Simple Roast Beef And Gravy 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:

• Place roast in a slow cooker, cut in half if necessary.
• In a bowl, combine the soup, mix, and water. Pour over roast.
• Cover and cook on low 8-9 hours until meat is tender.

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:

• 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:

• 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.

Steps:

• Pat the roast dry with paper towels. Rub 2 teaspoons salt evenly over the surface of the meat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
• Adjust the oven rack to the lower-middle position and preheat the oven to 275 degrees. Again, pat the roast dry with paper towels and rub with 1 teaspoon of pepper. Heat the oil in a large Dutch oven or heavy pot over medium-high heat until just smoking. Brown the roast on all sides, 8 to 12 minutes, then transfer to a V-rack set inside of a roasting pan (if you don't have a V-rack, use a wire rack set on a rimmed baking sheet.) Do NOT wipe out the Dutch oven. Transfer the roasting pan to the oven and cook until the center of the meat registers 120 to 125 degrees on an instant-read thermometer (for medium-rare), 1 1/2 to 2 hours. Adjust cooking time, if you like your roast more or less done. Here is a list of temperatures to test for doneness: Cook until meat thermometer registers for -- RARE - 115 to 120 degrees -- MEDIUM-RARE - 120 to 125 degrees -- MEDIUM - 130 to 135 degrees -- MEDIUM-WELL - 140 to 145 degrees -- WELL-DONE - 150 to 155 degrees.
• Meanwhile, add the chopped mushrooms to the fat in the Dutch oven and cook over medium heat until golden, about 5 minutes. Stir in the minced onion, chopped carrot, and chopped celery and cook until browned, 8 to 10 minutes. Stir in the tomato paste, minced garlic, and flour and cook until fragrant, about 2 minutes. Stir in the red wine and broth, scraping up any browned bits with a wooden spoon. Bring to a boil, then reduce the heat to medium and simmer until thickened, about 10 minutes. Strain the gravy, then stir in the Worcestershire sauce and season with salt and pepper, to taste; cover and keep warm.
• Transfer the roast to a cutting board, tent with foil, and let rest for 20 minutes. Slice the roast crosswise against the grain into 1/2-inch-thick slices. Serve with the gravy.

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:

• 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:

• 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:

• Arrange potatoes, carrots, and onion around the edges of a 5- to 6-quart slow cooker.
• Whisk celery soup and beef stew seasoning mix together in a bowl until smooth and creamy.
• Heat a saucepan over medium-high heat; cook roast until browned and seared, about 3 minutes per side. Sprinkle onion soup mix over entire roast and place roast in the center of the slow cooker, surrounding it with the vegetable mixture. Spread celery soup mixture over roast.
• Cook on Low, 8 to 10 hours.
• Remove roast from the slow cooker and place on cutting board; let rest for 10 minutes.
• Strain remaining liquid in the slow cooker into a bowl and whisk until smooth, about 1 minute.
• Slice roast and serve alongside vegetables and gravy.

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.