SUNDAY (GAME DAY : ) ROAST BEEF DINNER
My husband begs for this in the fall and winter. The whole family loves the smell of this cooking while watching Sunday Football games :) Versatile as far as the veggies go...Leave the potatoes out and make some mashed potatoes on the side...great with the rich brown gravy!
Provided by Karen..
Categories Lunch/Snacks
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350*.
- Place roast in large roasting pan or baking dish.
- Arrange vegetables around roast.
- Sprinkle meat and vegetables generously with basil, dried garlic, garlic powder, salt and pepper.
- Place in oven and allow to cook for about 15 minutes.
- Add water to pan about 1/2 inch to an inch up.
- About every 20 minutes or when water is diminishing and turning darker, add a little more water so it doesn't steam away completely.
- You can pour this over the roast if if is getting too dry on top.
- Allow to cook 20-30 minutes per pound or until your desired doneness and when veggies are tender.
- Remove roast to carving platter and remove veggies with a slotted spoon to their own serving dish.
- To make gravy, either prepare gravy mix as directed on package but use liquid from pan as substition for all of some of the water indicated.
- OR, in a sauce pan, whisk together 1/4 cup of pan drippings and 1/4 cup flour until smooth.
- Heat over low heat until mixture starts to bubble.
- Add 2 cups of water or a combination of water/dripping adding to 2 cups very slowly to flour mixture.
- Simmer 5 minutes, remove from heat and add 1 tsp.
- (or more) of Gravy Master.
- Stir in some salt and pepper to taste and serve with sliced beef.
- Slice beef after it has sat for about 15 minutes to retain juices.
SUNDAY DINNER SAVORY POT ROAST BEEF
I came up with this when I was tired of the typical onion soup flavored roast beef recipe, but not in the mood for the robust red wine version I use. My kids liked it a lot (they range in age from 1 to 14 and even the baby ate it up!) I serve it with scalloped potatoes and a green salad. We like it for Sunday Dinner after church.
Provided by Dreamgoddess
Categories Savory
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350.
- Heat oil in a deep oven casserole dish or pot, that has a tight-fitting lid.
- Rub the roast with Lawrey's salt.
- When oil is hot, brown roast on all sides in the hot oil; look for a nice brown crispy texture.
- When all sides are nicely browned, remove roast to a platter.
- Put allspice, cinnamon, bay leaves and shallots in the hot oil and stirfry until shallots begin to brown; do not burn.
- Pour in beef broth and stir, scraping sides and bottom of pan.
- Return roast and any drippings that collected on the platter to the pot, turn once, cover tightly and put in oven (I don't even peek for the first 2 hours).
- Roast until meat pulls apart, about 2 1/2 to 3 hours- check closely.
- Remove roast to serving platter.
- Pick out the 6 allspice berries, 2 bay leaves and cinamon stick, skim fat off and pour broth over the roast and serve.
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