Sunday Night Roast Beef and Gravy
Filed under
Beef
Prep: 5 min | Cook: 125 min | Servings: 6
Recipe courtesy Emeril Lagasse, 2005. Serves 6 to 8. Serve with Easy Rice; uses Emeril's Essence Creole Seasoning (both their own recipes).
Inactive prep: 15 minutes.
Ingredients
- 1 Bottom round, 3 to 3 1/2-pound rump roast, at room temperature
- 1 tsp Creole seasoning, Emeril's Essence
- 1/2 tsp Salt
- 1/2 tsp Black pepper, freshly ground
- 3 tbsp Olive oil
- 1/2 Yellow onion, large, sliced
- 3 sprig Thyme, fresh
- 3 cup Beef broth, low-sodium
- 2 tbsp Corn starch
- 1/4 cup Water
Directions
- 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 and add the onion and thyme. Place the roast on top, fat side up. Add the broth and roast, uncovered, until tender and 130 to 135 degrees F inside, about 1 1/2 to 2 hours. Rest 15 minutes before carving.
- Meanwhile, discard the onions and thyme. Heat the drippings in the Dutch oven over medium-high heat. Dissolve the cornstarch in the water, add to the drippings and bring to a boil, stirring constantly, until slightly thickened, 2 to 3 minutes.
- Carve the beef thinly and serve with gravy and Easy Rice.