roast beef & pan drip gravy

How To Make roast beef & pan drip gravy

• 1

  Set your oven to 350 degrees. Place your rump roast in a large pan such as a lasagna pan. Do not season at all. Place on the middle rack. You might have to remove the top rack. roast for 1 hour and 10 minutes. If you like your roast rare. If you like medium well then roast a little longer such as 10 minutes more.
• 2

  Take out roast and let it rest for 15 minutes. Then slice aganist the grain very thin slices if you like your meat sliced thin. Now you season your meat with salt, black pepper and galic powder.
• 3

  Make a gravy with the pan drippings add a cup of water to the pan heat on the stove add Gold Medal Wondra Flour sprinkled little by little into the drippings use a wire wisk. Stir good with the wisk to get up all the bits from the pan. All the flavor is in these bits and pieces. Season with salt pepper and garlic powder. When your drippings are a gravy consistency cook for a little while longer over a low flame(simmer) you may add sauteed mushrooms and onion to the gravey and cook a bit longer. If your gravy is too light add a little Kitchen Bouquet about a half teaspoon and stir well. Serve over your roast beef. Note: if you do not have enough pan drippings I use some beef consomee broth added to the drippings to increase to at least 2 cups gravy. Enjoy
• 4

  I have another recipee for homemade gravy will post later tonight it is a little more complicated and i find that making gravy with the Wondra flour ensures a smooth gravy (no lumps)
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