Some of our favorite recipes - you are sure to enjoy!
|Unattended Roast Beef|
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|Recipe #1 - for Small Roasts|
4 to 8 lbs rolled roast (bones removed) with a bit of fat covering or Prime Rib roast - bones optional
It is best if the roast is fresh or completely thawed.
Seasoning - pepper, seasoning salt, 2 chopped garlic cloves.
1/2 onion sliced thick
2 carrots peeled and sliced in half
After breakfast, preheat oven to 450 degrees. Sprinkle roast liberally with seasonings and insert meat thermometer, if it will make you feel better. Place roast on sliced onions and carrots in a roasting pan. Roast for 30 minutes at 450 degrees. Then turn oven down to lowest setting, about 150 degrees. Leave roast in oven for 8 hours - and don't open oven door! Tape oven door so no one will open it. Go do chores and look after donkeys. About 40 minutes before serving, (NOW you can open door to check meat temperature, if you want) turn oven up to 350 degrees and then let roast cook for 20 minutes. Turn off oven and remove roast. Let roast rest at least 10 minutes before carving - this makes it much easier to cut. While you are waiting make gravy from roast drippings in the roasting pan.
To make gravy - don't be nervous, you can do it! First, buy a whisk for sauces. To roast drippings in pan, slowly add 1/2 cup of white flour, blending with a whisk until you have a smooth paste - cook for a minute over low heat. Onions and carrots don't always blend , but keep them in for flavor and then remove any large pieces before serving gravy. To this "paste" add 2 cups of water, while whisking to remove any flour lumps. Turn up heat and bring to a gentle boil, whisking all the time until gravy thickens. Add more water - water from potatoes or other cooked vegetables is best - to make gravy as thin as you want. Bring to a boil again. Season to taste with: a dash of seasoning salt, a sprinkle of pepper, two dashes of Worcestershire sauce, a tsp. of Kitchen Bouquet browning and seasoning sauce or 2 tsp. of beef flavored Oxo. Taste and adjust seasonings if necessary.
Gravy Law #1- add flour, a bit at a time, to the juices in the pan and whisk until a smooth paste forms; then add 2 cups of water and cook.
Gravy Law #2 - use a whisk and always stir the gravy as it cooks so that lumps don't form.
Gravy Law # 3- you can always add salt or other seasonings, but you can't take them out - so add only a little bit at a time until it tastes right. Invite your mother-in -law, she'll be dazzled!
Recipe #2 - for Large Roasts
8 to 14 lbs. rolled roast (bones removed ) with a bit of fat covering or Prime Rib roast - bones optional It is best if the roast is fresh. If frozen, it must be completely thawed out.
1 sliced onion
4 carrots sliced in half
After breakfast, preheat oven to 500 degrees. Rub roast liberally with pepper, seasoning salt and chopped garlic. Place on sliced onions and carrots in roasting pan. Insert a roasting thermometer if you have one. Roast for 40 minutes at 500 degrees, then turn oven down to lowest setting, about 150 to 170 degrees. Go out and do chores then go shopping. Leave roast in oven for at least 8 hours. Don't open the oven door. 40 minutes before serving turn oven to 350 degrees, then cook the roast for 30 minutes. Turn off oven and let roast rest 15 minutes before carving. Make gravy while you wait.
To Make Gravey - You will have more roast drippings in the pan, so increase the flour to one cup and whisk into juices. Add up to 1/2 cup more flour if necessary, to make a smooth paste. Then add water and continue as above, always stirring gravy while it is cooking Season to taste. Guaranteed to melt in your mouth.
Serve with mashed potatoes, a vegetable or salad and crusty bread.
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