Roast Beef Dinner
Roast Beef Dinner for Two
Roast Beef Dinner for Two
Having a Roast Beef Dinner is a big event at cookbookinabox’s house. Several reasons which many probably may identify . Health is our biggest reason, fat, cholesterol is higher in red meats. Expense, it is more expensive to have choice cuts on a regular basis. Meatless meals is often our choice. However, there are times when a nice Roast Beef Dinner brings good memories and is comfort food.
Grandmother’s Cast Iron Dutch Oven
We have the cast iron dutch oven that was my husband’s grandmothers. It had made a long trip through Texas when the family travel by horse and wagon in the early 1900’s. So it is always a treat and fun to use this kettle. I also like to use this kettle for soups as well.
Beef Bottom Round Roast
Since there are only 2 of us in the home, I bought a small beef bottom round roast under 2 pounds. The recipe was adapted from Joy Of Cooking’s, Beef Pot Roast, cooked in a convection oven instead of the stove.
Preparing the beef roast for the oven
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- Floured and sides scored to prevent curling
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- Browning meat on all sides
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- Adding onions and carrots
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- Adding the beef broth
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- Seasonings
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- Baking in the convection oven at 325 F
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- Beef and Vegetables
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- Decanting meat juices and fat in a fat separator
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- Roasted Beef Bottom Round
After baking the beef roast and removing to a plate to keep warm, I decanted the juices and fat into a fat separator. I poured off the juices into a measuring cup, and poured about 4 tablespoons fat back into the dutch oven to make the roux for gravy. I used the juices and added cream to make 2 cups for the liquid to the 4 tablespoons of fat and 4 tablespoons of flour.
Making the roux for gravy
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- Heating the beef fat and bits
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- Flour mixed with fat to make roux
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- Gradually adding beef juices to roux
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- Whisking to smooth roux and juices to thicken
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- Beef Gravy
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- Roast Beef Dinner
Roast Beef Dinner
A special Sunday Dinner Roast Beef, tender, juicy to be enjoyed with mashed potatoes and gravy.
- 2 pound beef bottom round roast
- 2 tablespoons oil
- 1/4 cup flour
- 1/2 cup onions (finely chopped)
- 1/2 cup carrots (finely sliced)
- 1 1/2 cups beef stock or bouillon
- 1 teaspoon seasoning blend
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Ground Black Pepper
- GRAVY
- 4 tablespoons fat
- 4 tablespoons flour
- 1 1/2 cups meat juices
- cream to make 2 cups liquid
- Preheat oven to 325 F.
- Trim off fat, make cuts into the side of the meat to prevent curling
- Flour all sides of the roast.
- Heat the oil in the Dutch oven.
- Brown the roast on all sides.
- Add the onions, carrots, and broth to the roast.
- Cook about 5 minutes.
- Bake in the preheated oven 2 hours or until meat is tender, to 155 F to 165 F for medium well.
- Remove meat from pan to a dish; cover to keep warm
- GRAVY
- Strain off the vegetables.
- Decant the juices and fat into a fat separator.
- Pour off the juices, on top, to a measuring cup, add cream to make 2 cups liquid
- Pour 4 tablespoon fat and juices to the Dutch oven, stir to loosen the bits and pieces of the meat.
- With a whisk, add the flour, stirring until blended.
- Gradually add the 2 cups of the liquid, stirring with the whisk to smooth.
- Simmer the gravy up to 10 minutes to thicken.
- Taste and correct seasonings as needed.
- Add 1/2 teaspoon thyme.
- Serve over the meat and potatoes.
Roast Beef Dinner for Two
The Roast Beef Dinner menu
Marinated Vegetable Salad
Mixer Whole Wheat Bread
Roast Beef and Beef Gravy
Mashed Russet Potatoes
Steamed Asparagus
American Persimmon Cake
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- Marinated Vegetable Salad
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- Mixer Whole Wheat Bread
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- American Persimmon Cake
Visit these links: Simply Recipes – Roast Beef; allrecipes – All American Roast Beef
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.