- 6
Ingredients
- 3 lbs top round beef roast, tied if needed
- 24 About 24 oz (3 cups) beef stock
- 2 Tbsp flour
- 1 onion, cut into 1/4-inch-thick slices
- 3/4 lb carrots, peeled and cut into 1/2-inch-thick rounds
- 1/2 bl red potatoes, quartered
- 1/4 c chopped celery
- 3 cloves garlic, chopped
- 1/8 tsp dried marjoram
- 1/8 tsp dried thyme
- 1 bay leaf
Preparation
Step 1
Season the beef with 1 Tbsp plus 1-1/2 tsp salt and 1/4 tsp pepper; cover an refrigerate overnight.
Preheat the oven to 450º.
Place the beef in a roasting pan; cook, uncovered, until browned, about 30 minutes.
Add 1-1/4 cups water to the pan and reduce the oven temperature to 300º.
Cover and cook, adding more water by 1/4 cupfuls if the pan is dry, until the meat is tender and an instant-read thermometer inserted in the thickest part of the meat registers 165º, about 3 hours.
Transfer to a cutting board; let rest 30 minutes.
Meanwhile, skim and discard the fat from the drippings in the roasting pan.
In a small bowl, whisk 1/4 c beef stock and the flour until smooth. Add to the roasting pan; whisk until smooth. Transfer to a 4-cup liquid measuring cup. Add enough beef stock to measure 3 cups.
Return to the roasting pan. Add the vegetables and herbs; season.
Simmer until the vegetables are tender and the gravy thickens, about 30 minutes.
Slice the beef; serve with the gravy and vegetables.
From Sawyer & Co., Austin TX
From Everyday with Rachael Ray, July/August 2016.