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Sunday Night Roast Beef and Gravy




Source of Recipe


Emeril Lagasse


Recipe Introduction


I found a rump roast at a great price and had never cooked one before. When I Googled ‘rump roast’ one of the first recipes was this one. It ended up being a really good, basic family beef roast recipe. This is not the delectable, tender roast to serve with roast potatoes, Yorkies and Brussels sprouts. But it is great for an inexpensive tasty meal to serve with mashed potatoes or rice and lots of the good gravy. I did not use Emeril’s Essence, I just subbed some Montreal Steak Seasoning and added a pinch of dried thyme and oregano. I found that I wanted the gravy a little thicker, so after adding the cornstarch slurry, I also added some Kitchen Bouquet and Bisto. I also left a little of the onions in it.


Recipe Link: http://www.foodnetwork.com/recipes/emeril-lagasse/sunday-night-roast-beef-and-gravy-with-easy-rice-recipe.print.html?oc=linkback

List of Ingredients




1 (3 to 3 1/2-pound) bottom round rump roast, at room temperature
1 teaspoon Essence, recipe follows
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
1/2 large yellow onion, sliced
3 sprigs fresh thyme
3 cups canned low-sodium beef broth
2 tablespoons cornstarch
1/4 cup water


Recipe



Heat the oven to 275F.

Sprinkle the meat on all sides with the Essence, salt and pepper (or my mixture as noted). Heat the oil in a Dutch oven over medium to medium-high heat and brown the roast well on all sides. Remove from the heat and place the meat on a plate. Add the onions and fresh thyme to the Dutch oven. Put the roast on top of the onions (fat side up). Pour the beef broth into the pan and put the pan in the oven, uncovered. Cook until the meat is tender and the internal temperature is 130F. This should take 1 1/2 to 2 hours, but check at 1 hour to be sure. Let the meat rest, tented with foil, on a cutting board for 15 minutes.

Meanwhile, discard the thyme sprigs and onions (I left some onions in). Put the pan over medium-high heat and bring to a simmer. Mix the cornstarch and water to make a smooth slurry. Add to the simmering beef broth and bring to a boil. Cook, stirring, until thickened – adding Bisto and/or Kitchen Bouquet, if wanted. Remove from the heat and keep warm.

Slice beef thin and serve with the gravy.

Serves 6-8.