This dish is very easy to prepare and yet yields restaurant quality results. I never knew how easy roast beef was. Seriously, anybody can make this. All you need is time to allow the beef to slowly roast itself to tender perfection. My husband told me that this was the best meal he's eaten in a long time.
Oh and by the way, I'm going to count this against my Prime Rib recipe for 23 Things in 2011. It's pretty much the same idea and basically, I just wanted to challenge myself with roasting a big hunk of red meat this year. Besides it's my list so I make the rules ;).
Two Years Ago: Get ready to get your Gobble Gobble on in less than 2 weeks with these great sides, including another family tradition! Corn Casserole and Sweet Potato Souffle
One Year Ago: Chicken and Cheddar Dog Treats
Roast Beef with Onion Gravy
- 1 (3 1/2-4-lb) beef roast
- Salt and pepper
- 1 packet onion soup mix
- 3 cups cold water, plus more as needed
- 1 tablespoon cornstarch
- Heat the oven to 450 degrees. Sprinkle salt and pepper over all sides of the roast. Place roast on a rack set in a roasting pan and put in the oven.
- Dissolve the onion soup mix with 3 cups of cold water (doesn’t completely dissolve) and add it to the bottom of the pan with the roast 15 minutes after putting it in the oven. Turn the oven down to 350 degrees. Baste the roast with the mixture as it cooks, about every half hour. For medium the roast will take about 2-2 1/2 hours. Add water to the bottom of the roasting pan, as needed so the drippings and soup mix don't dry out and burn.
- When the roast is done, take the remaining drippings and pour into a small pot and bring to boil, adding water as needed to make the amount of gravy you want. Combine cornstarch and 2 tablespoons water until cornstarch is dissolved, then add to the gravy until it thickens.
- Serve the gravy on the side, with the sliced beef and choice of sides.