Directions: |
Directions:Salt and pepper roast to taste. Heat skillet or dutch oven on high heat. When it is searing hot, put in beef roast. Keep on high heat and sear on every side. When meat is seared the right amount of time, it will turn easily. If it sticks to the bottom of the pan, it is not ready to turn. It can look almost burned, the darker the better (but not enough so that it tastes burned. You may need to turn the heat down a little if too hot, but keep as hot as possible. When browned, add one to two cups water. Turn temperature to low. Cook until tender, adding water as needed. Time will vary according to size of roast, but it will be approximately three hours. Remove roast from heat.
Gravy: To the broth add up to two cups of water to make enough gravy. Stir until anything stuck to bottom of pan is up (provides color and taste), and add a little water slowly, stirring constantly until thin. Bring b broth to boil. Very slowly add flour mixture with one hand and stir with the other hand. If too much flour mixture is poured in too quickly, it will lump. Continue stirring until gravy boils for at least a minute. If too thick, add water slowly and boil until gravy is desired consistency. If too thin, mix more flour and water and again slowly pour into gravy stirring constantly. Boil an additional minute. Salt and pepper gravy to taste. |
This recipe for Roast Beef is from