ROAST BEEF ROUND w/ BROWN GRAVY & MASHED POTATOES
2 1/2-3 lbbeef round roast
1 tspfresh ground black pepper
1 tspgarlic powder
2 Tbspolive oil
1 can(s)beef broth (14 oz.)
1/2 Tbspsoy sauce
1beef bouillon cube
1 1/2 cwater
1 pinchfresh ground black pepper
*MASHED POTATOES: SEE RECIPE BELOW *
How to Make ROAST BEEF ROUND w/ BROWN GRAVY & MASHED POTATOES
- Place roast on large piece of aluminum foil.
- Apply mixture, liberally, to all sides of roast.
- Wrap foil around roast and fold edges, to seal all sides well, pressing foil to meat to expel air. Let sit, at room temperature for 1 /12 to 2 hrs.
- Place oven rack in middle position and preheat oven to 350º F.
- On stove top, heat oil in cast iron or stainless steel skillet, over medium-high, until barely shimmering.
- Remove roast from foil; place in hot skillet and brown all sides for approximately 1 minute per side, beginning with fattiest side. (Reduce heat to medium, if necessary, to prevent burning.)
- Cover with tightly fitting lid or foil; roast at 350º F for 45 minutes or until thermometer, inserted in middle of thickest area, reads 150º F.
- Reduce heat to 225º F and slow-roast, covered, for 1 hour. (Begin working on potatoes while roast is cooking; see recipe below.)
- Remove from oven; place roast on platter; tightly cover with foil.; set aside to rest while making gravy.
- In small bowl, thoroughly combine cornstarch and beef broth, until all lumps are dissolved.
- Stir into juices remaining in skillet; add soy sauce, bouillon cube, water and pinch of black pepper.
- Stirring constantly, cook over medium-high heat until thickened (smashing bouillon cube with back of spoon as it softens;) taste for seasoning; add extra seasoning or water, if needed, to reach desired taste or consistency.
- Remove from heat; cover and keep warm until served.
- Uncover roast and slice thinly (an electric carving knife works great!)
- Serve sliced beef roast, topped with the gravy, and with mashed potatoes on the side.
- MASHED POTATOES:
7-8 medium idaho or russet potatoes, peeled
water to cover
1 tsp salt
6 Tbsp salted butter
1/8 to 1/4 c milk
1. Halfway fill with water, a 3 qt. stainless steel saucepan.
2. Into the pan of water, slice potatoes about 1/4 inch thick.
3. Bring to a boil over medium-high heat, watching carefully to prevent boil-over and stirring from bottom occasionally to prevent sticking.
4. Immediately reduce heat to medium-low and simmer for approximately 7 to 10 minutes, until potatoes break apart easily with spoon.
5. Shut off heat, drain potatoes and return to pan.
6. Add salt and half of the butter.
7. Using a potato masher, mash the potatoes down into the pan to make the pieces smaller. You may use a hand mixer, instead, if you are very careful to use low speed to avoid flying potato chunks!
8. Switch to hand mixer, add the rest of the butter and beat well at medium speed until it starts to become smoother.
9. While continuing to beat, slowly begin adding milk until desired consistency.
10. Continue to beat until all lumps are gone.
11. Taste for seasoning and add more salt if needed (it usually does.) Not recommended, but if desired, add pepper. Keep warm until serving. A pat of butter on top is a nice finishing touch.
12. Cover and refrigerate leftovers. Leftovers, also, may be packaged and frozen. When needed, thaw in the refrigerator and reheat in the microwave.
- Cover and refrigerate all leftovers.
- A FAVORITE POEM:
My life is but a weaving
Between my Lord and me,
I cannot choose the colors
He worketh steadily.
Oft times He weaveth sorrow,
And I - in foolish pride
Forget He sees the upper
And I, the underside.
Not till the loom is silent
And the shuttles cease to fly
Shall God unroll the canvas
And explain the reason why.
The dark threads are as needful
In the Weaver's skillful hand
As the threads of gold and silver
In the pattern He has planned.
~Grant Colfax Tuller