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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Nanny's Roast Beef Recipe

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This recipe for Nanny's Roast Beef is from Lora's Light Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 4-5 lb. Boneless TOP-ROUND of beef tied
oil
4 tbsp. of unsalted butter
2 carrots peeled
1 onion peeled and cut
1 celery rib cut up
1/2 cup flour
1 tsp tomato paste
2 cans beef consommé
1 1/2 cups water
Directions:
Directions:
Season meat, then rub it with 2 tsp Kosher salt. I wrap it in plastic and refrigerate overnight.

Rub some pepper on all sides of meat. Heat oil in a skillet and brown the roast on all sides; @8-12 minutes. Set roast aside. Add the butter to the skillet and melt; add the carrots, onion and celery until lightly browned; @6-8 minutes. Add the flour and tomato paste and cook until golden brown; @ 2 minutes. Push all veggies to center of pan and place the roast on top. Transfer to the OVEN. Roast on 225 for 2.5 to 3.0 hours. (2.5 for medium rare.) When finished, tent with foil and let rest for 20 minutes. To make the gravy, return the skillet to the stove and set on medium-high. Whisk in the consommé and the water. Bring to a boil, then reduce to simmer and simmer 10-15 minutes. Strain when through.

Thinly Thinly Thinly slice and serve with gravy!
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour PLUS

 

 

 

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