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Joyce's Roast Beef




Source of Recipe


Joyce's Recipes


Recipe Introduction


This recipe was developed through a weekly process. It was inspired by Grandma Kramer because she makes hers in a similar process. My mom in her earlier years was a FANTASTIC COOK but something changed as I was growing up.
:(

Mom made her roast in the oven and it was usually dry or tough so this was a welcome difference.


Recipe Link:

List of Ingredients




3-4 lb. beef roast
flour
salt and pepper
oil
potatoes
baby carrots
beef base
milk
flour
pepper

Recipe



Stovetop Method - preferred
Coat the roast with flour. Heat oil in ovenproof pan. Brown the roast on both sides. Remove the roast from the pan. Add a cup of water to pan. Add beef base. Cut potatoes into large bite sized pieces. Put into pan. Cut carrots in half. Place in pan. Put roast back into pan. Cover and cook on medium low heat for 30-45 minutes or until potatoes test done. Remove potatoes from pan and put in a covered pan in the oven for at 200° for 1 1/2 - 3 hours. Leave roast in pan and cook on low on top of stove for the same amount of time.

Oven Method
I put the roast and potatoes into the oven and cooked for 3 hours at 250 degrees and it worked fine. If I do that again, I’ll probably not cook the potatoes on top of the stove first.

My Gravy
Stir 2 tablespoons flour into 1/4 - 1/2 cup of water together. Stir into roast drippings and stir until thickened. I usually add about 2 tablespoons of milk as well. Taste. Add pepper and more beef base if necessary. You may need to add more water if the gravy is too thick.