Best Beef Essentials Sunday Dinner Onion Gravy Roast Recipes

BEEF ROAST AND ONION GRAVY

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the onion, garlic, parsley and black pepper and cook until the onion is tender-crisp, stirring often. Stir the stock in the skillet and heat to a boil. Remove the skillet from the heat.
• Place the beef in a roasting pan and brush with the stock mixture. Roast at 350 degrees F for 1 hour or to desired doneness, brushing occasionally with the stock mixture. Remove the beef from the roasting pan.
• Stir the flour in the skillet. Stir the flour mixture in the roasting pan. Cook and stir over medium heat until the mixture boils and thickens. Serve the gravy with the beef.

BOTTOM ROUND ROAST WITH ONION GRAVY

Steps:

• Place sliced onions in the bottom of a Dutch oven or stock pot. Season the roast with salt and pepper, and place on top of the onions. Add the vinegar and bay leaf to the pan, and heat over high heat to get it simmering. Reduce heat to low, cover, and simmer for 3 to 4 hours. Try not to take the lid off while cooking.
• When the roast is done, remove it from the pan to a serving platter. Mix the flour into the water, and pour into the drippings from the roast. Simmer over medium heat, stirring frequently until thickened. Carve roast, and serve with the pan 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.).

SUNDAY ROAST BEEF AND GRAVY

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.

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.