August 2, 2009

Savory Roast Beef with Tomato Gravy

Sunday Dinner Entrée

Make way for some good eatin’. Momma told me Sunday dinners are suppose to be special - - - with this recipe, you can’t go wrong.

Savory Roast Beef with Tomato Gravy
6 to 8 servings

1 -3 to 4 lb boneless beef rump roast, trimmed
2 teaspoons minced garlic
2 teaspoons kosher salt
1 teaspoon chopped fresh rosemary
1 teaspoon brown sugar
1 teaspoon chopped fresh thyme
1 teaspoon pepper
1/2 teaspoon dried thyme
1 large onion, sliced

Preheat oven to 325° F. Line a 13 x 9 inch pan with heavy-duty aluminum foil and coat with cooking spray.
Combine the next 7 ingredients in a small bowl and rub mixture all over the roast. Place in the prepared pan. Lay onions on top of roast.
Bake for 1 hour and 10 minutes or until a meat thermometer inserted in thickest portion registers 145° (medium rare). Let stand 10 minutes.

Meanwhile make the Tomato Gravy.

2 tablespoons butter (or olive oil)
2 tablespoons all-purpose flour
2 garlic cloves, minced
1 medium onion, finely chopped
4 large tomatoes, chopped
1 -15 oz can beef broth (or homemade stock)
1/4 cup buttermilk or cream
1 tablespoon Worcestershire sauce
1 teaspoon dark brown sugar

Melt butter or oil in a medium saucepan over medium heat. Whisk in flour and cook for a minute whisking constantly. Stir in the garlic, onion and tomatoes. Slowly whisk in broth; bring to a boil. Whisk in the buttermilk, reduce heat and simmer 5 minutes or until thoroughly heated. Serve with the roast.

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