Beef Roast

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Beef Roast

Sunday dinner for 16 - 2018-09-09


 

I used two large beef roasts.

  1. Put a large wire rack in a 1/2 size rimmed baking sheet.

  2. Cover both sides with kosher salt and rub salt in to coat the roast.

  3. Set aside for at least 1 hour to 4 hours before braising.

  4. Heat enough oil to cover the bottom of a large electric frying pan.

  5. Rinse salt off of the roast.

  6. Dry roast with paper towels both sides.

  7. Braise roast on each side for about 8 minutes on medium high heat.

  8. Use a piece of aluminum foil and crumple it up accordion-style to put in the bottom of a roasting pan.

  9. Add 1/2 cup water to the bottom of the pan.

  10. Remove roast from frying pan and place on foil in roasting pan.

  11. Season with salt and pepper.

  12. Use 2 or 3 bay leaves per roast.

  13. Use 1/2 to 1 teaspoon each of crushed rosemary and of crushed thyme and sprinkle on top of roast (don't over do).

  14. Cover pan tightly with large piece of aluminum foil and cover with lid.

  15. Cook roast for 3 1/2 to 4 hours at 300 degrees.

  16. Transfer roast to carving board and cover with foil

  17. Let rest for 15 minutes.

  18. Cut in thin slices if you can LOL

Gravy from the roast Julie's recipe

  1. Pour fluids from the roasting pan into an 8 cup Pyrex measuring cup.

  2. Let stand about a minute and remove fat from top of fluids.

  3. In a large saucepan melt 1 cube butter over medium heat.

  4. Sprinkle about 1/2 cup flour on top of the melted butter.

  5. Whisk in flour.

  6. Reduce heat to low.

  7. Whisk until roux is golden brown, about two minutes.

  8. Add fluid from roast and whisk together with roux.

  9. Add milk to get it to a consistency of a nice gravy.

    Or add beef broth to get it to a nice consistency.

  10. Whisking and stirring until gravy is smooth if necessary strain gravy.

 

Copyright 1996 - 2018 Shirl R Weight Thursday, 22 March 2018 04:48:43 PM