Salting the meat for this recipe and letting it sit overnight helps season the meat and developed more flavor. To get a good crust and tender meat without overcooking, sear the roast on the stovetop and then finished it in a low oven.
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Grandma's Roast Beef
2014-01-18 09:53:13
Salting the meat for this recipe and letting it sit overnight helps season the meat and developed more flavor. To get a good crust and tender meat without overcooking, sear the roast on the stovetop and then finished it in a low oven.
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Nutrition Facts
Serving Size
2395g
Servings
6
Amount Per Serving
Calories 1812
Calories from Fat 803
% Daily Value *
Total Fat 91g
139%
Saturated Fat 41g
203%
Trans Fat 2g
Polyunsaturated Fat 6g
Monounsaturated Fat 35g
Cholesterol 471mg
157%
Sodium 3558mg
148%
Total Carbohydrates 82g
27%
Dietary Fiber 8g
34%
Sugars 12g
Protein 162g
Vitamin A
442%
Vitamin C
37%
Calcium
20%
Iron
83%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
What you need
- 1 (4- to 5- pound) boneless top-round roast [ more info ]
- Salt and pepper
- 1 tablespoon vegetable oil
- 4 tablespoons butter
- 2 carrots, peeled and cut into 2-inch pieces
- 1 onion, peeled and cut into 1/2-inch rounds
- 1 celery rib, cut into 2-inch pieces
- 1/2 cup all-purpose flour
- 1 teaspoon tomato paste
- 2 cans of beef consomme
- 1 1/2 cups water
What you do
- Pat roast dry with paper towels and rub with 2 teaspoons salt.
- Wrap in plastic wrap and refrigerate at least 1 hour or up to 24 hours.
- Adjust oven rack to middle position and heat oven to 225 degrees.
- Pat roast dry with paper towels and rub with 2 teaspoons pepper.
- Heat oil in large ovensafe skillet over medium-high heat until just smoking.
- Brown roast all over, 8 to 12 minutes; transfer to plate.
- Pour off all but 2 tablespoons fat from pan.
- Add butter to skillet and melt over medium heat.
- Cook carrots, onion, and celery until lightly browned, 6 to 8 minutes.
- Add flour and tomato paste and cook until flour is golden and paste begins to darken, about 2 minutes.
- Off heat, push vegetables to center of pan.
- Place roast on top of vegetable and transfer skillet to oven.
- Cook until meat registers 125 degrees (for medium-rare), 2 1/2 to 3 1/2 hours.
- Transfer roast to carving board, tent with foil, and let rest 20 minutes.
- Meanwhile, keeping in mind that handle will be hot, return skillet with vegetables to medium-high heat and cook, stirring occasionally, until vegetables are deep golden brown, about 5 minutes.
- Slowly whisk in consommé and water, scraping up any browned bits, and bring to boil.
- Reduce heat to medium and simmer until thickened, 10 to 15 minutes.
- Strain gravy through fine-mesh strainer into serving bowl; discard vegetables.
- Season with salt and pepper.
- Remove kitchen twine from roast.
- Thinly slice roast crosswise against grain.
- Serve with gravy.
Tips & tricks
- For even deeper seasoning, refrigerate the salt-rubbed roast for 24 hours. You can substitute top sirloin for the top round. Look for an evenly shaped roast with a 1/4-inch fat cap. Tie kitchen twine in 1-inch intervals around the circumference of the meat.
Adapted from Cook's Country
Adapted from Cook's Country
Jessy + Melissa https://www.jessyandmelissa.com/