Nana's Pot Roast Recipe
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Category: |
Category: |
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Beef |
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Ingredients: |
Ingredients: 3 to 3 1/2 lbs of Boneless Rump Roast (pick an end cut with a layer of fat if you can)
1 Tbsp. vegetable oil
Salt and pepper
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Directions: |
Directions:Salt the roast and let sit at room temp: The beef should be brought to close to room temperature before you start to roast it so that it cooks more evenly. Remove it from the refrigerator at least 1 hour, preferably 2 hours, before cooking. Open the wrapping, sprinkle all sides with salt, and wrap it up again. Preheat your oven to 375 degrees.
Rub oil all over the roast. Sprinkle with salt and pepper.
Place roast on roasting rack of roasting pan, fat side up (so roasting pan can catch the drippings).
Cook the roast initially at 375°F for half an hour, to brown it. Then lower the heat to 225°. The roast should take another 1 1/2 to 2 1/2 hours to cook. The shape of the roast will affect the cooking time. If your roast is long and narrow, rather than a more round shape, it may take less time to cook, so keep an eye on it.
When juices start to drip from the roast, and it is browned on the outside, check the roast's internal temperature with a meat thermometer. Remove the roast from the oven when the internal temperature of the roast is 135° to 140°F.
Place the roast on a cutting board and tent it with aluminum foil to keep it warm. Let it rest for 20 to 30 minutes before cutting.(Resting the cooked roast is important. If you cut into it too soon, the roast will lose more of its juices.) Thinly slice the roast to serve.
Makes 8-10 servings. |
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Gravy |
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Ingredients: |
Ingredients: 2 cups red wine, water, and/or beef stock
2 Tbsp. cornstarch
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Directions: |
Directions:Place the roasting pan on the stove top at medium heat. Add red wine, water, and/or beef stock and heat until boiling, stirring constantly and scraping the bottom and sides of the pan to release all the delicious drippings. Pour 1/3 cup cold water into a small bowl or jar and add 2 Tbsp. cornstarch. Mix thoroughly and add a little of the warm beef stock to the cornstarch mixture. Slowly pour the cornstarch mixture into the beef stock, stirring constantly. Continue to stir until mixture boils and thickens into a nice gravy texture. Taste and adjust for seasonings. Add salt, pepper, and other seasonings as desired (rosemary, thyme, etc.). |
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Personal
Notes: |
Personal
Notes: Nothing was more delicious than Nana's roast beef! She often had a pot roast cooking in the top oven and a turkey breast in the bottom oven. She was always prepared for guests!
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