Sunday dinner for 16 - 2018-09-09
I used two large beef roasts - best
roast is 1 1/2" to 2" thick and consistently thick.
Prepare the roasts by salting them
Put a large wire rack in a 1/2
size rimmed baking sheet.
both sides with kosher salt and rub salt in to coat the roast.
for at least 1 hour to 4 hours before
off of the roast.
Dry roast with
paper towels both sides.
oil to cover the bottom of a large electric frying pan - 1/4 to 1/2 cup.
Brown roast on
each side for about 8 minutes on medium high heat.
Use a piece of aluminum foil and
crumple it up accordion-style to put in the bottom of a roasting pan.
Add 1/2 to 1 cup water to
the bottom of the pan.
Remove roast from frying pan and place on foil
in roasting pan.
Use 1/2 to 1 teaspoon each of
crushed rosemary and of crushed thyme and sprinkle on top of roast (don't
Use 2 or 3
Season with pepper.
Cover pan tightly with large piece of aluminum foil.
for 4 hours at 300 degrees.
roast to carving board and cover with foil
Let rest for 15 minutes.
Cut in thin slices – if you can
Make Gravy from the
roast – Julie's recipe
Immediately after browning
After browning roasts pour VERY
SLOWLY 1 cup water into the hot frying pan.
Scrape the browned meat fond
and water from
the bottom of the frying pan.
Pour into a sauce pan and set aside.
Pour fluids from the roasting
pan into an 8 cup Pyrex measuring cup.
Let stand about a minute and
remove fat from top of fluids.
In a large saucepan melt 1 cube
butter over medium heat.
Whisk about 1/2 cup flour
into a cup of cold water until well mixed with no lumps remaining.
Add to butter in sauce pan
Whisk in water and flour
mixture until roux is golden
brown, about two minutes.
Add fluid from roast and whisk
together with roux.
Add milk to get it to a
consistency of a nice gravy.
Or add beef broth to get it to a
Whisking and stirring until gravy
is smooth – if necessary strain gravy.