When I first started making roast, I would not cook the meat long enough and they would come out tough. The more practice over the years have made my roast fork tender, and I really learned from many mistakes I have made. Sometimes I make beef roast in a crock pot or roast in the oven. This recipe is for oven beef roast, but, this recipe could be cooked in a crock pot on low for 8-10 hours.
4-6 Lbs. Rump roast
4 Tbsp. Olive oil
3 (8 oz.) cans beef broth
1 envelope of onion soup mix
1/2 Tsp. salt
1/2 Tsp. Pepper
1 Clove of garlic, minced
2 Bay leaves
1 Sprig of thyme or 1/2 Tsp. dried thyme
1/2 C. Cooking sherry (optional)
Preheat oven to 400 degrees. In a large roasting pan, add the oil and let heat on medium heat 2 minutes. Put beef roast in pan and sear on all sides until browned. After seared on all sides, turn the burner off. I take the roast out of the pan so I can get the bits off the bottom when I add the liquids. Stir in beef broth, onion soup mix, bay leaves, thyme, salt, pepper, minced garlic and cooking sherry, stir until combined. After blended together, re-insert beef roast. I take a big spoon and pour the liquid over the top a couple of times.
Turn the oven down to 275 degrees. Cover and bake in oven for 4 hours. Roast should be at 140 degrees or above. Serves 8.
If I want potatoes, carrots and celery in my roast, I add the last hour of cooking. Vegetables also help give the drippings for the gravy added flavor.
Gravy from beef juices.
3 C. Juice from roast
1/2 C. Cold water
1/2 Tsp. Salt
3 Tbsp. Cornstarch or flour
When roast is finished baking, get 3 cups of juice and drippings and pour into medium size pan on medium heat. Combine cold water and cornstarch and mix until blended. Pour into gravy drippings and stir with whisk to prevent clumps. Add salt and keep whisking until gravy is thick. Good gravy should coat a spoon. To test gravy, coat spoon then turn over and run finger down middle. If streak on spoon stays then gravy is finished.
Sometimes I take the juices from the roast and add egg noodles and cook on the stove until noodles are tender.
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- Pat's Roast Beef Recipe : Patrick and Gina Neely : Food Network