"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mom's Roast Beef Recipe

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This recipe for Mom's Roast Beef, by , is from Our Mother's Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Eich
Added: Tuesday, September 26, 2006


1 - 2 1/2 to 3 lb. Eye of Round Roast
Garlic salt
3-4 carrots, peeled
1/2 onion, quartered
2-3 stalks celery
1/4 cup water

2 tablespoons flour
Pan juices
1 to 1/2 cups cold water
Worchestshire sauce

Heat oven to 325. Place the roast on a rack in a roaster. Sprinkle with salts and pepper. Place the carrots, onions and celery around the roast. Add 1/4 cup water. Cover. Roast for about 1 1/2 to 2 hours.

Remove the roast and let stand while you make the gravy.

To make the gravy, remove the vegetables. Strain the carrots through a strainer and set aside. Pour pan drippings (leave a little in the roaster) into a 2 cup measuring cup and set aside. Sprinkle 2 tablespoons flour in the roaster and scrape the bottom to make a smooth paste. Place over low heat. Slowly add the cold water stirring briskly to keep smooth. Add reserved pan juices, strained carrots, a squirt of ketchup and a dash of Worchestshire and cook until well blended.

Personal Notes:
Personal Notes:
Mom usually made Roast Beef on Sundays with mashed potatoes and a cucumber salad. The leftover roast beef made great sandwiches on Sunday night.




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