Here’s my take on a classic roast which I normally do during weekends… well, not every weekend, but whenever I’ve got time on my hands to spare, that is, when I’m not doing the laundry or the ironing, or not going somewhere for a few errands, or not entertaining friends, or not caring about how my cholesterol would soar up when I eat meat, especially beef.
I have a beef round that has been sitting in my freezer for quite some time now. And I figured since this was a lazy Saturday, I would have time to spare for a roast. I have around a kilo of white and red potatoes in the fridge for my mashed potato, and some frozen veggies. Perfect!
800 grams to 1 kilo beef round
5 cloves garlic, peeled and halved
Salt and freshly ground pepper to taste
1 teaspoon Knorr liquid seasoning or Worcestershire sauce
1 teaspoon rosemary
1 tablespoon olive oil
50 grams butter
2 tablespoons flour
2 cups beef stock
1. Thaw beef thoroughly, that is, if yours comes from the freezer like mine. Pat it dry. Then, using a small knife cut small holes all over the meat. Insert the garlic pieces into the holes. Sprinkle meat with salt and freshly ground pepper, liquid seasoning, olive oil and rosemary. Massage meat for about 1 minute to coat meat properly with the seasonings. Let the meat stand for at least 2 hours to marinate.
2. In the meantime, boil the potatoes and get them ready for making mashed potato. Note that I have my recipe for mashed potato somewhere here in my blog. Just look it up if you like. 🙂
3. Put marinated meat in the oven and cook at 160°C for 1 hour, then at 250°C for the last 30 minutes. You can add an extra 30 minutes if you want your roast well done.
4. While your meat is cooking, about an hour, start doing your gravy by making a roux out of butter and flour. Melt butter in a pan. Add flour.
5. Cook the flour in butter until it gives a paste-like consistency.
6. Add 2 cups beef stock and stir, under low heat, until mixture thickens.
7. Get the drippings from the roast to mix with the sauce to give it more flavour and to produce brown gravy.
8. Pour meat drippings into the sauce.
9. Stir and season gravy with salt and freshly ground black pepper.
10. Set gravy aside, keeping it warm.
11. Using a sharp knife, cut cooked roast beef into thin slices.
12. Arrange into individual plates and serve with mashed potato and buttered veggies.
It’s perfect accompanied by usual favorite, a glass of Pinot Noir!