Imagine a dish so tender it falls apart with the gentlest touch of your fork, so flavorful it makes your taste buds dance with joy, and so comforting it feels like a warm hug from your favorite chef. Our EBG Roast and Gravy isn't just a recipe—it's a culinary experience that transforms an ordinary dinner into an extraordinary feast. Whether you're cooking for family, impressing guests, or simply treating yourself to a luxurious meal, this recipe promises to elevate your cooking game and create memories around the dinner table.
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lbs beef roast
- 1 onion, chopped
- 2 cups beef broth
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon cornstarch (optional for thickening)
Instructions
- Begin by preparing your ingredients. Chop the onion and mince the garlic. Set them aside.
- Season the beef roast generously with salt and pepper on all sides. This will enhance the flavor of the meat during cooking.
- In a large skillet or Dutch oven, heat a couple of tablespoons of oil over medium-high heat. Once hot, sear the beef roast on all sides until it develops a rich, brown crust. This should take about 3-4 minutes per side. Remove the roast from the skillet and set it aside on a plate.
- In the same skillet, add the chopped onion and minced garlic. Sauté them for about 3-4 minutes, or until the onions become translucent and fragrant, scraping up any browned bits from the bottom of the pan.
- Return the seared beef roast to the skillet with the onions and garlic. Pour in the beef broth, soy sauce, and Worcestershire sauce. These liquids will add depth of flavor and moisture to the roast.
- Bring the mixture to a gentle simmer, then cover the skillet or Dutch oven with a lid. Reduce the heat to low and let it cook for about 3 hours. This slow cooking process will tenderize the meat and allow the flavors to meld beautifully.
- After 3 hours, check the roast for tenderness. It should be fork-tender and easily pull apart. If it's not quite there, cover and cook for an additional 30 minutes.
- Once the roast is done, remove it from the skillet and let it rest on a cutting board for about 10-15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat.
- While the roast is resting, you can prepare the gravy. If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Add this to the cooking liquid in the skillet and stir well.
- Heat the skillet over medium heat, stirring continuously until the gravy thickens to your desired consistency. Taste and adjust seasoning with salt and pepper if needed.
- Slice the beef roast against the grain into thick slices. Serve the slices on a platter, drizzled with the rich gravy. Enjoy your EBG Roast and Gravy with your favorite sides!
Tips
- Choose the Right Cut: Select a well-marbled beef roast like chuck or bottom round for maximum tenderness and flavor.
- Searing is Crucial: Don't rush the searing process. A deep, golden-brown crust locks in flavors and creates a rich foundation for your gravy.
- Low and Slow is the Way to Go: Patient, low-temperature cooking is the secret to a melt-in-your-mouth roast. Resist the temptation to increase heat.
- Rest Your Meat: Always let the roast rest after cooking. This allows juices to redistribute, ensuring each slice is succulent.
- Gravy Perfection: For a silky smooth gravy, whisk your cornstarch slurry thoroughly and add gradually to prevent lumps.
- Flavor Boosters: Consider adding fresh herbs like rosemary or thyme to the cooking liquid for an extra layer of complexity.
- Make Ahead Friendly: This roast tastes even better the next day, so don't hesitate to prepare it in advance for meal prep or entertaining.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 40g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 120mg
