Friday, January 6, 2012

Return to Sunday Dinner - Menu #1

Roast Beef

1 4-5lb boneless rump roast
2 tablespoons Worcestershire sauce
1 tsp granulated garlic
1 tsp onion powder
1 tsp paprika
1 tbls coarse-ground black pepper
2 tsp coarse salt
  • Adjust the rack to the bottom of the oven and preheat to 450 degrees F.
Prepare the Roast:
  • Blot any excess moisture from the roast using paper towels.  Rub the Worcestershire sauce over the entire roast; allow the roast to sit for a few minutes, turning it several times so that the meat can absorb the Worcestershire.
  • Combine the granulated garlic, onion powder, paprika and coarse-ground pepper in a small bowl; sprinkle the seasoning mixture evenly over the roast, pressing it into the fat and meat just enough to stick.  Allow the seasoned roast to stand at room temperature for 20 to 30 minutes before roasting.
  • Rub the roast with the coarse salt and place it fat side up a shallow roasting pan. Roast for 15 minutes, then lower the oven temperature to 325 F. Continue to cook until the internal temperature reaches 5 to 10 degrees below the desired serving temperature, about 2 hours.  (Note: Allow about 20 minutes per pound for medium-rare.)  When the roast is done, carefully remove the pan from the oven and transfer the roast to a clean cutting board.  Allow the roast to stand for 20 minutes before slicing.

Pan Gravy:

3 tbls all-purpose flour
2 cups beef broth
Salt & Pepper to taste
  • Use a spoon to skim all the fat from the liquid that remains in the roasting pan.  Reserve about 4 tablespoons of fat in a small mixing bowl and cool until it is just barely warm, 4 to 5 minutes. 
  • Whisk the flour into the fat to form a roux.  Scrape the drippings from the bottom of the pan, add in the beef broth and stir over medium heat until the broth begins to simmer.
  • Whisk in the roux and bring to a boil, then simmer for 4 to 5 minutes.  Add a little water, a tablespoon at a time, as needed to achieve the desired consistency.
  • Season to taste with salt and pepper.


4 cups peeled baby carrots
1/4 cup (1/2 stick butter)
1/4 cup honey
1 cup orange juice
  • place the carrots into a skillet of boiling salted water and simmer until they are tender on the outside and still crunchy in the middle (al dente), 4 to 6 minutes. Drain off the water.
  • add the butter to the drained carrots and continue cooking over medium heat just long enough to melt the butter.  Toss the carrots in the melted butter, then add in the honey and orange juice; blend together until the liquid begins bubbling.  Simmer for 6 to 8 minutes, tossing the carrots from time to time, until the liquid is reduced to a glistening glaze.

Bon Appetite!
Guten Appetit!

9 pretty purplexing comments:

  1. Yum!!!! I will fly in for Sunday Dinner!!

  2. Hmmm, lecker.... Ich komme :-)


  3. Hi Tami, your receipt sounds delicious! Two weeks ago, you wrote me, that your ancestors came from Sachsen. Do you know the area or the town? Your Maiden Name ist here very usual. It´s very interesting!

  4. Liebe Tami,

    oh wie lecker. Danke für die Rezepte.



  5. After reading that recipe- I dont think I will be satisfied with the pizza I had planned! YUM!

  6. Yum. I love this recipe, and now I have a taste for a roast. I may need to make one this weekend. How about some berry crisp for dessert? :)

  7. Michelle, thanks for contributing your recipe! Berry crisp sounds yummy for dessert! I am going to try it this Sunday. I will let you know how my boys like it.

  8. I LOVE roast beef. And carrots too. If you have leftovers, can you save me some. LOL I'm just having chicken. Will have to try your recipe soon. Sounds DELISH.


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