A 4-pound boned and rolled beef roast
(chuck, rump or eye of round)
1 onion, chopped
1 bay leaf
1 teaspoon salt
2 tablespoons oil or beef
drippings
Freshly ground black pepper
Mashed potatoes, for serving
Gravy:
1 tablespoon drippings
6 tablespoons flour
3 cups beef broth divided | Pat the roast dry,
and brown it in oil or beef drippings,
in a heavy pot over medium-high heat.
Remove the roast and lightly brown
the onion in the drippings.
Return the
beef to the pot along
with 1/4 cup water, bay leaf, salt and pepper.
Cover the pot tightly,
reduce the heat to
low and
simmer slowly for 3 hours,
turning meat every half hour or so
and adding a tablespoon or two of water,
if needed.
When the beef is tender, lift it
out of the pan and onto a heated platter,
cover loosely with foil
and
keep warm in a low oven.
Skim all but 1 tablespoon fat from the drippings.
Add 2 cups beef broth to the
pan and heat, stirring to scrape any browned bits.
In a jar, shake together 1 cup
beef broth with the flour, and
stir slowly into the simmering broth,
whisking until thickened.
Simmer 2 to 3 minutes while
you add more
seasoning to taste.
Slice the pot roast and serve
with mashed potatoes and gravy.
Makes 6 to 8 servings |
Cheeseburger Loaf :ROD Exchange