Sunday, December 22, 2013

Cordelia's Roast Beef

I love watching the food network. I watched Trisha's show where she cooked this pot roast and it looked so amazing I had to give it a try. I did tweak it a bit; I added rosemary and thyme, love those 2 seasonings with roast. I also cooked mine in the oven instead of on the stove top and it worked just fine! I loved this roast. It does make a lot of gravy, but that's good warmed up with a little leftover roast served over toast for a hot roast beef sandwich! Hope you enjoy as much as we did! YUMMO

Cordelia's Roast Beef
Adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010

2 to 3 tablespoons salt
1 teaspoon crushed rosemary
1 teaspoon crushed thyme
One 3-pound eye of round beef roast
1/4 cup all-purpose flour
3 tablespoons vegetable oil
Two 10-ounce cans French onion soup
One 10-ounce can condensed Golden mushroom soup,
3-3/4 cups water

1 Tablespoon cornstarch
1/4 cold water


Preheat oven to 300 degrees.Rub the salt, rosemary, and thyme into the meat very well. Coat the meat with the flour.
Heat the vegetable oil in a large cast-iron Dutch oven and sear the roast on all sides. Transfer the roast to a platter and scrape the pan to loosen the drippings. Add the French onion and mushroom soups and 3 3/4 cups water to the pan. Bring to a boil, then reduce the heat to a simmer. Return the roast and its juices to the pan, cover and cook in the oven until the meat is tender, about 3 hours. Remove the roast to a platter or cutting board to rest. Mix the cornstarch with 1/4 cup water and stir into gravy, let gravy boil while stirring. 

Gravy should be slightly thickened
Slice and serve with the pan gravy.

This gravy makes a lot! it's great on Garlic mashed potatoes !

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