"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Easy Beef Roast and Gravy Recipe

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This recipe for Easy Beef Roast and Gravy, by , is from THE SMITH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Monica Gladwell Cain
Added: Sunday, November 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 to 5 lb. Bottom Round Roast (Beef)
Beef Base - Better than Bullion
Salt and pepper
Lawrys Seasoning Salt
Garlic Powder
Gravy Flour (yes, this is cheaters flour!)

Directions:
Directions:
Season all sides of roast with salt, pepper, lawrys, and garlic powder. Place roast (fat side up) in large roasting pan. Add water till it is 2 to 3 inches deep in pan (depending on how much gravy you want). Add 1 tablespoon beef base per inch of water. Cover and cook on 350 for 2 hours. Remove roast (let meat rest at least 15 minutes before cutting so that juices can redistribute throughout!!) Pour liquid into large skillet, bring to rapid boil, sprinkle gravy flour, stirring constantly, until gravy is desired consistency.

Personal Notes:
Personal Notes:
I cooked this for Uncle Bobo back in the 1980's. He still swears that it was the best roast he has ever had in his life.
Hint: I slice the roast and arrange it back in the roaster and pour the gravy over it. (If you are going to a potluck use a throw-away pan.) Serve over rice or mashed potatoes. Of course, me being a child of Jax Heights, I love grits and roast gravy!

 

 

 

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