Based on a recipe from the January 2011 Cook's Country and served for Sunday dinner on May 26, 2013. Makes many servings.
This recipe was inspired by the roast beef dinner a Test Kitchen cook had every Sunday with her grandmother. It uses a relatively inexpensive cut of beef (you can use either top round or top sirloin) and with the gravy can provide delicious meals for a week or more. As a bonus, everything is cooked in a single skillet making the dish washer happy.
1 boneless top round roast, 4-5 pounds with a ¼ inch fat cap
table salt and black pepper
1 tablespoon vegetable oil
4 tablespoons unsalted butter
1 celery rib
½ cup all-purpose flour
1 teaspoon tomato paste
2 10.5-ounce cans beef broth
1½ cups water
- Pat the roast dry and tie it with kitchen twine spaced at 1-inch intervals.
- Rub the roast with 2 teaspoons of table salt, wrap it with plastic wrap, and refrigerate for at least 1, and up to 24-hours.
- Peel the carrots and cut them into 2-inch pieces.
- Peel the onion and cut it into ½-inch rounds.
- Clean the celery rib and cut it into 2-inch pieces.
- Heat oven to 225° with a rack in the middle position.
- Pat the roast dry and season it with 2 teaspoons black pepper.
- Heat the oil in an oven-proof skillet over medium-high heat until just smoking.
- Brown the roast on all sides, about 10 minutes, and transfer to a plate.
- Remove all but 2 tablespoons of the melted fat from the skillet, turn the heat to medium, and add the butter.
- When the butter has melted, add the carrots, onion, and celery and cook until lightly browned, about 8 minutes.
- Add flour and tomato paste and cook until the flour is golden, about 2 minutes.
- Remove the skillet from the heat and push the vegetables together in the center of the pan.
- Put the roast on top of the vegetables and bake in the oven to an internal temperature of 125° (medium rare), about 2½-3½ hours.
- Transfer the finished roast to a cutting board, tent loosely with foil, and rest for 20 minutes.
- Move the skillet with vegetables to a burner on medium-high heat and cook until the vegetables are deep golden brown, about 5 minutes.
- Slowly stir in the beef broth and water, scraping the bottom of the pan to incorporate those delicious brown bits into the gravy.
- Bring to a boil and simmer until thickened, about 10 minutes.
- Strain the gravy through a fine mesh strainer into a serving bowl.
|Pat the roast dry, rub with salt, tie at 1-inch intervals, and refrigerate for 1-24 hours.|
|Pat the roast dry, rub with black pepper, and brown on all sides.|
|Prepare the vegetables, butter, flour, and tomato paste|
|Lightly brown the vegetables in butter and juices from the meat.|
|Cook flour and tomato paste then roast the beef on top of the vegetables to 125°.|
|Set the beef aside to rest then brown the vegetables.|
|Add water and broth and simmer until the gravy is thickened, strain and serve.|