| We like our roast beef to be lean,
fully cooked and served hot. We start with a lean cut of beef such as a
round roast, eye of the round, sirloin or rump. We also enjoy roasted vegetables
as shown in this photo that shows a roast ready to serve.
Many thanks to Chef Don for helping us develop this "moist heat" technique. Beef prepared in this manner is fully cooked, tender and delicious.
|Don't forget the Yorkshire pudding! Click for our Yorkshire Pudding page. Our "Yorkshires" are really a popovers, a healthier and less greasy alternative to real Yorkshire pudding. They are prepared before the roast beef and warmed up just before serving. If you decide to include "Yorkshires" with your roast beef dinner, start them an hour before you plan on putting the roast beef in the oven.|
Whole sirloin of beef
Cut in halves and tied
Ready for the oven
Preheat oven to 500° F.
Start with a 2 to 3 pound roast; use round, sirloin or rump. Coat with a tablespoon or so of oil and sprinkle with steak spice or salt, pepper and minced garlic. Place in roast pan on broccoli stems, carrot halves or a rack.
Roast at 500° F for 15 minutes with no top on the roast pan. Add a cup of beef broth (2 tsp beef base + a cup of water), cover, reduce to 350° F and cook for 2 to 2 1/2 hours.
Add vegetables (potatoes, onions, carrots, parsnips) sprinkled with pepper and paprika for the final hour.
To make gravy, remove the broth 15 minutes before the roast is done. Add a cup of water to the pan to prevent the vegetables from burning and sticking. Cool the broth with a couple of ice cubes and add flour, 1 tablespoon of flour per cup of broth. Stir constantly while heating to thicken. Add pepper, beef base, paprika and gravy browning to taste.
Remove roast from oven and slice immediately. Don't let the roast cool off while it "rests" as in some receipts. Serve hot.
For a larger roast, cook for 2 1/2 hours and use 2 cups of broth. If you are not going to serve the beef immediately, try transferring to an oven proof (stainless steel?) platter, covering with aluminium foil and returning to the oven to keep it hot.
|Click the printer for a "printer friendly" version without the photos:|
Thanks to Donald Henry Sewell.
Click to return to the Sewell's Eclectic Cook Book Index