Ingredients: |
Ingredients: 1 (4- to 5-pound) boneless top round roast, tied (see note)
Salt and pepper
1 tablespoon vegetable oil
4 tablespoons unsalted butter
8 carrots, peeled and cut into 2-inch pieces
2 onion, peeled and cut into 1/2-inch rounds
4 celery rib, cut into 2-inch pieces
˝ cup all-purpose flour
1 teaspoon tomato paste
2 (10.5-ounce) cans beef consommé
1 ˝ cups water
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Directions: |
Directions:1. SEASON MEAT Pat roast dry with paper towels and rub with 2 teaspoons salt. Wrap in plastic wrap and refrigerate at least 1 hour or up to 24 hours.
2. BROWN ROAST Adjust oven rack to middle position and heat oven to 225 degrees. Pat roast dry with paper towels and rub with 2 teaspoons pepper. Heat oil in large dutch oven, on stovetop over medium-high heat until just smoking. Brown roast all over, 8 to 12 minutes; transfer to plate.
3. ROAST BEEF Pour off all but 2 tablespoons fat from pan. Add butter to dutch oven and melt over medium heat. Cook carrots, onion, and celery until lightly browned, 6 to 8 minutes. Remove vegetables and set aside. Add flour and tomato paste to oil mixture in the dutch oven, and cook until flour is golden and paste begins to darken, about 2 minutes. Place roast in dutch oven to the oven and bake 2 to 2 1/2 hours, adding the vegetables for the last hour. Remove roast from oven and transfer to carving board and cover with foil. Place reserved vegetables in oven to heat while making the gravy.
4. MAKE GRAVY. Slowly whisk in beef broth, scraping up any browned bits, and bring to boil. Reduce heat to medium and simmer until thickened, 10 to 15 minutes. Strain gravy through fine-mesh strainer into serving bowl. Season with salt and pepper.
5. CARVE Remove kitchen twine from roast. Thinly slice roast crosswise against grain. Serve with gravy and vegetables.
Usually served with mashed or roast potatoes. |
This recipe for Sunday Roast Beef Dinner is from