meat and serve.
Nutrition Facts : Calories 103.3, Fat 1.1, SaturatedFat 0.1, Cholesterol 1.1, Sodium 1723.2, Carbohydrate 22.1, Fiber 2.2, Sugar 6.6, Protein 2.1
ROAST BEEF MELT WITH BEEF GRAVY RECIPE
Pick up some napkins and try Roast Beef Melt with Beef Gravy Recipe tonight! Hot roast beef is made even meatier with our delicious beef gravy recipe.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in heavy large skillet on medium heat. Add onions; cook 3 to 5 min. or until crisp-tender, stirring occasionally. Remove onions from skillet; set aside.
- Spray same skillet with cooking spray; heat on medium heat. Add bread slices; cook 2 to 4 min. or until bottoms are golden brown. Turn; top with meat, onions and cheese. Cover; cook 2 to 4 min. or until bottoms of sandwiches are golden brown and cheese is melted. Meanwhile, cook gravy in saucepan on medium-low heat until heated through, stirring occasionally.
- Drizzle gravy over sandwiches just before serving.
Nutrition Facts : Calories 330, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 970 mg, Carbohydrate 40 g, Fiber 2 g, Sugar 4 g, Protein 16 g
ROAST BEEF WITH GRAVY
"Start this simple roast in the morning and you'll have savory slices of meat and gravy ready at suppertime," writes Tracy Ashbeck of Wisconsin Rapids, Wisconsin. The tender beef is loaded with homemade taste and leaves plenty for main dishes later in the week.
Provided by Taste of Home
Categories Dinner
Time 6h5m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Cut roast in half; rub with 1/4 cup flour. Place in 5-qt. slow cooker. In a small bowl, combine soup and gravy mixes with remaining flour; stir in water until blended. Pour over roast. , Cover and cook on low for 6-8 hours or until meat is tender. Slice roast; serve with mashed potatoes and gravy.
Nutrition Facts : Calories 163 calories, Fat 5g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 337mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein.
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