Beef Roast

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

  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 browning.
  4. Rinse salt off of the roast.
  5. Dry roast with paper towels both sides.

Brown Roasts

  1. Heat enough oil to cover the bottom of a large electric frying pan – 1/4 to 1/2 cup.
  2. Brown roast on each side for about 8 minutes on medium high heat.

Season Roast

  1. Use a piece of aluminum foil and crumple it up accordion-style to put in the bottom of a roasting pan.
  2. Add 1/2 to 1 cup water to the bottom of the pan.
  3. Remove roast from frying pan and place on foil in roasting pan.
  4. Use 1/2 to 1 teaspoon each of crushed rosemary and of crushed thyme and sprinkle on top of roast (don’t over do).
  5. Use 2 or 3 bay leaves per roast.
  6. Season with pepper.

Bake roast

  1. Cover pan tightly with large piece of aluminum foil.
  2. Cook roast for 4 hours at 300 degrees.
  3. Transfer roast to carving board and cover with foil
  4. Let rest for 15 minutes.
  5. Cut in thin slices – if you can LOL

Make Gravy from the roast – Julie’s recipe

Immediately after browning

  1. After browning roasts pour VERY SLOWLY 1 cup water into the hot frying pan.
  2. Scrape the browned meat fond and water from the bottom of the frying pan.
  3. Pour into a sauce pan and set aside.

Immediately after roasting

  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. Whisk about 1/2 cup flour into a cup of cold water until well mixed with no lumps remaining.
  5. Add to butter in sauce pan
  6. Whisk in water and flour mixture until roux is golden brown, about two minutes.
  7. Add fluid from roast and whisk together with roux.
  8. Add milk to get it to a consistency of a nice gravy.Or add beef broth to get it to a nice consistency.
  9. Whisking and stirring until gravy is smooth – if necessary strain gravy.