Cooking Tips & Hints
                  Week 40 Featured Recipe
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(click for printable version of this recipe)
This roast is very tender and juicy. Making the gravy with the vegetables really gives the gravy an Old World flavor that is missing so much in today's cooking.
• Cutting Board
• Knife
• Tongs
• Whisk
• Butcher’s Twine
• Meat Thermometer
• Large Oven-Proof Skillet
• Plastic Wrap
• Aluminum Foil
• 1 (3 to 5 lb) boneless top round
  roast, tied
• salt & pepper
• 1 tbsp vegetable oil
• 4 tbsp unsalted butter
• 2 carrots, peeled and cut into
  2-inch pieces
• 1 onion, peeled and cut into ½" rounds
• 1 celery rib, cut into 2-inch pieces
• ½ cup all-purpose flour
• 1 tsp tomato paste
• 2 (10.5 oz) cans beef consomme
• 1 ½ cups water


Pat roast dry with paper towels and rub with 2 tsp salt. Wrap in plastic wrap and refrigerate overnight.

Place oven rack in middle and preheat oven to 225 degrees F. Remove roast from refrigerator and pat dry with paper towels. Rub with 2 tsp pepper. Heat oil in large skillet over medium-high heat until oil is just smoking. Brown roast all over, appx 8 to 12 minutes; transfer to plate.

Add butter to skillet and melt over medium heat. Add carrots, celery and onion and cook until lightly browned. Add tomato paste and stir to coat veggies. Add flour and cook until browned, appx 2 minutes. (Juices will be absorbed by now). Remove from heat and push veggie mixture to center of skillet. Place roast on top of vegetables and place skillet in oven, uncovered. Cook until meat thermometer inserted in center registers appx 125 degrees F (for medium rare). Appx 2 to 3 hours. Cooking times will vary based on size of roast.

Transfer roast to carving board, tent with aluminum foil and let rest for 20 minutes. Meanwhile, we will make the gravy. Slide an oven mitt over the handle of the skillet to remind you that it is hot! Place skillet with vegetables in it on medium-high heat and cook, stirring occasionally, until vegetables are deep golden brown, appx 5 minutes. Slowly whisk in water, scraping up any browned bits. When a smooth paste is formed, slowly add the consomme, constantly whisking. Bring to boil. Reduce heat to medium and simmer until thickened, appx. 10 to 15 minutes. Strain gravy through fine strainer into serving bowl; discard the vegetables. Season with salt & pepper.

Remove the twine from the roast. Slice roast. Serve with gravy.

HINTS: When browning the roast, use tongs to turn it so you do not puncture holes in it. The browning of the roast seals in the juices and slow roasting brings out the flavor. Trying to bake at a higher temperature will only dry the roast out.