Name: Traditional Roast Beef With Gravy
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 6 serving(s)
Ingredients: 5 lbs beef roast, trimmed of excess fat; fresh ground black pepper; sea salt; 1 clove garlic, crushed; 2 teaspoons flour; 2 tablespoons red wine; 1 1/4 cups beef stock; 1/2 teaspoon tomato paste

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Recipe by evelynathens

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Traditional Roast Beef With Gravy created by Karen..

Nothing fancy here - sometimes you should just stick to tradition.

Ready In:: 1hr 40mins
Serves:
Units:

3

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ingredients

5 lbs beef roast, trimmed of excess fat
fresh ground black pepper
sea salt
1 clove garlic, crushed
Gravy
2 teaspoons flour
2 tablespoons red wine
1 ¹⁄₄ cups beef stock
¹⁄₂ teaspoon tomato paste

directions

Preheat oven to 350F.
Rub outside of meat with pepper, salt and garlic.
Place on a rack in a baking dish; pour 1/3 cup water into bottom of baking dish.
Roast beef, allowing 25 minutes per pound for medium rare, a little longer for well done.
Cover loosely with foil.
Stand for 15 minutes before carving.
To prepare gravy: drain off all except 1 tblsp of fat from the baking dish.
Place dish over a low heat.
Add flour and stir well to incorporate all the bits and pieces in the dish.
Cook, stirring constantly, over medium heat until well-browned, taking care not to burn.
Combine wine, stock and tomato paste.
Gradually stir into flour mixture.
Heat, stirring constantly, until gravy boils and thickens.
Cook for about 3 minutes.
Season to taste.

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RECIPE MADE WITH LOVE BY

@evelynathens

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@evelynathens

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"Nothing fancy here - sometimes you should just stick to tradition."

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review by CSAR-Doc

7/18/2009

I made this recipe using a rib roast (not the easiest cut to find in Athens)... I used several pearl onions, a couple small carrots, sliced thick, and 2 inch cubes of white potatoes. I marinated the prime rib in about 2/3 cup vinaigrette - added a tbsp brown mustard to the dressing and placed the roast and dressing in a plastic bag in the refrigerator for an hour and a half on each side. This is a great recipe, as it's written; and since it's pretty basic, it lends itself well to variations. The gravy is great - but any gravy you scald is likely to be problematic... I doubt the issue one users family had with the gravy was actually due to the wine. I look forward to seeing what else my favorite OCD patient can come up with. ;) -Thomas Melas

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review by Marla Swoffer

7/9/2007

This review is for the gravy. It turned out to be the perfect accompaniment to turkey meatloaf and mashed potatoes. Since I didn't have any drippings, I used a tablespoon of butter. It was flavorful and rich even without any meat juices.

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photo by Karen..

11/10/2004

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photo by Karen..

11/10/2004

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review by Karen..

11/9/2004

I used a 4 lb. bottom round for this recipe and it turned out very nice. My drippings started to burn, so I had to add some water, but that was no problem. Unfortunately, no one in the family liked the gravy with the wine in it, so next time, I'll leave that out. Thanks for posting.

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