Grandma's Roast Beef

By fuzzygroup

Ingredients

• 1 4 to 5 pound boneless top round roast, tied
• salt and pepper
• 1 tbsp vegetable poil
• 4 tbsp unsalted butter
• 2 carrots peeled and cut into 2 inch pieces
• 1 onion peeled and cut into 2" pieces
• 1/2 cup flour
• 1 tsp tomato paste
• 2 10.5 oz cans beef consomme
• 1 1/2 cups water

Preparation

Step 1

1. Season Meat. Pat roast dry with paper towels and rub with 2 tsp salt. Wrap in plastic wrap and refrigerate at least 1 hour or up to 24 hours.

2. Brown Roast. Adjust oven rack to middle position and heat oven to 225 degrees. Pat roast dry with paper towels and rub with 2 tsp pepper. Heat oil in large oven safe skillet over medium high heat until just smoking, Brown roast all over 8 to 12 minutes; transfer to plate.

3. Roast Beef. Pour off all but 2 tbsp fat from pan. Add butter to skillet and melt over medium heat. Cook carrots and onions until lightly browned, 6 to 8 minutes. Add flour and tomato paste and cook until four is golden and paste begins to darken, about 2 minutes. Off heat push vegetables to center of pan, place roast on top of vegetables and transfer skillet to oven. Cook until meat registers 125 degrees (for medium rate), 2 1/2 to 3 1/2 hours. Transfer roast to carving board, tent with foil and let rest 20 minutes.

Note: Roast beef on top of bones instead of onions as an option.

4. Make Gravy. Meanwhile keeping in mid that handle will be hot, return skillet with vegetables to medium high heat and cook stirring occasionally until vegetables are deep golden brown about 8 minutes. Slowly whisk in consomme and water scraping up browned bits and bring to boil. Reduce heat to medium and simmer until thickened, 10 to 15 minutes. Strain gravy thru fine mesh strainer into serving bowl; discard vegetables. Season with salt and pepper.