Best Roast Beef With Glazed Onions And Worcestershire Gravy Recipes

ROAST BEEF WITH GRAVY

Steps:

• Preheat oven to 450 degrees F.
• Rub roast with vegetable oil.
• Sprinkle with salt and pepper.
• Place roast, onion, celery, carrot and tomatoes in a roasting pan.
• In a large bowl, combine tomato paste, Worcestershire, consomme, and 1 cup broth, whisking well.
• Pour over roast.
• Bake, uncovered, for 30 minutes.
• Reduce heat to 350 degrees.
• Cover roasting pan, and bake for 2 1/2 hours.
• Carefully remove roast and vegetables from pan.
• Skim excess fat from pan and reserve drippings.
• Bring 1 1/2 cups drippings to a simmer over medium heat in roasting pan.
• Add flour, whisking well.
• Cook over medium heat for 3-4 minutes, or until mixture begins to thicken.
• Add 1 cup broth, whisking well.
• Cook for 3-4 more minutes, whisking constantly.
• Add 1/2 cup broth, whisking well.
• Cook for 3 minutes.
• Add remaining 1/2 cup broth, whisking well.
• Cook for 3-4 minutes, or until gravy is thickened.

ROAST BEEF WITH PLUM GRAVY ATOP GARLIC MASH

Steps:

• Pre-heat oven to 180 degrees Celsius.
• Put 1 tbsp of flour in oven bag and shake it around.
• Place beef- uncut- in oven bag.
• Add Plum jam, Worcestershire sauce and chopped onion.
• Seal oven bag.
• Place in baking dish.
• Cook for 40 minutes.
• Whilst Roast is cooking, peel potatoes.
• Boil until soft.
• Mash with butter, garlic and rosemary until smooth puree.
• Cut meat into slices (should be pink- but not bloody- in the centre).
• Scoop a cup of mash onto the centre of a dinner plate.
• Place meat on top.
• Spoon plum gravy over meat.
• Add sprig of fresh rosemary to garnish.

BASIC GRAVY (W/O PAN DRIPPINGS)

Steps:

• Melt butter in saucepan over medium heat.
• Whisk in flour til well blended.
• Slowly add broth, whisking continually.
• Add Worcestershire sauce, garlic powder, and pepper.
• Cook over medicum heat til thickened, stirring from time to time.
• Keep an eye on the saucepan, the thickening process goes quickly.

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.

ROAST BEEF WITH GLAZED ONIONS AND WORCESTERSHIRE GRAVY

Steps:

• In a roasting pan combine well the onions, the tomatoes, the oil, and salt and pepper to taste and roast the mixture in the middle of a preheated 500°F. oven for 10 minutes. Stir the mixture, put the beef, seasoned with salt and pepper, on top of it, and roast the beef and the onion mixture in the oven for 15 minutes. Reduce the temperature to 350°F. and roast the beef for 12 minutes more per pound, or until a thermometer registers 135°F., for medium-rare meat.
• Transfer the beef to a cutting board and let it stand for 30 minutes. Transfer three fourths of the onion mixture to a bowl and reserve it, keeping it warm, covered. To the mixture remaining in the roasting pan add the flour and cook the mixture over moderate heat, stirring, for 3 minutes. Whisk in the broth, the water, the Worcestershire sauce, and any juices that may have accumulated on the cutting board and simmer the gravy, whisking and scraping up the brown bits, for 10 minutes. Transfer the gravy to a small saucepan and skim the fat from the top. Just before serving, carve the beef, arrange it on a platter with the reserved onion mixture, and garnish it with the rosemary sprigs. Bring the gravy to a boil, transfer it to a gravy boat, and serve it with the beef.