Roast Beef with Gravy

This Roast Beef is roasted with carrots, onion, celery, and tomatoes for a total of 3 hours, achieving the perfect amount of tenderness. Thick and creamy gravy made with the drippings is the final touch.

Roast Beef with Gravy
Yield: 6 to 8 servings
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  1. 1 (2 1⁄2- to 3-pound) boneless chuck roast
  2. 2 tablespoons vegetable oil
  3. 1 teaspoon salt
  4. 1 teaspoon ground black pepper
  5. 2 cups chopped yellow onion
  6. 2 cups chopped celery
  7. 2 cups chopped carrot
  8. 1 pint cherry tomatoes
  9. 3 tablespoons tomato paste
  10. 1 tablespoon Worcestershire sauce
  11. 1 (10 3⁄4-ounce) can beef consommé
  12. 3 cups beef broth, divided
  13. 1⁄4 cup plus 2 tablespoons all-purpose flour
  1. Preheat oven to 450°.
  2. Rub roast with oil. Sprinkle with salt and pepper. Place roast, onion, celery, carrot, and tomatoes in a roasting pan.
  3. In a large bowl, combine tomato paste, Worcestershire, consommé, and 1 cup broth, whisking well. Pour over roast. Bake, uncovered, 30 minutes.
  4. Reduce oven temperature to 350°.
  5. Cover roasting pan, and bake 2 1⁄2 hours.
  6. Carefully remove roast and vegetables from pan. Skim excess fat from pan, and reserve drippings.
  7. Place roasting pan on stove. Bring 1 1⁄2 cups drippings to a simmer over medium heat. Add flour, whisking well. Cook until mixture begins to thicken, 3 to 4 minutes. Add 1 cup broth, whisking well. Cook 3 to 4 minutes more, whisking constantly. Add 1⁄2 cup broth, whisking well. Cook 3 minutes. Add remaining 1⁄2 cup broth, whisking well. Cook until gravy has thickened, 3 to 4 minutes.
Taste of the South


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