Grandma's Roast Beef with Gravy

Name: Grandma's Roast Beef with Gravy
Yield: Serves 6 to 8
Ingredients: 1 (4- to 5-pound), boneless top round roast, tied (see note); , Salt and pepper; 1 tablespoon, vegetable oil; 4 tablespoons, unsalted 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 (10.5-ounce) cans, beef consommé; 1 1/2 cups, water

50 comments

Appears in Cook's Country December/January 2011

Main Courses

Beef

Roasts

We wanted a recipe that could hold its own when compared with Grandma’s Sunday best.

SERVES6 to 8

TIME3¾ to 4¾ hours, plus 1 hour salting

WHY THIS RECIPE WORKS

Salting the meat for our Grandma's Roast Beef with Gravy recipe and letting it sit overnight helped season the meat and developed more flavor. To get a good crust and tender meat without overcooking, we first seared the roast on the stoveto...

This is a members' feature.