1 Review

I have reread the instructions several times to be sure I followed them precisely. Apparently I did. Before the first 10 minute period was completed of roasting the tomatoes/onions/oil, my onions started to burn, first around the outside edge. (Tar-black and crispy). I added the roast. More onions burned. I reduced the heat to 350F when recommended. More onions burned, but it took longer because of the reduced heat. The roast looked fine. At this point, I felt I should take no chances that dinner would be ruined. I removed the charcoal-like onions. This would be over half of them. I added water to the pan to cover the bottom and continued to roast until the meat was done. I did not use the beef broth because the water was highly flavoured. The gravy was a beautiful brown and delicious. I absolutely love Worcestershire sauce in this! Should this have been covered? I did not cover it because that was not mentioned. Should liquid have been added? I'm sorry I could not rate this higher.

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cuisinebymae September 29, 2004
Roast Beef with Glazed Onions and Worcestershire Gravy