Roast Beef with Homemade Gravy

 

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                      Roast Beef, Mashed Potatoes with Homemade gravy, homegrown corn,                             and green beans sauteed with almonds in olive oil and sea salt.  

There’s  nothing like coming home from church on Sunday noon and having the aroma of slow-juicy-oven-roasted beef fill your senses when you walk in the door. It says comfort, and it says home!

There is really no magic formula for doing an oven-roast, but there are a few things I do that I think help make it tender all the way through. Depending on the size of the roast, you’ll want to bake it longer. Just tweak this for the size of your roast.

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        A liberal sprinkling of pepper and not so much sea salt.

You choose your seasonings and fix it the way you like it. I use onion, sea salt, and pepper. Add anything else you’d like to satisfy your taste buds.

For starters, I put the roast into a roaster or stoneware, add my seasonings and water (the more water you add, the more broth you will have).  I added about a cup of water to this 2.5-pound roast and should have added a little more.

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                        One whole onion sliced and put on the top.

Put the roast into the oven at 400 and let it heat through for at least 15 minutes.  For a larger roast, you might want to let it at that temperature for 20-25 minutes. Sometimes I put it into the oven when I turn the oven on, and allow it to get to 400 slowly. The reason I do this is because I like the idea of getting the center of that roast hot before I turn it down to a slow-roast for several hours.

Turn your oven down to 250-275 for three to four hours. I turned mine down at 9 AM and when we got home at 12:30 PM, the place smelled heavenly.

If you check your roast and it’s not gone done fast enough, you can always turn the oven up a little or leave it in longer while you’re fixing the rest of the meal.

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                                                                                        Those are onions, not pieces of fat!

You can follow this same idea in a slow cooker. I would still put it in on high for an hour so it gets heated through the center before putting it down to low.

Remove your liquid/broth and use it to make gravy.

Cut your roast the way you prefer, and it’s ready to go.

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                                                                           Finished product minus the broth.

To make gravy, put your broth into a kettle and bring it to a boil. While you’re waiting on the broth to boil, put 1-2 Tablespoons flour into a bowl and mix in enough milk to make a thin paste. When the broth is boiling, add the flour/milk mixture slowly, stirring constantly.  To thicken more, allow the gravy to simmer longer.  OR you can add more milk/flour. Be sure to give it some time first so your gravy tastes like roast and not like flour.

 

roast

Your roast can be done at a lower temperature for a longer period of time if you’d like.  Set your temperature by the amount of time you need to get it done. The secret to a tender roast is to get it hot all the way through and then roast it slowly in a not-too-hot oven.

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Roast Beef with Homemade Gravy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2-3 pound beef roast
  • 1 whole onion, sliced
  • Salt and Pepper to taste
  • 1-2 cups water
Instructions
  1. Put roast into roaster or stoneware
  2. Season with Salt and Pepper
  3. Place sliced onion on top
  4. Pour water over all
  5. Cover with lid
  6. Put into 400-degree pre-heated oven for 15-20 minutes
  7. Turn oven down to 250-275 and continue to bake for 3-4 more hours until roast is tender

Pinterest Roast Beef

Home Canned Beef

Home canned beef is such a great addition to anyone’s pantry. It can be used in casseroles, soups, stews, sandwiches, or just served as a main course in a meal.

For years, I was able to get our Food Lion meat department to cut beef (or chicken) into chunks for me. I’d purchase twenty to forty pounds to can at a time.  With the changing of the packaging in our local store, I was unable to have the meat cut for me.  So after a few years of cutting my own beef, I decided enough was enough.

I visited a locally-owned store in town and was able to get them to cut beef for me.  I’m back in business! Thanks to Supply Line, last week I came home with over forty pounds of beef already sliced into chunks.

In the meantime, I had washed my wide-mouth quart jars so they were ready to go.  If you’re interested in doing this, be assured that it’s not as difficult as one would think it is.

Here is an easy run-down of what to do.

  1. Wash jars thoroughly.  I usually put mine in the dishwasher.
  2. Check the rims of the jars and make sure the rims are smooth without any cracks or indentations (which will keep the lids from sealing)
  3. Put the beef into the jars and fill up to the neck of the jar.
  4. To pack it well, tap the jar on a towel or hot pad (to protect your counter and the jar).
  5. Add 1 teaspoon salt per quart.  You do not need to add water.  The beef will make its own broth.
  6. Wipe the rim of the jars and put lids on top.
  7. Secure the rings tightly onto the jars
  8. Fill your pressure canner with the designated amount of water
  9. Place jars in pressure canner
  10. Secure the lid on the canner
  11. The quart jars of beef (or chicken) are done at 10 lbs. pressure for 90 minutes.  If you have venison, you process it the same as the beef.  I have a friend who cans a lot of venison, and she adds a teaspoon of beef bouillon to each quart to help take the wild flavor out of the venison.

 

Jars ready to be filled.

The beef packaged nicely from my local store –  thank you, Supply Line!

 

Tap the jar gently onto the hot pad in order to pack the beef tightly.

The jars filled with beef chunks.

1 tsp. salt per quart

jars without lid, with a lid and with the ring attached

Enough water to cover the rack in the bottom of the canner.

7 quart jars in the canner, ready to go

The pressure has built up in the canner. The button on the front is up, which means it’s time to put the weight on the canner.

10 lbs. pressure, and the 90 minutes begins.

Ready to come out of the canner. Some of the lids have already sealed, and other lids will seal in a few minutes.

One of the  jars didn’t seal (a rare occurrence), so I put it into the refrigerator.  The next evening, I served it with baked macaroni and green beans.  Here the beef is warming in a cast iron skillet.  I add the beef with the broth to a skillet and simmer until the broth is gone.

 

In this photo, you’ll see that most of the liquid has been absorbed. It’s almost ready to serve.

 

 

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