Sunday Best Roast Beef With Pan Gravy Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROAST BEEF WITH GRAVY



Roast Beef with Gravy image

Provided by Trisha Yearwood

Categories     main-dish

Time 4h15m

Yield 4 servings

Number Of Ingredients 5

One 5-pound boneless chuck roast
Salt and black pepper
1 large red onion, sliced
1/4 cup cider vinegar
4 tablespoons all-purpose flour

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.

SUNDAY POT ROAST WITH PAN GRAVY RECIPE - (4.6/5)



Sunday Pot Roast with Pan Gravy Recipe - (4.6/5) image

Provided by KatrinaB

Number Of Ingredients 18

Pan gravy:
4 pound chuck roast
2 tablespoons olive oil, dividef
1 tablespoon salt
2 teaspoons pepper
2 yellow onions
1 pound baby carrots
1 cup red wine
3 cups beef broth
1 teaspoon onion powder
1 teaspoon granulated garlic
1 teaspoon paprika
1/2 teaspoon celery flake
1/2 teaspoon rosemary
1/2 teaspoon thyme
3 tablespoons butter
3 tablespoons flour
Pan juices, strained (3 to 4 cups)

Steps:

  • Preheat oven 300°F. Bring roast to room temperature by leaving on counter top about 1 hour. Quarter the onion. Preheat Dutch oven (6 quart enamel cast iron pan) over high heat. Add half the olive oil. Brown onion about 4 minutes and remove to a plate. Brown carrots about 4 minutes and remove to a plate. Season the roast with salt and pepper. Add remaining olive oil to pan and sear the meat on all sides. Searing the meat will take about 8 to 10 minutes and then remove to a plate. Deglaze the pan with the red wine scraping the bottom and cook the wine over medium heat about 3 minutes and turn off the heat. Return the roast, onions and carrots to the pan. Whisk the beef broth, spices and herbs and pie over the roast. Cover and slow cook 4 hours or until tender. Allow roast to rest tented with foil at least 30 minutes. Remove the roast to a large plate and shred with 2 forks. Remove vegetables to the same plate with s slotted spoon. Cover with foil to keep warm. For the gravy: Strain the cooking liquid and place in the refrigerator. In a sauce pan over medium heat make a roux by melting 3 tablespoons butter and whisk in 3 tablespoons flour and cook about 30 seconds. Skim fat off of the pan juices and discard. ehisk pan juices into the roux. Cook over medium heat whisking often about 10 minutes or until desired thickness. The gravy is ready when it coats the back of a spoon.

SUNDAY BEST ROAST BEEF WITH PAN GRAVY



Sunday Best Roast Beef With Pan Gravy image

From Country Living. This tender roast beef fills the house with incredible aroma from the Country Living website. Most of the prep time is standing time.

Provided by cookee monster

Categories     Roast Beef

Time 3h

Yield 8 serving(s)

Number Of Ingredients 10

1 (4 -5 lb) boneless bottom round roast or 1 (4 -5 lb) rump roast
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 tablespoon fresh coarse ground black pepper, plus
1/4 teaspoon fresh coarse ground black pepper (I only had fine pepper and used 3/4 tablespoon)
2 1/2 teaspoons coarse salt (I used 2 teaspoons Kosher salt)
3 tablespoons all-purpose flour
2 cups beef broth

Steps:

  • Prepare the Roast: Adjust the rack to the bottom of the oven and heat to 425 degrees F. Blot any excess moisture from the roast, rub the Worcestershire sauce over the entire roast, and allow to marinate for 30 minutes, turning it twice.
  • Combine the powdered garlic, onion powder, paprika, and 1 tablespoon coarse-ground pepper in a small bowl; sprinkle the seasoning mixture evenly over the roast, pressing it, and let the roast stand for 20 to 30 minutes. Rub the meat with 2 teaspoons salt, place fat side up in a shallow roasting pan, and roast for 15 minutes.
  • Reduce oven temperature to 325 degrees F and continue to roast until the meat's internal temperature reaches 130 degrees F -- about 2 hours. Let the roast stand for 20 minutes before slicing.
  • Prepare the Gravy: Skim any fat from the liquid that remains in the roasting pan. Whisk the flour and 1/2 cup water together to a paste; set aside.
  • Scrape the drippings from the bottom of the roasting pan, add the beef broth, and stir over medium heat until the mixture begins to simmer. While continuously whisking, add the flour paste and bring to a boil.
  • Reduce heat to medium-low and let simmer for 4 to 5 minutes. If needed, add a little water to thin the gravy. Add remaining salt and pepper; serve warm. (I thought the gravy was a little to thin and I didn't add the extra salt or pepper.).

SUNDAY'S DINNER: ROAST BEEF & PAN GRAVY



Sunday's Dinner: Roast Beef & Pan Gravy image

Nothing comforts like good old fashioned roast beef on a Sunday afternoon, and the leftovers make great sandwiches for Monday's lunch. Roasts are delicious and easier to prepare than you might think. WAIT UNTIL YOU SMELL THIS COOKING!

Provided by Feast Your Eyes

Categories     Roast Beef

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 23

5 lbs boneless beef roast (prime rib, bottom round, rump)
2 1/2 tablespoons Worcestershire sauce
1/3 cup red wine
1/2 cup ketchup
1/4 cup onion, grated
2 garlic cloves, minced
1/2 cup olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon fresh ground black pepper
2 teaspoons kosher salt
3 medium carrots, peeled
3 celery ribs, strings removed
2 yellow onions, skinned and halved
2 bay leaves
1/4 cup beef broth
3 large garlic cloves, peeled and quartered
3 tablespoons dried rosemary, crumbled
3 tablespoons dried thyme
1 1/2 teaspoons onion powder
1/4 teaspoon fresh ground black pepper
2 tablespoons all-purpose flour
1/4 cup water

Steps:

  • Leave the string on the meat; rinse the roast. Using paper towels, blot any excess moisture from the roast; set aside.
  • In a heavy plastic 'zip-lock' bag add the first nine (9) ingredients; blend well. Add the roast and generously coat. Allow to marinate in the refrigerator for at least a couple of hours (preferably overnight).
  • Place the carrots, celery, onions, and bay leaves in a shallow roasting pan. Drizzle beef broth over vegetables; set aside.
  • Remove roast from plastic bag and set down on a cutting board. Using a sharp knife, make a 2-inch deep slit into the roast and insert a garlic quarter into the meat. Repeat in various places on the roast until done.
  • Sprinkle the rosemary, thyme, onion powder, pepper and salt evenly over the roast, including the underside; pressing it. Let the roast sit for about 1/2 an hour.
  • Position oven rack on the lowest level; preheat the oven to 425 degrees F.
  • Place roast fat side up in the prepared roasting pan; roast for 15 minutes. Reduce the oven temperature to 325 degrees F and continue roasting for approximately 2 hours (meat's internal temperature should reach 130 degrees F).
  • Transfer the cooked roast to a plate and cover with foil paper; let stand for 15 minutes. Meanwhile, remove the vegetables and cut the celery and carrots into 2-inch long pieces; leave the onions as they are. Keep warm.
  • Strain the pan juices through a sieve, discard the debris. Skim any fat from the liquid. The liquid should measure 2 cups - If necessary, reduce the liquid or add in some water and adjust the flavor by adding in a little more beef broth. The pan juices can be served as is, "Au jus", or they can be turned into gravy. To make the gravy, combine the flour and water, stir into the pan juices; scrape the drippings from the bottom of the roasting pan. Bring to a boil, stirring constantly. Cook until thickened, adding additional water or beef broth as necessary.
  • When ready to carve, remove and discard the string and garlic cloves from the roast. Carve the roast on a slant, in 1/4-inch thick slices, starting from the smallest tip, going to the larger end. Lay the slices, in an overlapping manner, down the centre of the platter and then arrange the vegetables along the slices.

Nutrition Facts : Calories 562.7, Fat 26.6, SaturatedFat 6.5, Cholesterol 170.1, Sodium 895.1, Carbohydrate 15.9, Fiber 2.9, Sugar 7, Protein 61.9

SUNDAY ROAST BEEF AND GRAVY



Sunday Roast Beef and Gravy image

Provided by Claire Robinson

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 6

1 (3 to 4-pound) bone-in rib-eye roast
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 large shallot, finely chopped
1/2 bottle drinking red wine, such as Malbec
5 cups beef stock

Steps:

  • Preheat oven to 400 degrees F.
  • Using a heavy hand, season rib-eye roast with salt and pepper on all sides. Heat olive oil in a large Dutch oven or a roasting pan. Place beef in hot pan and sear until deep golden brown on all sides. Transfer the pan to the oven and roast for about 15 minutes per pound for medium-rare, making an approximate hour of cooking time. Remove the pan from oven and transfer the beef to a cutting board. Allow meat to rest for at least 15 minutes, tented with foil, before carving.
  • Gravy:
  • Pour off excess fat from the Dutch oven (reserve for Thyme for Yorkshire Pudding, if desired) and place on the stovetop over medium heat. Add shallots and cook until soft and brown, about 4 to 6 minutes. Deglaze the pot with 1/2 cup of the wine, scraping up browned bits from the bottom. Add remaining wine, bring to a boil and reduce by half. Add stock and simmer until reduced again by about half. Pass the gravy through a fine mesh sieve and return to the pan. Bring back to a boil, then lower the heat and simmer until desired gravy consistency is reached. Taste for seasoning and adjust, if necessary. Carve beef against the grain, into thin slices, and serve with gravy.

More about "sunday best roast beef with pan gravy recipes"

SUNDAY BEST ROAST BEEF - COUNTRY LIVING
sunday-best-roast-beef-country-living image
2007-06-25 Step 5 Scrape the drippings from the bottom of the roasting pan, add the beef broth, and stir over medium heat until the mixture begins to simmer. Step 6 While continuously whisking, add the flour paste, and bring to a boil.
From countryliving.com
See details


SEARED ROAST BEEF WITH PAN GRAVY RECIPE - COOK WITH …
seared-roast-beef-with-pan-gravy-recipe-cook-with image
In large oven-proof skillet, sear beef roast in a dry pan over high heat until golden all over. Let cool slightly and cover evenly all over with herb mixture. Transfer back to skillet. Bake in a 325°F (180°C) oven for 40 min. Remove …
From cookwithcampbells.ca
See details


ROAST BEEF WITH CARAMELISED ONION GRAVY RECIPE
roast-beef-with-caramelised-onion-gravy image
Transfer the beef to a warm platter, cover loosely with foil and leave to rest for at least 20 minutes, and anything up to 40 minutes, before serving. Meanwhile, to make the gravy, place the roasting tray over a low heat on the hob, add the …
From gordonramsay.com
See details


CLASSIC ROAST BEEF WITH GRAVY RECIPE | CANADIAN LIVING
classic-roast-beef-with-gravy-recipe-canadian-living image
Roast in 450°F oven until beginning to brown, about 19 minutes. Reduce heat to 275°F and roast, basting occasionally, until instant-read thermometer inserted in centre reads 140°F for medium-rare, about 1 hour. Transfer to cutting board; …
From canadianliving.com
See details


SUNDAY BEST ROAST BEEF WITH PAN GRAVY RECIPE - COUNTRY …
2007-06-25 Whisk the flour and 1/2 cup water together to a paste; set aside. Step 5 Scrape the drippings from the bottom of the roasting pan, add the beef broth, and stir over medium heat …
From countryliving.com
5/5 (1)
Servings 8
Cuisine American
Calories 584 per serving
  • Blot any excess moisture from the roast, rub the Worcestershire sauce over the entire roast, and allow to marinate for 30 minutes, turning it twice.
  • Combine the powdered garlic, onion powder, paprika, and 1 tablespoon coarse-ground pepper in a small bowl; sprinkle the seasoning mixture evenly over the roast, pressing it, and let the roast stand for 20 to 30 minutes.
  • Rub the meat with 2 teaspoons salt, place fat side up in a shallow roasting pan, and roast for 15 minutes.
See details


SWANSON® ROAST BEEF WITH GRAVY RECIPE - EASY RECIPES
PLACE beef in shallow roasting pan. Insert meat thermometer. Roast at 350°F. for about 1 hr. or until thermometer reads 155°F., basting frequently with broth.
From recipegoulash.cc
See details


HOLIDAY ROAST WITH GRAVY RECIPE - FOOD NEWS
Place beef on a rack in a shallow roasting pan, bone side down. In a small bowl combine onion, garlic, and salt and pepper to taste; rub and press evenly on all sides of beef. Pour broth into …
From foodnewsnews.com
See details


BEEF ROAST RECIPE WITH GRAVY - FOOD NEWS - FOODNEWSNEWS.COM
Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Pour 3 cups water into baking pan. Season roast with salt, pepper, and garlic salt.
From foodnewsnews.com
See details


ROAST BEEF & PAN DRIP GRAVY - FOODHOUSEHOME.COM
Preheat oven to 450 F and place the roast, fat-side up, on a rack in a roasting pan. Combine the olive oil, garlic, thyme, sage, rosemary, sea salt, and pepper; stir to blend. Rub all over the roast.
From foodhousehome.com
See details


RECIPE ROAST BEEF RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
This tender Sunday best roast beef with pan gravy recipe fills the house with incredible aroma -- the scents of which memories are made. From countryliving.com Reviews 5 Total Time 0S …
From stevehacks.com
See details


SUNDAY ROAST BEEF AND GRAVY RECIPE - FOODHOUSEHOME.COM
preheat the oven to 325*. make 9 deep incisions in the meat and insert the garlic pieces. Heat 1 tbls of oil in a heavy roasting pan; add the meat and brown on all sides over medium heat. …
From foodhousehome.com
See details


SUNDAY BEST ROAST BEEF WITH PAN GRAVY - RECIPECIRCUS.COM
Roast for 15 minutes, then lower the oven temperature to 325°F. Continue to cook until the internal temperature reaches 5 to 10 degrees below the desired serving temperature, about 2 …
From recipecircus.com
See details


SUNDAY BEST ROAST BEEF WITH PAN GRAVY | RECIPE CART
1 boneless beef bottom round roast or rump roast 2 tbsp. Worcestershire sauce 1 tsp. Powdered Garlic 1 tsp. onion powder 1 tsp. paprika 1 tbsp. coarsely ground black pepper 2 1/2 tsp. …
From getrecipecart.com
See details


Related Search