GD Star Rating
loading...
loading...
A wonderful Sunday meal to come home to after church. Hearty, filling, and thoroughly delicious.
Perfect Roast & Gravy
Ingredients
- Beef to roast In order of preference: sirloin tip, shoulder, chuck, and rump. Buy bigger than you think, as people eat more of this than you might guess.
- 1 tbsp cooking oil
- salt
- pepper
- 2 beef bouillon cubes
- 1 bay leaf
- onion flakes
- 1-2 tbsp flour
- water
Instructions
- Pre-heat oven to 400 degrees Fahrenheit
- Put a oil in a skillet; place roast in skillet, sprinkle with salt and pepper.
- Brown one side, turn, and repeat for other side. This seals in the juices. Put a lid on it to keep from spattering all over.
- Grease a large casserole dish. Place roast in it. Add beef bouillon cubes and bay leaf, and put onion flakes on top of roast.
- Add water, not enough to cover, but enough to nearly reach top of meat. Cover the dish.
- Place in oven. When in a hurry, you can put it up to 450 for a while. Cook for about 3 or 4 hours, depending on size of the roast.
- About 2-3 hours into cooking, take it out and cut it up into smaller pieces. Add more water if it’s running low. Don't let it cook dry.
- When it’s good and soft, take it out, drain most of the juice off into the frying pan used to brown the meat in (unwashed, so you get the browning juices).
- Mix up flour and water (in a shaker for best results) and add to pan. Heat through while stirring to make gravy. Add more salt and pepper to taste.
- Serve with mashed potatoes and you’ll have a feast!
Notes
Good left-over on sandwiches with lettuce, mayo, and salt/pepper or heated, put on bread, and covered with gravy.
