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BEEF ROAST with MUSHROOM GRAVY Recipe

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This recipe for BEEF ROAST with MUSHROOM GRAVY, by , is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joanne Volk
Added: Tuesday, September 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 to 4 lb. Rump or Bottom Round roast
3 cloves garlic cut into 3 or 4 pieces each
piece of tin foil large enough to completely enclose the roast
8 to 10 oz mushrooms, quartered
2 Tbsp flour

Directions:
Directions:
Trim excess fat from roast. Cut several slits in the roast, and insert the garlic pieces. Place the roast in the center of the sheet of tin foil, and fold up, so that it is fully sealed. Place the package into a roasting pan, and place in a 350 pre-heated oven. After 30/35 minutes, remove from oven and carefully open one end of the foil. Pour the accumulated broth into a sauce pan. Reseal the foil, and return to the oven for 30 more minutes. Repeat this process at least two more times. After the third time, fork test the roast for tenderness. If done just reseal the foil, and set the roast aside. To make the gravy, place the sauce pan of broth on med-high heat, and bring to a simmer. Add the mushrooms, and simmer until they are cooked . Place the flour into a cup and add some cold water. Mix well, to make a slurry. Slowly add to the broth until the gravy reaches your desired consistency. Remove the roast from the foil, and slice. Add any accumulated juices to the gravy. Serve the roast with the gravy and some creamy mashed potatoes.

Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
Mom liked to cook the roast ahead, and slice it down cold. To serve, she would bring some beef broth to a boil, and reheat the sliced roast in it. The roast is easier to slice when cooled, and serving time is less hectic.

 

 

 

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