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.
- Cover both sides with kosher salt and rub salt in to coat the roast.
- Set aside for at least 1 hour to 4 hours before browning.
- Rinse salt off of the roast.
- Dry roast with paper towels both sides.
- Heat enough 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 over do).
- Use 2 or 3 bay leaves per roast.
- Season with pepper.
- Cover pan tightly with large piece of aluminum foil.
- Cook roast for 4 hours at 300 degrees.
- Transfer roast to carving board and cover with foil
- Let rest for 15 minutes.
- Cut in thin slices – if you can LOL
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.
Immediately after roasting
- 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 nice consistency.
- Whisking and stirring until gravy is smooth – if necessary strain gravy.