Roast with Gravy
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!
lb. bottom round for roasting
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
small bowl and mix together:
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!
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.
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!