An Old Fashioned Sunday Roast Beef

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Make An Old Fashioned Sunday Roast Beef

In days gone by, sitting down to a Roast Beef dinner on Sunday with family and friends seemed to be at least a monthly occurrence.  Over time, that tradition has faded a bit and it's time to bring it back.  Often accompanied by roasted garlic and tarragon potatoes, baby glazed carrots, green beans or asparagus with herbed butter or Bernaise. Invite the entire family to sit down and enjoy a "new" tradition.

Roast Beef with Caramelized Onion Gravy

Serves 6 to 8

Ingredients

Roast Beef

4 to 4 1/2 pounds top round roast

3 tbsp. butter, room temperature

1 tbsp. Worcestershire sauce

1 tsp. dry mustard

1 tsp. brown sugar

Salt and freshly ground pepper, to taste

Caramelized Onion Gravy

2 tbsp. olive oil or butter

3 large vidalia onions, finely sliced

2 tbsp. flour

6 oz of beer

2 cups beef stock

2 to 3 bay leaves

Roast Beef Pan Drippings

1 tsp. Worcestershire sauce, or to taste

Preparation

Roast Beef

Preheat oven to 425 degrees F. 

Fit roasting pan with rack.

Sit roast with fat cap (if there is one) on top.

Combine butter, Worcestershire sauce, dry mustard, brown sugar and salt and pepper in a small bowl.

Brush or rub butter mixture over top of roast. Transfer to prepared roasting pan.

Roast until beef reaches an internal temperature of 125 degrees F for rare(about 1 hour 10 minutes) or 135 degrees F. for medium rare (about 1 hour 20 minutes). If you cook the roast past medium rare, it will be tough and dry. Tent with foil and let it rest for at least 10 to 15 minutes before slicing. Reserve pan drippings to make Caramelized Onion Gravy.

Caramelized Onion Gravy

Heat the oil in a large heavy-bottomed pan over medium low to medium heat. Add onions. Cook, stirring regularly, until onions are dark golden brown and caramelized, about 45 minutes to 1 hour. (If onions start to stick to the pan or cook too quickly, reduce heat and add a little water.)

Increase heat to medium. Add flour. Stir and cook until flour is lightly toasted, about 3 to 4 minutes. Slowly stir in beer and 1 1/2 cups beef stock. Add bay leaves. Bring to a boil. Reduce heat to a simmer. Cook, stirring gravy occasionally, until thickens, about 10 to 15 minutes.

Transfer roasting pan to stove top over medium heat. Add remaining 1/2 cup beef stock. Stir and scrape bottom of the pan to incorporate the pan drippings. Bring to a boil and let boil for 2 to 3 minutes. Add these pan juices to the gravy. Add Worcestershire sauce. Reheat gravy if needed. Taste and adjust for seasoning. Remove bay leaves.

Plating/Presentation

Thinly slice roast and serve with Caramelized Onion Gravy. Roasted potatoes, green beans, baby glazed carrots or asparagus would be wonderful side dishes!

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