I’ve been married 13 years and have only just made my second roast beef last night. What took me so long? I guess I was just intimidated by that large slab of meat begging me to turn it into tough rubber.
Well I’m not afraid any longer! The following is the simplest way to roast a piece of meat for a tender, juicy result.
Here’s how I do it:
Brown a 4-5lb hunk of bottom round roast on all sides in a dutch oven. Turn off heat & place 2 sliced onions under the roast. Add 2 cans of beef broth. Put the pot in the oven, uncovered, at 275 degrees until the internal temperature meets 130 degrees for medium rare (about 2 hours depending on size of meat).
Remove the meat and let it sit while you thicken the gravy. Add 2 tablespoons of cornstarch to a bit of water to make a paste. Whisk this into the gravy until thickened. Add any juices accumulated on the cutting board after carving too. Experiment with adding red wine or a pat of butter or herbs to this gravy. But it’s delicious just as it is.
Slice the meat any way you like (thick or thin – we love paper thin), but just do so against the grain. Serve with mashed potatoes & veggies.
Leftovers make for great Roast Beef on Weck sandwiches. Serving these with a combo of mayo & horseradish is a must.