Just a quick post for an easy to make traditional Sunday meal: roast beef and gravy.
This roast uses an eye-of-round cut, and should be served medium-rare to medium. It will not be nearly as tender if it is overcooked.
I do not use a thermometer to make this, but as all ovens are a little bit different, you could you a probe thermometer to make sure that your roast is cooked to your liking.
This is a probe thermometer. The temperature probe stays in the meat the entire time in the oven, while the temperature gauge stays on your countertop. You can also set an alarm to sound when your roast hits a certain temperature. When you are making this roast, you DO NOT want to open the oven.
This roast starts at a very high heat: 500°F, and after an initial sear in the hot oven, it slow roasts in a cooling oven for another 2 ½ hours.
Use whatever seasonings you like: this has salt, pepper, garlic, spicy paprika, rosemary and bay leaves. Simply place your roast on a rack in a roasting pan and sprinkle with seasonings.
3 lb eye-of-round roast (adjust cooking time for other sized roasts)
Seasonings: (salt, pepper, garlic powder, smoked paprika, Italian seasoning, rosemary sprig, bay leaf)
Preheat oven to 500°F.
Season the roast with desired seasonings. Place on a rack in a roasting pan. Do not cover or add water.
Place the roast in the preheated oven. Reduce temperature to 475°F. Roast for 20 minutes (or about 7 minutes per pound).
Turn off the oven and let the roast sit in the hot oven for 2 ½ hours for medium rare. Do not open the door.
Carve into thin slices to serve. Serve with mashed potatoes and Beef Gravy.
¼ cup butter
3 Tbs flour (white or fine ground whole wheat)
3 cups beef broth
1 tsp Kitchen Bouquet or Gravy Master
dash white pepper
(Pan Drippings from a roast beef)**
If you are preparing gravy for a roast beef, remove roast from pan and set on a grooved carving/cutting board.
If your roasting pan can be used on the stovetop, drain any liquid in the roasting pan into a small bowl (do not throw away). Add butter to the roasting pan and turn stove onto medium heat. If your pan cannot be used on the stovetop, scrape liquid and browned bits from pan into a small bowl, then melt butter in a skillet.
Stir melted butter until browned bits are removed from bottom of pan. Stir in flour and cook 4-5 minutes, whisking constantly, until roux is a deep brown color. Stir in beef broth while whisking constantly. Stir in Kitchen Bouquet, pepper, and reserved pan drippings. Bring to a boil. Simmer 5-10 minutes, or until ready to serve. Taste; add salt if necessary.
**As you carve your roast, add any drippings from roast to the gravy before serving.