Sunday Night Roast Beef and Gravy with Easy Rice

Total Time:
2 hr 25 min
Prep:
5 min
Inactive:
15 min
Cook:
2 hr 5 min

Yield:
6 to 8 servings
Level:
Easy

Directions

1 (3 to 3 1/2-pound) bottom round rump roast, at room temperature

1 teaspoon Essence, recipe follows

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 tablespoons olive oil

1/2 large yellow onion, sliced

3 sprigs fresh thyme

3 cups canned low-sodium beef broth

2 tablespoons cornstarch

1/4 cup water

Easy Rice, recipe follows

 

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.

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

 

Combine all ingredients thoroughly.

 

Yield: 2/3 cup

 

Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

2 cups long-grain white rice

4 cups water or canned, low-sodium chicken broth

1 tablespoon unsalted butter

1 1/2 teaspoons salt

 

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.

 

Yield: about 7 cups


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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

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