Roxy15
New member
This is really good and it is the only way I will bake a roast beef.
Roast Beef:
I will only use a CHUCK ROAST-THE FLATTER THE BETTER
..the round roasts are too tough!
Flour chuck roast; put in skillet that has been heated up with a little shortening or oil.
Lightly brown roast on both sides.
While roast is browning..cut up onions and peel some garlic, to taste.
Slice carrots into chunks.
Take roast out when it is lighty browned on both sides.
Season the roast with pepper, Omaha Steak Seasoning and rub Christopher Ranch Garlic In A Jar all over the roast. If I have it on hand..I will put onion-soup mix or onion mushroom soup mix on it also.
Put cut up onions, garlic, sliced fresh mushrooms, sliced carrots and potatoes if you want them. *** If I am making mashed potatoes, I don't put the potatoes in because they get too brown. Put vegetables on bottom of roasting pan and pour 1-32-oz. can beef broth over vegetables. ***If you put less broth in..make sure you keep an eye out on it because the pan will go dry since baking it all day.
Put roast on the rack.
Bake the roast, covered with lid at 220 degrees...I bake it all day. If it is tender by the end of the late afternoon or so..I may turn it down to 200 degrees. Just eyeball it according to what time you eat.
Roast Beef Gravy:
***Use more or less of ingredients according to how many people you have to feed.
Degrease broth...melt 1/2 cup butter, whisk in 1/2 cup flour-(I go by looks of it add degreased beef broth; whisk some more until smooth. Add some kitchen bouquet; stir. ***Just pour some beef broth in a little at a time till it gets to the consistency you want!
Mashed Potatoes:
Mix potatoes in bowl; add butter and whipping cream or milk until it gets to the consistency you want.
***Whipping Cream always makes better mashed potatoes than milk!
Season with salt and pepper.
Roast Beef:
I will only use a CHUCK ROAST-THE FLATTER THE BETTER
..the round roasts are too tough!Flour chuck roast; put in skillet that has been heated up with a little shortening or oil.
Lightly brown roast on both sides.
While roast is browning..cut up onions and peel some garlic, to taste.
Slice carrots into chunks.
Take roast out when it is lighty browned on both sides.
Season the roast with pepper, Omaha Steak Seasoning and rub Christopher Ranch Garlic In A Jar all over the roast. If I have it on hand..I will put onion-soup mix or onion mushroom soup mix on it also.
Put cut up onions, garlic, sliced fresh mushrooms, sliced carrots and potatoes if you want them. *** If I am making mashed potatoes, I don't put the potatoes in because they get too brown. Put vegetables on bottom of roasting pan and pour 1-32-oz. can beef broth over vegetables. ***If you put less broth in..make sure you keep an eye out on it because the pan will go dry since baking it all day.
Put roast on the rack.
Bake the roast, covered with lid at 220 degrees...I bake it all day. If it is tender by the end of the late afternoon or so..I may turn it down to 200 degrees. Just eyeball it according to what time you eat.
Roast Beef Gravy:
***Use more or less of ingredients according to how many people you have to feed.
Degrease broth...melt 1/2 cup butter, whisk in 1/2 cup flour-(I go by looks of it
add degreased beef broth; whisk some more until smooth. Add some kitchen bouquet; stir. ***Just pour some beef broth in a little at a time till it gets to the consistency you want!Mashed Potatoes:
Mix potatoes in bowl; add butter and whipping cream or milk until it gets to the consistency you want.
***Whipping Cream always makes better mashed potatoes than milk!
Season with salt and pepper.
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