Roast With Gravy Recipes

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POT ROAST WITH GRAVY



Pot Roast with Gravy image

My family loves this tangy, slow-cooked beef roast with gravy. We always hope for leftovers that I turn into a tasty sandwich spread.-Deborah Dailey Vancouver, Washington

Provided by Taste of Home

Categories     Dinner

Time 7h

Yield 10 servings.

Number Of Ingredients 14

1 beef rump roast or bottom round roast (5 pounds)
6 tablespoons balsamic vinegar, divided
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons canola oil
3 garlic cloves, minced
4 bay leaves
1 large onion, thinly sliced
3 teaspoons beef bouillon granules
1/2 cup boiling water
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
4 to 5 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Cut roast in half; rub with 2 tablespoons vinegar. Combine the salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. , Place the garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Slice roast; return to slow cooker and heat through.

Nutrition Facts : Calories 365 calories, Fat 15g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 769mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 45g 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

BEEF ROAST WITH GRAVY



Beef Roast with Gravy image

I always asked Mom to fix this for special occasions just to smell the aroma of that rich gravy as it cooked. -Nancy Kreiser, Lebanon, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 6h10m

Yield 8 servings.

Number Of Ingredients 10

1 pound fresh baby carrots
1 can (4 ounces) mushroom stems and pieces, drained
1 beef rump roast or bottom round roast (3 pounds)
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon canola oil
1 jar (12 ounces) beef gravy
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup water
1 envelope onion soup mix

Steps:

  • Place carrots and mushrooms in a 4- or 5-qt. slow cooker. Sprinkle roast with garlic powder and pepper. In a large skillet, brown roast in oil on all sides. Transfer to slow cooker., Combine the gravy, mushroom soup, water and onion soup mix; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Skim fat from gravy if necessary; serve gravy with beef.

Nutrition Facts : Calories 314 calories, Fat 12g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 995mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 36g protein.

GRAVY FROM ROAST DRIPPINGS



Gravy from Roast Drippings image

Provided by Alton Brown

Categories     side-dish

Time 17m

Yield 2 cups

Number Of Ingredients 4

1 cup red wine
2 cups beef, chicken, or vegetable broth
1 bay leaf
5 to 6 black peppercorns

Steps:

  • Remove roast from pan and pour off any fat. Place over high heat (use 2 burners if necessary) and deglaze pan with wine and broth, scraping any bits stuck to the bottom of the pan with a wooden spoon or spatula. Once these solids are dissolved, pour liquid into a saucepan and add the bay leaf and peppercorns. Reduce for 5 minutes over high heat or until reduced by 1/3.
  • At this point you basically have a jus which could be used to sauce your roast. To create a gravy, reduce the heat to medium and whisk in 2 tablespoons of white roux. Return to a simmer, whisking constantly. Continuing to cook once a simmer has been reached will result in a smoother sauce, but not a thicker one.
  • Since all starch thickened sauces thicken as they cool, it's a good idea to make your gravy a little on the loose side.

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 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.

ROAST BEEF WITH GRAVY



Roast Beef With Gravy image

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

Provided by CookingONTheSide

Categories     Roast Beef

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 (2 1/2-3 lb) boneless chuck roast
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon fresh ground black pepper
2 cups onions, sliced
2 cups celery, sliced
2 cups carrots, sliced
1 pint cherry tomatoes
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 (10 ounce) can beef consomme
3 cups beef broth, divided
1/4 cup all-purpose flour, plus 2 T

Steps:

  • Preheat oven to 450 degrees F.
  • Rub roast with vegetable oil.
  • Sprinkle with salt and pepper.
  • Place roast, onion, celery, carrot and tomatoes in a roasting pan.
  • In a large bowl, combine tomato paste, Worcestershire, consomme, and 1 cup broth, whisking well.
  • Pour over roast.
  • Bake, uncovered, for 30 minutes.
  • Reduce heat to 350 degrees.
  • Cover roasting pan, and bake for 2 1/2 hours.
  • Carefully remove roast and vegetables from pan.
  • Skim excess fat from pan and reserve drippings.
  • Bring 1 1/2 cups drippings to a simmer over medium heat in roasting pan.
  • Add flour, whisking well.
  • Cook over medium heat for 3-4 minutes, or until mixture begins to thicken.
  • Add 1 cup broth, whisking well.
  • Cook for 3-4 more minutes, whisking constantly.
  • Add 1/2 cup broth, whisking well.
  • Cook for 3 minutes.
  • Add remaining 1/2 cup broth, whisking well.
  • Cook for 3-4 minutes, or until gravy is thickened.

Nutrition Facts : Calories 401.1, Fat 16.7, SaturatedFat 6, Cholesterol 124.7, Sodium 1448, Carbohydrate 19.3, Fiber 3.8, Sugar 7.5, Protein 45.1

ROAST BEEF WITH GRAVY



Roast Beef With Gravy image

This is a simple way of cooking roast beef without the fuss. My family loves it. Hope you will enjoy it as much as we do.

Provided by gabby girl

Categories     Meat

Time 22m

Yield 12-15 slices, 12-15 serving(s)

Number Of Ingredients 11

6 -7 lbs rib eye, 1 slab
4 tablespoons Dijon mustard
2 tablespoons coarse salt
2 tablespoons freshly cracked black pepper
4 tablespoons rosemary
1/4 cup olive oil
250 g chopped bacon
3 tablespoons garlic, minced
2 (10 3/4 ounce) cream of mushroom soup
1 cup milk
1 (10 ounce) can button mushrooms, drained

Steps:

  • Marinate rib eye in the next 5 ingredients overnight.
  • Leave at room temperature 1 hour before roasting.
  • Preheat oven at 450 F for 20 minutes.
  • Put beef in the center rack of the oven and roast 20 minutes.
  • Bring temperature down to 350°F.
  • Continue roasting for 1 hour and 30 minutes more or till meat thermometer reads 140F when you stick it in the center of the meat.
  • It will give you a medium rare beef.
  • Bring it out from the oven and let rest in the counter for 20 minutes cover with aluminum foil.
  • Gravy:.
  • Saute bacon till crispy, set aside.
  • Add in the chopped garlic to the bacon grease.
  • Stir fry till fragrant, add the button mushrooms and cream of mushroom soups, continue to stir.
  • Let it simmer awhile, add in milk, keep stirring.
  • Pour in the juice of the roast beef as well to make a good gravy.
  • Let simmer 10 minutes and pour to gravy bowl.

Nutrition Facts : Calories 828.2, Fat 68, SaturatedFat 25.4, Cholesterol 171.2, Sodium 1859.5, Carbohydrate 7.2, Fiber 0.8, Sugar 1.3, Protein 44.9

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