Sunday Night Roast Beef Recipe 455

SUNDAY NIGHT ROAST BEEF AND GRAVY WITH EASY RICE

Steps:

• Preheat the oven to 275 degrees F.
• Season the meat on all sides with the Essence, salt, and pepper. Heat the oil in a large Dutch oven and brown on all sides, about 4 minutes per side. Remove the roast from the pan and add the onion slices and thyme sprigs. Place the roast on top of the onions, fat side up. Add the beef broth to the pan and place in the oven, uncovered. Roast until the beef is tender and registers an internal temperature of 130 to 135 degrees F, about 1 1/2 to 2 hours.
• Transfer the roast to a platter or cutting board and let rest for 15 minutes before carving.
• Meanwhile, use a slotted spoon to discard the onions and thyme sprigs. Place the Dutch oven over medium-high heat to heat the beef drippings. Combine the cornstarch and water in a small bowl until dissolved. Add the cornstarch mixture to the beef drippings and bring to a boil. Cook, stirring constantly, until slightly thickened, 2 to 3 minutes. Remove from the heat and carefully transfer to a gravy boat or decorative bowl.
• Carve the beef thinly and arrange the slices on large plates with rice on the side. Drizzle gravy over each portion and serve alongside of the Easy Rice.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
• In a 2-quart saucepan, combine the rice, water, butter and salt, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork before serving.

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.

SUNDAY NIGHT ROAST BEEF**** RECIPE - (4.5/5)

Steps:

• Preheat oven to 275. Season the meat on all sides with salt and the Montrel Seasoning. Heat the oil in a large Dutch oven and brown the roast on all sides, about 4 minutes per side. Remove the roast from the pan and ad the onion slices. Place the roast on top of the onions, fat side up. Ad the beef broth to the pan and place in the oven, uncovered. Roast until the beef is tender and registers an internal temp of 130-135 degrees, about 1 to 1 1/2 hours. Transfer roast to platter or cutting board and let rest 15 minutes before slicing. Meanwhile, use slotted spoon to discard onnion. Place Dutch oven back over medium high heat to heat the beef drippings. Combine the cornstarch and water in a small bowl till dissolved. Add this mixture to the beef drippings and bring to a boil. Cook, stirring constntly, until slightly thickened, about 2 minutes. Remove from heat and transfer to gravy boat. Carve the beef thinly, and drizle gravy over to serve.

EASY ROAST BEEF

Steps:

• Heat oven to 240C/220C fan/gas 9.
• Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 950g beef top rump joint.
• Put 1 onion, cut into 8 wedges, and 500g carrots, halved lengthways, into a roasting tin and sit the beef on top, then cook for 20 mins.
• Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.
• Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm.
• Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.
• For the gravy, put the tin with all the meat juices and onions back onto the hob.
• Stir in 1 tbsp plain flour, scraping all the stuck bits off the bottom of the tin. Cook for 30 seconds, then slowly stir in 250ml beef stock, little by little.
• Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.

OVERNIGHT ROAST BEEF

Steps:

• Preheat oven to 350*F Put sirloin in roasting pan. Pour remaining ingredients over top. Cover roast with a lid or foil. Roast in oven for 3 hours. Remove meat from gray and cool for 30 minutes. Cover both meat and gravy well and refrigerate overnight. The next day skim fat from gravy. Preheat oven to 350*F Slice meat into thick slices - thickness depends on your preference. Add sliced meat to a casserole dish, (add carrots & potatoes if desired now) and top with gravy. (Add carrots & potatoes if desired now) Cook for 1 hour. Serve immediately.

SUNDAY BEEF POT ROAST

Steps:

• Heat oil in dutch oven over medium heat.
• Add beef,brown on all sides.
• Remove roast amd place in aluminuim foil.
• Saute onion,green pepper and garlic in dutch oven.
• Add tomato sauce and water stir to blend.
• Return beef to the dutch oven.
• Add mushrooms,salt and pepper.
• Reduce heat to low,cover,simmer 2 hours.
• Add veggies,cover and continue cooking 30 minutes or until tender. Cooking time is 2hrs.30.minutes.

DADDY'S SUNDAY ROAST

Steps:

• Place roast in a deep roasting pan, fat side up; pour vinegar over roast. Let stand for 15 minutes. Sprinkle with salt and pepper. Add water to pan. , Cover and bake at 400° for 3-1/2 hours or until meat is tender, adding additional water if needed. About 15 minutes before roast is done, uncover to brown the top. , Remove roast to a serving platter and keep warm; skim fat from pan juices. Pour juices into measuring cup, adding water if needed to measure 3 cups. , Mix flour and cold water until smooth; stir into pan juices. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in browning sauce if desired. Season with salt and pepper. Serve gravy with roast.

SUNDAY (GAME DAY : ) ROAST BEEF DINNER

Steps:

• Preheat oven to 350*.
• Place roast in large roasting pan or baking dish.
• Arrange vegetables around roast.
• Sprinkle meat and vegetables generously with basil, dried garlic, garlic powder, salt and pepper.
• Place in oven and allow to cook for about 15 minutes.
• Add water to pan about 1/2 inch to an inch up.
• About every 20 minutes or when water is diminishing and turning darker, add a little more water so it doesn't steam away completely.
• You can pour this over the roast if if is getting too dry on top.
• Allow to cook 20-30 minutes per pound or until your desired doneness and when veggies are tender.
• Remove roast to carving platter and remove veggies with a slotted spoon to their own serving dish.
• To make gravy, either prepare gravy mix as directed on package but use liquid from pan as substition for all of some of the water indicated.
• OR, in a sauce pan, whisk together 1/4 cup of pan drippings and 1/4 cup flour until smooth.
• Heat over low heat until mixture starts to bubble.
• Add 2 cups of water or a combination of water/dripping adding to 2 cups very slowly to flour mixture.
• Simmer 5 minutes, remove from heat and add 1 tsp.
• (or more) of Gravy Master.
• Stir in some salt and pepper to taste and serve with sliced beef.
• Slice beef after it has sat for about 15 minutes to retain juices.