Roastbeefwithgravy Recipes

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.

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.

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.

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.

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.

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.

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.

Steps:

• Place beef in shallow roasting pan. Sprinkle granules and soup mix over roast. Pour beef broth over all. Cover and bake in 350 degree oven for about 1 hours or until beef is fork tender. Remove beef. Mix 1 tablespoons drippings and flour in roasting pan. Cook and stir until mixture boils and thickens. Slice beef and serve with gravy.

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.

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.

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).

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.

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.