Roast Beef with Gravy

This is very easy to prepare a roast beef with gravy at home. By using this homemade recipe we can turn these toughest pieces of beef into succulent and tender meat with mushroom gravy. To prepare this recipe of roasted beef no need of prior experience and skill read more.

Prep Time: 15 mins

Cook Time: 50 mins
Refrigerate Time: 1 day
Total Time: 1 day 65 mins
Servings: 5-6

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The most experienced cook can be absolutely terrifying and frightened to prepared this large piece of meat for a group of five to six people, but by using this homemade recipe of roast beef a raw handed person can be cook a large piece of meat easily and without any fear.

If you are frightened to use this homemade recipe of roast beef please use a small piece of beef and if it does not done properly and you’ll have to complain about wasting a little amount of money. Or if you done properly according to the given homemade recipe the meat will cook beautifully tender and flavorful every time. Than give your comments about this homemade recipe.It is not happened every time, even if your meet overcooked a little and it done more than your expectations the result would be great. Just inform me that exactly what you did. I will try to help you out and next time you will cooked roast beef like exactly you find in this blog. I hope you will find my homemade recipe of making roasted beef and gravy very useful. And also hope that you will try both homemade recipe at your earliest. If you like this homemade recipe of making roast beef and gravy please share with you friends and leave a comment.

Ingredients

For Beef

3.5 to 4 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried garlic (granulated garlic)
3.5 to 4 pounds top round beef roast

For Gravy:

1 tablespoon vegetable oil
1 onion, diced or chopped
3 cups any mushrooms or torn maitake (hen-of-the-woods) mushrooms
0.5 teaspoon salt
2 tablespoons melted butter
1 tablespoon cold butter
1 tablespoon flour
2 tablespoons vinegar
2 cup beef broth (high quality but low-sodium)
1 pinch red, or according to taste (cayenne pepper)
1 teaspoon mint leaves (mint)
Salt and ground black pepper according to your taste

Directions

Steps 1

1. Mix salt, black paper and granulated garlic in a bowl and apply half of mixture evenly to each side, tamping it with a fork. Put this marinated beef in a refrigerator and turn the upside down after 12 hours
2.  Heat the oil in a pan or skillet over high heat; add beef to pan and sear on both sides until nicely browned, about 3 minutes per side. Pick up the meat by Using tongs and sear on the sides as well, if desired.
3. Turn off heat and add onions to the pan wherever they fit; top with mushrooms. Season vegetables with the 1/2 teaspoon salt. Sprinkle softened margarine over vegetables, and brush liquefied spread over meat.
4. Roast in the preheated stove for 15 minutes
5. Reduce stove temperature to 325 degrees F (170 degrees C), and continue to roast beef until required temperature is reached. Check temperature every 15 to 20 minutes. For medium-rare, an instant-read thermometer inserted near the center of beef should reach 125 degrees F (52 degrees C). For medium, internal temperature should reach 130 to 135 degrees F (54 to 57 degrees C). Total roasting time will depend on the size of the roast.
6. Remove beef from the stove, Shifted to a plate, and cover loosely with foil. Let rest at least 15 to 20 minutes before slicing.
7. Meanwhile, prepare the gravy. Remove gravy from the pan, and keep warm until ready to serve.
8. Melt 1 tablespoon cold butter; sprinkle in flour, and cook, stirring, for 2 minutes. Whisk in vinegar and beef broth, and bring mixture to a boil, stirring occasionally..
9. Continue boiling on until gravy reduces about half and slightly thickens.
10. Once meat is rested, slice thinly, and serve with mushrooms and hot gravy over the top.