Sunday Roast Beef Dinner

One of the best meals my mother use to make on a Sunday was a roast beef dinner, and it was so good.  She taught my sister and I how to make a juicy, tender meat roast of beef, with browned potatoes, onions, and carrots.  I add celery to the mix for more flavor.  The aroma of this cooking in the oven was wonderful, and I could never wait to eat it.  This is my "little bit of an update" on my mother's Sunday Roast Beef Dinner.

My mother's first tip - She taught us how to sear the meat in the roasting pan/Dutch oven in a little bit of oil.  Searing the meat locks in the juices and gives your beef a nice browning base for the gravy.  Now here is the update - I also add Kitchen Bouquet Browning Sauce for flavor, it adds extra color to the gravy too.

 This is my mother's second tip - Dried Vegetable Flakes.  After searing add to the pan. These give the beef a really nice flavor.

 Everything in the Dutch Oven, put a lid on it, and wait for the awesomeness of this beef!

Sunday Roast Beef Dinner

Ingredients

2 Tbsp. extra virgin olive oil

3 - 4 lb. Beef Eye Roast
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1/4 cup of vegetable flakes
1 large onion, quartered
2 cups of bagged of baby carrots, I use them because they are easy and save time
4 large potatoes, washed and cut
2 stalks of celery, washed and cut on the diagonal
1 Tbsp Kitchen Bouquet Browning and Seasoning Sauce
1/2 cup of water

Directions:
Heat oven to 375 degrees.  In a large Dutch oven or roasting pan with a lid, heat the olive oil over medium high heat.  Season the beef with the salt, pepper.  When the oil is hot, put the beef into the pan and sear on all four sides until nicely browned with a little bit of caramelizing.  Turn the heat off, add the vegetable flakes, garlic powder, Kitchen Bouquet and water.  Cover with a lid and bake in the oven for 2 hours.  Take out of the oven and add the onion, carrots, celery and potatoes.  Stir/mix the vegetables into the juices.  Put the lid back on, return to the oven and bake for 1 to 1 1/2 hours.  Remove the roast from the pan to a cutting board and cover with foil to let it rest.  Put the vegetables into a serving bowl.  Make the gravy.  Serves 6.

Gravy:
Pan drippings from the beef
2 Tbsp of  Gold Medal Wondra Quick Mixing Flour
1/2 cup of water

On medium high heat, heat pan drippings in a medium pan or just use the roasting pan.  Mix the flour with the water, until the flour dissolves, and slowly stir into the pan drippings.  Cook and stir until the gravy thickens.