A traditional Sunday dinner, that has been a favorite of mine since childhood. Roast Beef. I came from a fairly large family, and Sunday dinners were a big get-together. I am the youngest of 6 kids, so my older siblings were off and married and would come over for Sunday dinner. It was always a big meal, and something special.
This entree is a Sunday staple for my family now. The roast beef is slow roasted, and so tender it just falls apart when you take it out of the pan.
I am a carnivore through and through, but I like my meat tender. If my jaw gets sore from chewing, then I’m not too happy. No problems with that here. I’m talking seriously tender meat.
Did I mention this gravy is amazing? The meat is NOT dry by any means, but the gravy brings extra flavor and moisture. Plus mashed potatoes without gravy just doesn’t fly in this house. (I swear my kids would drink the gravy if I let them.)
Anyway, I start by searing my chuck roast in a hot pan. I sear it on as many sides as I can, using tongs to hold it up on end, etc. Let the meat get a nice brown color, before turning it over.
Then place it in a 9×13 pan with two layers of foil under the meat. I place each layer of foil in opposite directions.
With the meat on the foil, I sprinkle some Pappy’s Seasoning on it, then add some garlic, and a sliced onion. Pour about 1/2 cup of water around the edges of the meat, but still inside the foil. This gives you a little extra broth to make gravy out of.
Wrap each layer of foil separately. Bring the longer sides up together and roll them down, then roll each side in. Repeat with the bottom layer of foil. Try to seal the edges so no juices escape during cooking. Then place in the oven (or roaster) at 250 degrees for about 6 hours, or until tender.
When the meat is done, open up the layers of foil and remove the liquid with a turkey baster. Close the foil again and let the meat sit in the oven until ready to serve.
Bring the gravy to a boil for 1 minute, so it can thicken. The gravy should be a rich brown color, and not too runny.
Once the gravy is done you can remove the meat from the oven again and remove it from the foil with some tongs. The meat should easily break into pieces, and fall apart. Perfect.
You can use the leftover meat in roast beef sandwiches as well. That is, if you have leftovers…
- 1, 5-7 lbs chuck roast
- 3 tsp Pappy’s Seasoning
- 1 medium onion- sliced
- 1/2 cup water
- 2 cloves garlic- minced
- For gravy:
- 2 cups beef broth- use the juice from the cooked meat first, then add boxed, canned, or homemade broth if needed
- 2 1/2 Tbs flour
- 2 3/4 Tbs butter
- Preheat oven to 250 degrees. Sear the chuck roast on all sides in a hot skillet, until edges are a rich brown color.
- Place two sheets of foil, each big enough to wrap around the roast, perpendicular to each other, in a 9×13 baking dish. Place the roast on the top layer of foil, sprinkle on the Pappy’s Seasoning, then garlic and onions. Carefully pour the water around the sides of the roast, keeping it in the top layer of foil. Seal both layers of foil, one at a time, by rolling the long edges together over the center of the roast. Then roll the shorter sides in toward the roast, repeat with the bottom layer of foil.
- Place the roast in the oven for about 6 hours, or until tender enough to easily pull apart. Using a turkey baster, remove the juices from around the meat, to a large measuring cup, or bowl. Return the roast to the oven, on low or warm. You need about 2 cups of juices, if you need to add some water and beef bouillon to make two cups, go ahead.
- In a medium pot melt the butter and add the flour. Whisk to combine. Let cook for about 30 seconds to 1 minute. If the roux is not very thick, add more flour, about 1 tsp at a time. Slowly whisk in the meat juices. Keep whisking until the gravy is smooth. Once all the broth is added, bring the gravy to a boil and stir at a boil for about 1 minute, or until the gravy thickens. Remove from heat, serve warm.
- Remove the meat from the oven, and place the meat on a serving plate. The roast should break into pieces as you take it out of the pan. Break up any big pieces, and serve in chunks, or shredded.
- Goes great with mashed potatoes, roasted potatoes, or my Noveau Potatoes.
What is your favorite Sunday meal?
Some of our other Sunday favorites are:
See where I link up.