SUNDAY NIGHT ROAST BEEF AND GRAVY WITH EASY RICE
Provided by Food Network
Categories main-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 275 degrees F.
- Season the meat on all sides with the Essence, salt, and pepper. Heat the oil in a large Dutch oven and brown on all sides, about 4 minutes per side. Remove the roast from the pan and add the onion slices and thyme sprigs. Place the roast on top of the onions, fat side up. Add the beef broth to the pan and place in the oven, uncovered. Roast until the beef is tender and registers an internal temperature of 130 to 135 degrees F, about 1 1/2 to 2 hours.
- Transfer the roast to a platter or cutting board and let rest for 15 minutes before carving.
- Meanwhile, use a slotted spoon to discard the onions and thyme sprigs. Place the Dutch oven over medium-high heat to heat the beef drippings. Combine the cornstarch and water in a small bowl until dissolved. Add the cornstarch mixture to the beef drippings and bring to a boil. Cook, stirring constantly, until slightly thickened, 2 to 3 minutes. Remove from the heat and carefully transfer to a gravy boat or decorative bowl.
- Carve the beef thinly and arrange the slices on large plates with rice on the side. Drizzle gravy over each portion and serve alongside of the Easy Rice.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
- In a 2-quart saucepan, combine the rice, water, butter and salt, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork before serving.
SUNDAY NIGHT ROAST BEEF**** RECIPE - (4.5/5)
Provided by Gigirox
Number Of Ingredients 9
Steps:
- Preheat oven to 275. Season the meat on all sides with salt and the Montrel Seasoning. Heat the oil in a large Dutch oven and brown the roast on all sides, about 4 minutes per side. Remove the roast from the pan and ad the onion slices. Place the roast on top of the onions, fat side up. Ad the beef broth to the pan and place in the oven, uncovered. Roast until the beef is tender and registers an internal temp of 130-135 degrees, about 1 to 1 1/2 hours. Transfer roast to platter or cutting board and let rest 15 minutes before slicing. Meanwhile, use slotted spoon to discard onnion. Place Dutch oven back over medium high heat to heat the beef drippings. Combine the cornstarch and water in a small bowl till dissolved. Add this mixture to the beef drippings and bring to a boil. Cook, stirring constntly, until slightly thickened, about 2 minutes. Remove from heat and transfer to gravy boat. Carve the beef thinly, and drizle gravy over to serve.
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