Roast Beef with Glazed Onions and Worcestershire Gravy

Submitted by evelynathens

"A wonderful roast to enjoy with the whole family. Makes every occasion special. 30 minutes standing time before you carve the roast, please."

 

• Ready In: 1hr 30mins
• Ingredients: 8
• Serves: 6

ingredients

• 3 large onions, sliced thin
• 1 (1 lb) can tomatoes, crushed and drained in a sieve
• 2 tablespoons olive oil
• 3 lbs tied boneless beef rib roast, at room temperature (use bones for soup)
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 1 cup water
• 2 tablespoons Worcestershire sauce

directions

1. Place rack in middle of oven.
2. Preheat to 450F.
3. In a roasting pan, combine well the onions, tomatoes, oil and 1/2 cup of water.
4. Season to taste and roast for 10 minutes.
5. Season beef; give onions and tomatoes a stir and place beef on top of the vegetables; roast 15 minutes longer.
6. Reduce temperature to 350F and roast beef for 36 minutes longer (12 minutes more per pound), or until a meat thermometer registers 135F for medium-rare meat.
7. Transfer to a cutting-board and let stand 30 minutes.
8. Transfer ¾ of onion mixture to a bowl and reserve, keeping warm, covered.
9. To the mixture remaining in the pan, add flour and cook over moderate heat, stirring, for 3 minutes.
10. Whisk in broth, water, Worcestershire Sauce and any juices that may have accumulated on cutting board and simmer, whisking and scraping up browned bits, for 10 minutes.
11. Transfer to a small pan and skim off fat.
12. Just before serving, carve beef, arrange on platter with reserved onion mixture.
13. Serve with gravy.

Reviews

[cuisinebymae]

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.