Beef Essentials Sunday Dinner Onion Gravy Roast Recipes

BEEF ESSENTIALS: SUNDAY DINNER ONION GRAVY ROAST

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: Acceptable roasts for this dish are: 7-bone pot roast, blade roast, chuck-eye roast, boneless chuck roast, shoulder pot roast, mock tender, flat-iron roast, and cross-rib roast. You could try other cuts of beef; however, you may have to vary the cooking time to achieve tender results.
• 3. Gather your ingredients.
• 4. Thinly slice the garlic.
• 5. Thickly slice the onions.
• 6. Sprinkle the roast with salt and pepper, and reserve.
• 7. Add the oil and butter to a large Dutch oven, or heavy-bottomed pot, over medium to medium-high heat.
• 8. Chef's Note: This pot should have a tight-fitting lid.
• 9. Add the sliced garlic.
• 10. Cook until the garlic begins to turn golden, about 2 - 3 minutes.
• 11. Remove the garlic with a slotted spoon, and reserve.
• 12. Add the roast and sear to a golden brown on all sides, about 6 - 8 minutes per side.
• 13. Chef's Note: By searing the roast you are permeating it with yummy garlic infused oil and butter. Oh, be still my beating heart.
• 14. Remove from pot and reserve.
• 15. Place a rack in the middle position, and preheat the oven to 275f (135c).
• 16. Add the onions to the pot.
• 17. Stir and cook until they soften, about 4 - 6 minutes.
• 18. Mix the vinegar, mustard, syrup, paprika, and cumin with the chicken stock.
• 19. Chef's Tip: Season the liquid with a bit of salt and pepper, and optional cayenne, to taste.
• 20. Add the liquid to the pot with the onions.
• 21. Chef's Note: Use a wooden spoon to scrape up any brown bits (fonds), that may have formed on the bottom of the pot.
• 22. Chef's Note: Those fonds that form on the bottom of the pot are totally yummy flavor bits. OH YEAH.
• 23. Return the garlic slices, and the roast to the pot.
• 24. Cover and place in the preheated oven until fork tender, about 2 - 3 hours.
• 25. Chef's Note: There is a fine line between tender and juicy, and dry and tough. If you keep cooking the beef after the collagen melts into the sauce, you will have a tough stringy piece of meat. So, after about 2 hours, start checking the roast, and stop cooking when it's fork tender and juicy.
• 26. PLATE/PRESENT
• 27. Thickly slice or cut into chunks, and serve with your favorite sides... how about noodles, mashed taters, and/or rice. And don't forget to drizzle on some of that yummy onion gravy. Enjoy.
• 28. Keep the faith, and keep cooking.

BEEFY ONION ROAST WITH GRAVY

Steps:

• Pre heat over to 375 degree. In a small bowl mix the mayo and the dry soup mix. Cut garlic into thin slices. Cut slits into roast and place garlic slices in the slits. Place roast in a racked roasting pan. Cover the roast with the mayo mixture. Add the veggies around the roast. Cook for 45 minutes at 375 then reduce to 325 and cook until roast reaches 150 degrees for medium rare.
• To make the gravy.
• Remove veggies and roast and place on a serving plate. Place roasting pan over two burners and add beef brother and reduce on medium heat for about 10 minutes, Add the flour until the desired consistancy is acheived.
• Serve roast with gravy.

SUNDAY BEST ROAST BEEF WITH PAN GRAVY

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.).