New recipes

Roast beef with beer gravy recipe

Roast beef with beer gravy recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Topside beef

A delicious, succulent roast beef with carrots, onions and a hearty gravy. Serve with roast potatoes or Yorkshire pudding and a side of steamed veggies.


London, England, UK

24 people made this

IngredientsServes: 8

  • 100g bacon, diced
  • 1kg 1 (1kg) topside beef roasting joint
  • salt and pepper to taste
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 4 carrots, coarsely chopped
  • 400ml stout
  • 250ml hot beef stock
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon butter
  • 2 tablespoons plain flour

MethodPrep:15min ›Cook:1hr40min ›Ready in:1hr55min

  1. Preheat oven to 160 C / Gas 3.
  2. In a large frying pan, cook bacon until crispy; transfer bacon into a roasting pan but keep bacon grease in pan for browning the roast.
  3. Rub beef with salt and pepper; cook in the bacon fat until just browned on all sides, about 5 to 7 minutes.
  4. Add onion, garlic and carrots to the roasting pan. Set roast on top. Pour in 200ml beer, hot beef stock and fresh thyme; cover with foil.
  5. Roast in preheated oven for 90 minutes.
  6. Remove the roast beef from the roasting tray and set aside to rest. Transfer the vegetables to a serving plate and keep warm. Pour the meat juices through a sieve into a small saucepan; bring to the boil and simmer for a few minutes.
  7. Melt butter in a small pan and stir in flour. Ladle some of meat juices into the flour mixture, whisk until smooth. Add to the saucepan with meat juices; stir well and cook over low heat until thickened into a gravy.
  8. Slice the roast beef and serve with warm roasted vegetables and gravy.

Recently viewed

Reviews & ratingsAverage global rating:(3)


  • 3 pounds boneless beef eye of round roast
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 1 small onion, finely chopped (about 1/4 cup)
  • 3 cloves garlic, minced
  • 1 tablespoon finely chopped fresh parsley
  • 1 carton (26 ounces) Swanson® Beef Stock or Unsalted Beef Stock
  • 1/4 cup all-purpose flour
  • Recipe Note: A quick way to determine doneness is to use an instant-read thermometer. Insert the instant-read thermometer into the thickest part of the beef to check the temperature.  Look for a final temperature of𧆇°F. for medium-rare and 160°F. for medium, but make sure you consider that the temperature will rise 5-to 10-degrees during the stand time.

Heat the oven to 325°F.  Place the beef, fat-side up, onto a rack in a shallow roasting pan.  Season the beef with half the black pepper. 

Roast for 1 1/2 hours for medium-rare or until desired doneness.  Remove the beef from the pan. Let the beef stand for 15 minutes before slicing.

Add the oil to the roasting pan and heat over medium heat. Add the onion, garlic, parsley and remaining black pepper to the pan. Cook and stir until the onion is tender-crisp, scraping up the browned bits from the bottom of the pan.

Stir the stock and flour in a large bowl until smooth. Add the stock mixture to the pan. Cook and stir until the mixture boils and thickens. Serve the gravy with the beef.


Beer-Braised Pot Roast Recipe

Beer Pot Roast is incredibly tender and delicious. The beef is so juicy that it melts in your mouth. It is infused with your favorite beer brew, which makes this recipe simply outstanding. The roast is easy to make, with just a few simple steps to follow and some planning in advance for it to cook.

Made with fresh herbs for extra flavor, they balance the richness from the beer. The addition of the root vegetables makes it so convenient as you have the side dish ready to serve with the beef. The carrots add sweetness and the potatoes add a nice and earthy undertones.

This dish is perfect for holidays or if you would like to make a hearty dinner for your family, it makes great leftovers that stay juicy and good for days in advance. You can make this dinner without the veggies, and serve it with mashed potatoes or shred the beef and serve it in sandwiches.

What cut of beef to use for Beer-Braised Pot Roast?

As a rule, always go for tougher cuts when cooking a pot roast. The tougher the cut, the best it will turn-out! Here are some options you can choose from:

  • Top or Bottom round &ndash comes from the rear part of the cow.
  • Chuck Roast&ndash it comes in a few versions, all great: Chuck Eye or Clod Roast, arm or shoulder roast.
  • Brisket &ndash this is a more expensive option and is cut from the lower chest portion of the cow.

What Beer to use for Beer Pot Roast?

I usually recommend using your favorite beer, as the flavor will be front and center. Obviously, a darker ale will add a much deeper flavor and the sauce will have more maltiness and body. If you do not like darker brews, go for a light beer. Below we have included some options we have tried and liked:

  • Light Beer &ndash like Korona, or anything similar.
  • Brown Ales
  • Dark Ales
  • Stouts &ndash definitely choose your favorite, as the beer will infuse the beef. A dry stout that we love is the Guinness, always delicious in this recipe.
  • Amber Lagers

How to make perfect roast beef

  1. Prep: Take the roast out 1-2 hours before cooking. When you’re ready to get started, preheat the oven to 450F. Mix the olive oil, garlic, basil, rosemary, thyme, salt, and pepper in a small bowl.
  2. Roast: Cut slits about 1″ deep into the roast. Insert the garlic slivers into the slits and rub the herb mixture all over the roast. Place the roast in a roasting pan equipped with a roasting rack. Transfer the pan to the oven and roast for 15 minutes, then reduce he heat to 325F for 1 hour 45 minutes for medium doneness. Internal temperature should read 140F.
  3. Serve: Transfer the roast to a cutting board or serving plate. Cover it with a sheet of foil and let it rest for 15-30 minutes before carving.

Ingredients Bavarian Beef Roast

1 kg beef roast
2 tbsp taste neutral oil (eg sunflower or canola, organic, cold pressed)
1 leek, 1 celery stem or celery root, 1 carrot, all chopped
5 small size onions
1 tbsp tomato paste
2 bay leaves and 2 cloves
5 juniper berries
salt, black fresh ground pepper to taste
1/8 liter beef broth, organic – How to Make Beef Broth –
1/4 liter red wine, dry, eg Bordeaux
1 dash sugar
250 ml heavy cream
ground rosemary and marjoram

The convenient Kartoffel-Land Dumplings – So good!

Beef Pot Roast Recipe

Ingredients

  • 3 to 4 pound beef roast
  • 1 tablespoon flour
  • 1 teaspoon salt
  • dash black pepper
  • pinch of ginger
  • 1 to 2 tablespoons oil
  • 1 onion , large, sliced
  • 1 clove garlic
  • 2 stalks celery , cut into large pieces
  • 1 piece of green pepper
  • 1 tomato , cut into chunks
  • 2 carrots , cut into large chunks
  • 1 small piece of yellow turnip , or rutabaga
  • 1/4 cup water
  • 1/4 wine or sherry

For the gravy:

Instructions

Tried this recipe? Let us know how it was!

Variation:

  • If you don’t want to use sherry or wine to flavor the pot roast, substitute an equal amount of beef broth.
  • Don’t you just love these old recipes with a pinch of this and a dash of that? I do. For those who want a better reference to follow, just add a small bit of the ingredient that says pinch or dash, about 1/8 teaspoon or less, up to just under 1/4 teaspoon if it is an ingredient you particularly like.

This is a good diabetic recipe too.

Like this recipe? I’d love you to share it on your favorite social media. Thanks so much.

1 thought on &ldquoBeef Pot Roast Recipe&rdquo

Your Tender Pot Roast

by Angele Bouchard from (Edmonton, Alberta)

I found that if you want a tender pot roast this is the way to make it.

Purchase a pot roast with a think layer of fat. Slice your roast into thick steak slices, then salt and pepper your beef, throw them in a frying pan, frying them on each side for about 5 minutes, each side. Then put them in a deep pan for oven with carrots, celery, onions and a bay leaf, add enough stock to cover the items, cover and cook for 3 hours at 350.

Once its done, wait a few minutes to give it time to settle then you can enjoy…. don’t forget to add some of your broth that you cooked it in to add that extra flavor of the vegetables. You will see that this pot roast is so tender it falls apart. Enjoy. I know I did.

Leave a Comment Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Emeril Air Fryer Recipe for Roast Beef and Gravy

If you like to try new food, Emeril air fryer recipes should be put into consideration. What is the recipe you should try? In this article, the recipe is called roast beef and gravy. The ingredients are simple and easy to find. Moreover, the cooking instructions are not complex. Next section will show more about it.

Ingredients:

  • 1-1 1/2 pounds round rump roast
  • 1 tbsp. Emeril’s Essence Creole for seasoning
  • 3 tbsp. olive oil
  • 1 onion, sliced
  • 0.5 tsp. salt
  • 0.5 tsp. ground black pepper
  • 3-4 Sprigs thyme
  • 5-7 smashed clove Garlic
  • Cups beef broth, low-sodium
  • 1-2 tbsp. butter, melted or softened
  • 3-4 tbsps. flour

Cooking instruction:

  1. Prepare large bowl. Put roast and add salt, black pepper, and Emeril’s Essence.
  2. Preheat oven and use cook roast alongside olive oil until each side is brown.
  3. Remove and add thyme, garlic, and onion. After that, pour broth them simmer for a while.
  4. Put roast on cooking, and set for 1 hour. The temperature is 325 degree F. Extend he cooking time if necessary.
  5. In another bowl, mix flour and butter. Whisk them to blend perfectly.
  6. Stop roast cooking for a moment and pour gravy slowly. Continue cooking in ten minutes or less.

Beef is one of Emeril air fryer recipes that are easy to make. You just need to prepare the main ingredients and add seasonings. The most important thing is you should have air fryer appliance for cooking. It looks like oven but the functionality is quite different. The rest of cooking will be in that fryer until the dish is ready to serve.

Some people may be familiar with Emeril air fryer 360 cookbook that contains recipe for air frying cooking. In general, it is alternative to replace regular oil frying. The appliance uses air compression to generate heat that will fry directly to ingredients. The recipe is called beef roasted but technically not the same method as oven baking. You may see delicate crisp and brown on beef surface to indicate this is not complete baking. Emeril has several cookers that rely on air fryer method. You can choose the one that’s most suitable for your recipe.

The serving is limited to four people. You may add more beef and seasonings in order to expand the recipe for big serving. For cooking time, it is relative 1 hour and you may need additional 30 minutes for preparation. Gravy is separated but poured in the same plate at last cooking section. In order to obtain perfect result, follow each step on Emeril air fryer recipes above carefully.


1. Combine the garlic, thyme, mustard, salt and pepper and rub all over the beef. Place the onions in the base of a roasting pan and place the beef on top. Allow to stand at room temperature for at least 40 minutes, then rub all over with the softened butter.

2. Heat your oven to 220C (200C fan-forced). Place the beef in the oven and reduce the heat to 180C (160C fan-forced). Roast the beef for an hour for medium-rare, basting with the butter halfway through cooking. Remove the beef to a warm plate to rest. (I often rest a roast in the microwave, turned off. It saves on having to tent the meat with foil.)

3. Place the roasting pan over two burners on your stovetop at medium heat. If there is a lot more than four tablespoons (80ml) of fat in the base of the pan, remove a little with a spoon. The amount of fat in the pan will depend on how fatty your roast is, but you do not need to be exact.

4. Stir the flour and Vegemite into the fat and onions and keep stirring for about two to three minutes until the fat and flour mixture (a roux) is lightly browned. Stir in the stock and red wine a little at a time, as well as any resting juices from the beef, removing lumps from the roux as you stir. Add a little extra stock, wine or water if the gravy looks too thick (it will thicken more as it cools off the stove).

5. Stir through the tomato sauce and a pinch of salt, then pass the gravy through a sieve to remove the onions and any remaining lumps. Serve with the sliced beef.

Adam's tip: A rough ratio for a pan gravy is two tablespoons each of fat and flour to about one cup of liquid (stock, wine or water), although a little more fat is totally fine. It's best to estimate these proportions and adjust to your liking.

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.


Oven Baked Rib Eye Roast with Beer Mushroom Gravy

Oven baked rib eye roast with beer mushroom gravy. Oven baked beef roast with delicious homemade beer mushroom gravy.

Ingredients

  • 1 teaspoon dry mustard
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon Worcestershire sauce
  • 1 rib eye roast
  • For Beer Mushroom Gravy:
  • 2 tablespoons olive oil
  • 1 pound (480 g) mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 12 oz (360 ml) bottle beer
  • 1 cup (250 ml) cold water
  • 1/2 cup (125 ml) tomato juice or tomato sauce
  • 1½ oz (45ml) package dry onion soup mix
  • salt and freshly ground black pepper,to taste

Method

Step 1

In a small mixing bowl, combine dry mustard, black pepper, and Worcestershire sauce. Stir well and rub over roast.

Step 2

Step 3

Place roast on a rack over broiler pan. Cook meat in a preheated oven for 1-1½ hours.

Step 4

Remove cooked roast to a carving board, cover with aluminum foil and allow cooling before carving (for about 15 minutes).

Step 5

While meat is roasting, prepare beer mushroom gravy. In a large nonstick skillet, heat butter over medium-high heat. Add mushrooms and cook, stirring occasionally, for 8-10 minutes. Add flour and cook, stirring, for 3 minutes more. Stir in remaining ingredients (beer, water, tomato juice, and onion soup mix). Bring mixture to a boil. Reduce heat and simmer for 15-20 minutes, until onions have softened. Season to taste with salt and black pepper.


How to Make BBQ Beer Roast in an Instant Pot

I love how incredibly simple and fast this roast is to make! You can have tender, juicy and flavorful roast from a frozen roast in 90 minutes cooking time! Perfect for the days when you forget to thaw your roast! You can customize the flavor to fit your preference too! We have tried this recipe with different BBQ seasonings, and it has always turned out well. So, you can use your favorite BBQ seasoning to make it fit your tastes perfectly!


Watch the video: How to Cook Perfect Roast Beef. Jamie Oliver (November 2022).