Currently cooking from The Complete Cook’s Country TV Show Cookbook from America’s Test Kitchen.
I’ve always thought that roast beef was just another name for pot roast. It never occurred to me that roast beef was its own dish until I saw this recipe. And after making this, I have an elegant, delicious Sunday dinner to add to my repertoire.
This is really two recipes in one. There’s the method for roasting the beef, but there’s also a recipe for brown gravy. This isn’t a 30-minute dinner, but most of the time is hands-off while the beef is roasting. You’ll need to plan a little in advance, as the beef needs to sit, covered with salt, for at least an hour in the fridge before roasting.
Prior to roasting, you brown the beef on all sides, then transfer to a low oven (275 degrees) and let it bake, until it reaches the desired temperature. In the meantime, using the same pan you browned the beef in, you build the gravy. You start out by cooking mushrooms, onions, carrots and celery until browned, followed by tomato paste, garlic and a bit of flour. The pot is deglazed with wine and beef broth, and the liquid is simmered until it reduces and thickened. The gravy is strained and kept warm until the beef is done.
My biggest problem is that the beef was too rare at the suggested temperature. I ended up putting the roast back in the oven for another 90 minutes or so. Even cooked longer, the meat stayed juicy and tender. The leftovers (and there were at least four more meals’ worth for Bryan and I) were just as good as the first meal. The recipe makes a lot of gravy, and I actually ended up throwing the last little bit out. Bryan said the gravy was almost as good as his mother’s brown gravy.