April 21, 2010

Grandma's Beef Roast

My mom came to our house for quick overnight visit and decided to make my grandma's beef roast. I didn't remember this recipe until she started cooking it and the smell brought back happy food memories. It is pretty easy to put together, with really yummy results. We served our roast with some mashed potatoes and fresh green beans. I also made a quick gravy from the drippings. The whole meal was soooo homey and comforting! I forgot to take a photo of the finished dish, but I thought I could at least post the recipe so I have it recorded. I have another beef roast stored in my freezer, so I think I will attempt this dish on my own very soon (now that I know how).

Grandma's Beef Roast

2 tablespoons canola oil
1 2-4 lb. beef roast, tied
2 whole onions, peeled
salt and pepper to taste
onion and garlic powder to taste
3/4 cup of apple cider vinegar
water (Start with 2 cups, and add more if needed)
3 tablespoons of butter
3 tablespoons of flour
reserved beef drippings

Season beef roast with salt, pepper, onion and garlic powder to taste. In a heavy bottom pot (make sure the pot has a tight fitting lid), brown beef roast on all sides in canola oil over high heat. Once roast is browned, secure whole peeled onions to top of roast with toothpicks. Deglaze pot with apple cider vinegar and reduce until almost all the liquid is gone. Add water and turn heat down to medium. Secure lid onto the pot and braise over medium heat for 1-2 hours, depending on the size of the roast (keep checking to make sure there is enough liquid in the pot. The water should come halfway up the roast. Add more during the cooking process if needed).

Once roast is finished cooking, remove to a cutting board and let rest for 5-10 minutes. Reserve drippings in a separate bowl and set aside. In the bottom of the same pot (now empty but still hot) melt butter over medium high heat. Then, sprinkle in flour once butter is melted. Combine butter and flour for a few minutes, until flour is starting to cook. Add beef drippings back into the pot, while whisking continuously over heat. Bring to boil. Reduce heat until mixture thickens to proper gravy consistency. Slice roast and onions and serve. Then, put the gravy in a bowl and serve over roast and mashed potatoes.

No comments: