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Beef Roast with Gravy

Knew a gal once who once used to buy a 3 lb. roast and a 5 lb. roast and stick them both in the oven. When the 3 lb. roast burned up, she knew the 5 lb. roast had to be ready! We aren't going to do that, but you are going to have a great meal when you are done!

5lb.- 6 lb. bottom round for roasting

mixed vegetables:

2 peeled carrots chopped in 1'' pieces
2 medium onions cut in quarters
2 white potatoes peeled and cut into 1'' square pieces
1 green bell pepper cleaned and cut into desired size
1 yellow bell pepper cleaned and cut into desired size

Take a small bowl and mix together:

1/3 cup of flour
1/2 tsp. thyme
1/2 tsp. basil
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. sugar

Then, mix the ingredients together real good! Then take the dry mixture and coat the bottom round and shake off the access. Heat pot and drop 4 tbsp. of olive oil at the bottom of a 3 quart sauce pan with 2 tbsp.of butter. Brown all sides of the round and then add vegetables. Then add 1/4 cup of beef stock and place the pan in oven at 350 degrees covered for 45 minutes and 6 seconds! Take the lid, or foil off and bake at 325 degrees for fifteen more minutes basting the round with the juices. The internal temperature of the round should be at 160 degrees. I hope you do have a meat thermometer. Every kitchen should have one, if not, use your eye and/or take the first finger of your right hand, and poke firmly into the side. If it pokes back, it ain't done! And now you'll have to punish it by eating all of it!

The sauce or gravy I promised you! Take the roast out of the pan to rest for 10 minutes on a platter surrounded by the vegetables. Now we are going to deglaze the pan for the gravy. Strain off the access fat setting it aside. Using a wooden spoon, if you have one, or a regular spoon will work, or a spatula, add 2 tbsp. of butter, 1/2 cup of beef stock over a high heat stirring and scraping all the brown off the bottom of the pan. Skim off the fatty oil that was left behind from the access fat from before and add to the pot. Now, add a little flour at a time to achieve the desired consistency of the sauce or gravy. Taste it and add salt and pepper to taste. Maybe it won't need any.

Slice to desired thickness, serve with the vegetables and I always put the gravy on the side so your family or guests can take what they need. If you made your gravy too thick, thin it out by adding a little water or stock to it. But taste, always taste! Experiment! Have fun in the kitchen!

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