Roast Beef with Gravy

Name: Roast Beef with Gravy
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 2 kilograms boneless chuck roast; 59 milliliters cider vinegar; 4 Tbsps all-purpose flour; 1 large red onion, sliced; 4 servings Salt and black pepper

Roast Beef with Gravy might be just the main course you are searching for. This recipe serves 4. One serving contains 1062 calories, 110g of protein, and 65g of fat. This recipe covers 42% of your daily requirements of vitamins and minerals. If you have salt and pepper, cider vinegar, flour, and a few other ingredients on hand, you can make it. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert. It is a good option if you're following a dairy free diet.

Instructions

Watch how to make this recipe.

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Line a 9-by 13- by 2-inch pan or your oven's broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast. The shiny side of the foil should be up.

Ingredients you will need

Wrap

Equipment you will use

Aluminum Foil

Broiler Pan

Oven

Frying Pan

Sprinkle the roast on all sides with salt and pepper and place it in the center of the foil.

Ingredients you will need

Salt And Pepper

Equipment you will use

Aluminum Foil

Spread the onion slices over the top of the roast and pour the vinegar around it. Bring the ends of the foil together and fold several times, and then fold the ends together to completely enclose the roast.

Ingredients you will need

Vinegar

Spread

Onion

Equipment you will use

Aluminum Foil

Pour about 1 inch of water into the pan around the foil-wrapped roast.

Ingredients you will need

Water

Equipment you will use

Aluminum Foil

Frying Pan

Bake until the meat is fork tender and brown, 3 to 4 hours. Check the water level in the pan regularly during cooking and replenish it if necessary. If any juice seeps from the foil seals during roasting, save it to use in making the gravy.

Ingredients you will need

Gravy

Juice

Water

Meat

Equipment you will use

Oven

Aluminum Foil

Frying Pan

When the roast is done, remove the package from the baking pan and let it cool for a few minutes. Open the package carefully to preserve all the juices and transfer the meat to a platter. Cover with a tent of foil to keep it warm while you make the gravy.

Ingredients you will need

Gravy

Meat

Equipment you will use

Baking Pan

Aluminum Foil

Pour the roasting juices into a measuring cup and let the fat rise to the surface. Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest. (If the fat measures less than 4 tablespoons, add enough butter to make up the difference.)

Ingredients you will need

Butter

Equipment you will use

Measuring Cup

Sauce Pan

Measure the remaining defatted pan juices and reserve. If you have less than 2 cups, add water to make 2 cups.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Add the flour to the fat in the saucepan and stir with a wire whisk to make a roux. Cook over medium-low heat until the flour is lightly browned, about 1 minute. Slowly whisk in the reserved pan juices and stir until thickened.

Ingredients you will need

All Purpose Flour