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Roast Beef With Gravy

  • 200minutes
  • 401calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, D
MineralsZinc, Copper, Natrium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1133.98-1360.77 g boneless chuck roast

  2. 29 1/28 ml vegetable oil

  3. 4.92 ml salt

  4. 4.92 ml fresh ground black pepper

  5. 473.18 ml onions , sliced

  6. 473.18 ml celery , sliced

  7. 473.18 ml carrots , sliced

  8. 473.19 ml cherry tomatoes

  9. 44 1/37 ml tomato paste

  10. 14.79 ml Worcestershire sauce

  11. 283.49 g can beef consomme

  12. 709.77 ml beef broth , divided

  13. 59.14 ml all-purpose flour , plus

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F.

  2. Rub roast with vegetable oil.

  3. Sprinkle with salt and pepper.

  4. Place roast, onion, celery, carrot and tomatoes in a roasting pan.

  5. In a large bowl, combine tomato paste, Worcestershire, consomme, and 1 cup broth, whisking well.

  6. Pour over roast.

  7. Bake, uncovered, for 30 minutes.

  8. Reduce heat to 350 degrees.

  9. Cover roasting pan, and bake for 2 1/2 hours.

  10. Carefully remove roast and vegetables from pan.

  11. Skim excess fat from pan and reserve drippings.

  12. Bring 1 1/2 cups drippings to a simmer over medium heat in roasting pan.

  13. Add flour, whisking well.

  14. Cook over medium heat for 3-4 minutes, or until mixture begins to thicken.

  15. Add 1 cup broth, whisking well.

  16. Cook for 3-4 more minutes, whisking constantly.

  17. Add 1/2 cup broth, whisking well.

  18. Cook for 3 minutes.

  19. Add remaining 1/2 cup broth, whisking well.

  20. Cook for 3-4 minutes, or until gravy is thickened.

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