ROAST BEEF AND GRAVY
Prepared in a slow cooker, this is a simple way to make roast beef and gravy. Serve with mashed potatoes and fruit salad for a complete meal.
Provided by weezard1
Categories Main Dish Recipes Roast Recipes
Time 8h10m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 335.9 calories, Carbohydrate 8.9 g, Cholesterol 77.5 mg, Fat 22.7 g, Fiber 0.2 g, Protein 22.3 g, SaturatedFat 8.3 g, Sodium 1071.1 mg, Sugar 1.3 g
ROAST BEEF AND GRAVY
This is by far the simplest way to make roast beef and gravy. On busy days, I can put this main dish in the slow cooker and forget about it. My family likes it with mashed potatoes and fruit salad. -Abby Metzger, Larchwood, Iowa
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 10 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 267 calories, Fat 14g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 517mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.
ROAST BEEF WITH GRAVY
Provided by Trisha Yearwood
Categories main-dish
Time 4h15m
Yield 4 servings
Number Of Ingredients 5
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.
BASIC ROAST BEEF WITH GRAVY
As a little girl My grandparent's took me to a Restaurant called Picadilly's and I remember having wonderful medium rare roast beef sliced thin like they do now at carving restaurant buffets. And they served it with a very thin ajus. The other day I wanted it so bad that I attempted my first one. and here it is
Provided by Shawn C
Categories Roast Beef
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- in very large cast iron skillet with a metal rack in it lace roast fat side up. season well with salt, pepper and garlic powder.
- in a preheated 325* oven place roast for 1 hour. turn oven off during last 10 minutes and let sit for 30 minutes while making your addtional dishes like mashed potatoes!
- once you are ready to make gravy remove roast and let sit on plate not cutting until ready to serve.
- in cast iron skillet you cooked in pour water and turn up the heat add base and aujus mix and stir well to incorporate the powder.
- let come to a boil for about 3-5 mionutes thicken with cornstarch and water.
- and serve with all your favorites!
- slice the meat thinly almost shaving it against the grain the juices should flow
- leftovers? how about a open faced derby sandwich- hot roast beef and gravy over toasted bread! or maybe a french dip sandwich to take to work!
Nutrition Facts : Calories 640.6, Fat 42.4, SaturatedFat 16.3, Cholesterol 181.7, Sodium 991, Carbohydrate 3.4, Protein 57.7
SUNDAY NIGHT ROAST BEEF AND GRAVY WITH EASY RICE
Provided by Food Network
Categories main-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 23
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.
SIMPLE ROAST BEEF AND GRAVY
This is a simple way to get delicious comfort food with minimal effort. I like to make this when I have dinner guests in a casual setting and serve it with mashed potatoes, homemade rolls, and green beans. Because it's so simple you can spend a little more time on the side dishes. As a bonus, my children love it. I think the original recipe came from Taste of Home, but I've tweaked it.
Provided by tecrz
Categories Roast Beef
Time 8h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 997.1, Fat 75.6, SaturatedFat 29.1, Cholesterol 234.7, Sodium 1184.5, Carbohydrate 10.2, Sugar 2.2, Protein 65
ROAST BEEF WITH GRAVY
"Start this simple roast in the morning and you'll have savory slices of meat and gravy ready at suppertime," writes Tracy Ashbeck of Wisconsin Rapids, Wisconsin. The tender beef is loaded with homemade taste and leaves plenty for main dishes later in the week.
Provided by Taste of Home
Categories Dinner
Time 6h5m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Cut roast in half; rub with 1/4 cup flour. Place in 5-qt. slow cooker. In a small bowl, combine soup and gravy mixes with remaining flour; stir in water until blended. Pour over roast. , Cover and cook on low for 6-8 hours or until meat is tender. Slice roast; serve with mashed potatoes and gravy.
Nutrition Facts : Calories 163 calories, Fat 5g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 337mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein.
BASIC ROAST BEEF
Nothing is better for Sunday dinner then a beef roast. This recipe is so tasty and goes well with any side dish.-Virginia Vail, Lake Monroe, Florida
Provided by Taste of Home
Categories Dinner
Time 3h35m
Yield 14 servings.
Number Of Ingredients 6
Steps:
- Place beef, fat side up, on rack in a roasting pan. Season with salt and pepper; top with onion slices. Add enough water to pan to cover the bottom. Bake at 350° for 3-1/2 hours or until tender. For gravy, mix flour with water; stir into pan drippings, cooking over medium heat until gravy has thickened., First Day: Pot Roast. Place peeled carrots and halved peeled potatoes in with the roast during the last 1-1/2 hours of cooking., Second Day: Sweet-and-Sour Beef. Heat chunks of leftover beef in sweet-and-sour sauce and serve over cooked noodles. To make sauce, saute 1/2 cup chopped celery and 1/4 cup chopped onion in 2 tablespoons butter until tender. Stir in 1 tablespoon flour. Add 1/4 cup sugar, 1/4 cup vinegar and 1/4 cup water. Stir until slightly thickened., Third Day: Beef Stew. Heat gravy and chunks of beef in a pan, along with leftover potatoes and carrots., Fourth Day: Beef over Rice. Heat leftover beef and gravy and serve over cooked rice., Fifth Day: Meat Pie. Place leftover meat chunks, gravy, peas and carrots in pie plate. Top with you favorite pie crust or biscuits. Bake at 350° for 30-45 minutes or until crust is golden.
Nutrition Facts :
ROAST WITH GRAVY
Roast like grandma used to make and easy gravy. This is a recipe my grandmother has made for years. I love the gravy that goes with this! Serve with mashed potatoes and your favorite vegetables!
Provided by Laura Tanner-Humphreys
Categories Main Dish Recipes Roast Recipes
Time 2h45m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 9.4 g, Cholesterol 158.1 mg, Fat 17.5 g, Fiber 0.8 g, Protein 47 g, SaturatedFat 5.6 g, Sodium 1152.3 mg, Sugar 1.4 g
POT ROAST WITH GRAVY
My family loves this tangy, slow-cooked beef roast with gravy. We always hope for leftovers that I turn into a tasty sandwich spread.-Deborah Dailey Vancouver, Washington
Provided by Taste of Home
Categories Dinner
Time 7h
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Cut roast in half; rub with 2 tablespoons vinegar. Combine the salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. , Place the garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Slice roast; return to slow cooker and heat through.
Nutrition Facts : Calories 365 calories, Fat 15g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 769mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 45g protein.
EASY ROAST BEEF
This easy roast beef recipe with carrots and a simple gravy is ideal for a stunning Sunday dinner for the family. It takes just 15 minutes to prepare
Provided by James Martin
Categories Dinner, Main course
Time 1h15m
Yield Serves 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 546 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 52 grams protein, Sodium 0.65 milligram of sodium
SLOW-COOKER EASY POT ROAST
You already make getting big flavor on the table look easy, and this slow-cooker pot roast is no exception. Whip up a hearty beef roast slow-cooker recipe that comes together with Progresso™ beef broth, boneless beef chuck and veggies. You'll only need 25 minutes to prep-then you can go about your day as it cooks. Once dinnertime rolls around, you'll be greeted by a perfectly seasoned, pull-apart slow-cooker pot roast that will hit the spot every time.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h40m
Yield 6
Number Of Ingredients 14
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place beef. Sprinkle with pepper and salt. Place potatoes, carrots and garlic over beef. In medium bowl, mix broth, tomato paste, thyme, mushroom soup and onion soup mix with whisk until smooth. Pour over beef and vegetables.
- Cover; cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker to serving platter. Using slotted spoon, transfer vegetables to serving platter with beef; cover to keep warm.
- In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Serve gravy with beef and vegetables. Garnish with parsley.
Nutrition Facts : Calories 550, Carbohydrate 46 g, Cholesterol 105 mg, Fat 2, Fiber 7 g, Protein 39 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 8 g, TransFat 1 g
BEEF ROAST WITH GRAVY
I always asked Mom to fix this for special occasions just to smell the aroma of that rich gravy as it cooked. -Nancy Kreiser, Lebanon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place carrots and mushrooms in a 4- or 5-qt. slow cooker. Sprinkle roast with garlic powder and pepper. In a large skillet, brown roast in oil on all sides. Transfer to slow cooker., Combine the gravy, mushroom soup, water and onion soup mix; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Skim fat from gravy if necessary; serve gravy with beef.
Nutrition Facts : Calories 314 calories, Fat 12g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 995mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 36g protein.
More about "basic roast beef with gravy recipes"
SLOW-COOKER BAVARIAN BEEF ROAST WITH GRAVY
From pillsbury.com
CLASSIC ROAST BEEF WITH GRAVY RECIPE | CANADIAN LIVING
From canadianliving.com
QUICK AND EASY ROAST BEEF GRAVY - GLENDA EMBREE
From glendaembree.com
CLASSIC ROAST BEEF WITH GRAVY - EASY PEASY MEALS
From eazypeazymealz.com
EASY BEEF POT ROAST WITH GRAVY | 360 COOKWARE
From 360cookware.com
ROAST BEEF WITH GRAVY | PUNCHFORK
From punchfork.com
SLOW COOKER VENISON ROAST - SUPERGOLDEN BAKES
From supergoldenbakes.com
EASY POT ROAST WITH DELICIOUS GRAVY - RECIPE - COOKS.COM
From cooks.com
SLOW COOKER ROAST BEEF SANDWICHES - EATING ON A DIME
From eatingonadime.com
EASY BEEF GRAVY RECIPE - RHELENA
From rhelena.com
EASY ROAST BEEF FROM NATASHAS KITCHEN - RECIPE ON NIFTYRECIPE.COM
From niftyrecipe.com
ROAST BEEF RECIPE WITH GRAVY (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
EASY ROAST BEEF RECIPE WITH BEEF GRAVY 【 2022 】 | MR TRUCOS
From mrtrucos.com
BEEF ROAST WITH GRAVY | RECIPE CART
From getrecipecart.com
SLOW COOKER POT ROAST WITH BLUE CHEESE GRAVY
From themagicalslowcooker.com
EASY ROAST BEEF RECIPE WITH BEEF GRAVY - YOUTUBE
From youtube.com
HOW TO MAKE BEEF GRAVY | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
HOW TO MAKE THE PERFECT ROAST BEEF WITH EASY PAN GRAVY. PERFECT …
From tiktok.com
SLOW COOKER BAVARIAN BEEF ROAST WITH GRAVY RECIPE SLOW COOKER …
From xxphotoz.com
ROAST BEEF WITH MARSALA GRAVY | MELISSA D'ARABIAN
From melissadarabian.net
BASIC ROAST BEEF WITH GRAVY RECIPES - EASY RECIPES
From recipegoulash.cc
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love