Best 2 Sunday Night Roast Beef And Gravy With Easy Rice Recipes
Indulge in a classic culinary delight with our Sunday night roast beef and gravy recipe, where succulent beef meets rich, flavorful gravy. This hearty dish is elevated with aromatic herbs and spices, promising a tender and juicy roast that will tantalize your taste buds. Accompany the roast beef with our easy rice recipe, a versatile side that complements the robust flavors of the beef. For a complete meal experience, try our simple garden salad recipe, a refreshing and colorful addition that adds a touch of lightness to the hearty main course. And to satisfy your sweet cravings, don't miss our delightful chocolate chip cookie recipe, a timeless treat that will be a hit with the whole family. Prepare to savor a satisfying and memorable Sunday dinner with this collection of delectable recipes.
Let's cook with our recipes!
SUNDAY NIGHT ROAST BEEF AND GRAVY WITH EASY RICE
Provided by Food Network
Categories main-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 275 degrees F.
- Season the meat on all sides with the Essence, salt, and pepper. Heat the oil in a large Dutch oven and brown on all sides, about 4 minutes per side. Remove the roast from the pan and add the onion slices and thyme sprigs. Place the roast on top of the onions, fat side up. Add the beef broth to the pan and place in the oven, uncovered. Roast until the beef is tender and registers an internal temperature of 130 to 135 degrees F, about 1 1/2 to 2 hours.
- Transfer the roast to a platter or cutting board and let rest for 15 minutes before carving.
- Meanwhile, use a slotted spoon to discard the onions and thyme sprigs. Place the Dutch oven over medium-high heat to heat the beef drippings. Combine the cornstarch and water in a small bowl until dissolved. Add the cornstarch mixture to the beef drippings and bring to a boil. Cook, stirring constantly, until slightly thickened, 2 to 3 minutes. Remove from the heat and carefully transfer to a gravy boat or decorative bowl.
- Carve the beef thinly and arrange the slices on large plates with rice on the side. Drizzle gravy over each portion and serve alongside of the Easy Rice.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
- In a 2-quart saucepan, combine the rice, water, butter and salt, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork before serving.
SUNDAY ROAST BEEF AND GRAVY
Provided by Claire Robinson
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Using a heavy hand, season rib-eye roast with salt and pepper on all sides. Heat olive oil in a large Dutch oven or a roasting pan. Place beef in hot pan and sear until deep golden brown on all sides. Transfer the pan to the oven and roast for about 15 minutes per pound for medium-rare, making an approximate hour of cooking time. Remove the pan from oven and transfer the beef to a cutting board. Allow meat to rest for at least 15 minutes, tented with foil, before carving.
- Gravy:
- Pour off excess fat from the Dutch oven (reserve for Thyme for Yorkshire Pudding, if desired) and place on the stovetop over medium heat. Add shallots and cook until soft and brown, about 4 to 6 minutes. Deglaze the pot with 1/2 cup of the wine, scraping up browned bits from the bottom. Add remaining wine, bring to a boil and reduce by half. Add stock and simmer until reduced again by about half. Pass the gravy through a fine mesh sieve and return to the pan. Bring back to a boil, then lower the heat and simmer until desired gravy consistency is reached. Taste for seasoning and adjust, if necessary. Carve beef against the grain, into thin slices, and serve with gravy.
Tips:
- Choose a chuck roast or another tough cut of beef for this recipe. These cuts become tender when cooked slowly.
- Season the roast generously with salt and pepper before searing. This will help to develop a flavorful crust.
- Sear the roast in a hot skillet until browned on all sides. This will help to seal in the juices and prevent the roast from drying out.
- Transfer the roast to a slow cooker and add the gravy ingredients. Cook on low for 8-10 hours, or until the roast is fall-apart tender.
- Serve the roast with mashed potatoes, roasted vegetables, or rice.
- For a thicker gravy, make a slurry by whisking together cornstarch and water. Bring the gravy to a simmer and then whisk in the slurry. Cook until the gravy has thickened.
- If you don't have a slow cooker, you can also cook the roast in a Dutch oven in the oven. Preheat the oven to 300 degrees Fahrenheit and cook the roast for 3-4 hours, or until it is fall-apart tender.
Conclusion:
This Sunday night roast beef and gravy with easy rice is a delicious and comforting meal that is perfect for a family dinner. The roast is cooked slowly in a gravy made with red wine, beef broth, and vegetables, which makes it fall-apart tender and flavorful. The rice is cooked in the same pot as the roast, which makes it easy to clean up. This recipe is sure to become a family favorite.
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