One of my sons favourite dinners is roast beef dinner! The way I prepare my roast beef is the way my Grandmother taught me.
What will you need:
- 1 Roast
- 1 onion
- 1 carrot
- 1 celery stick
- 2 beef cubes
- 1 container fresh mushrooms
- 1 tbsp butter
In large pan, melt butter sear roast in pan on all sides to seal in juices (that’s how my grandma makes it)
Remove roast and add to dutch pot or roasting pan.
Chop onion julienne style and add to the pan and cook till carmalized. Add 1 cube and 2 bay leaves to it for added flavour.
Cut the celery and carrot, add to the roasting pan with roast along with the onion.
Add a cup of water to pan cover and bake at 350 and cook for 1 and 1/2 to 2 hours depending how big your roast is.
When roast is done, remove from pan along with the onion, celery and carrot. Discard bay leaves. Trim off the fat with a spoon, discard.
Clean and cut mushrooms sautee and cook till brown. Take your dutch pot or roasting pan that the roast cooked in, to the stove top so you can make your gravy.
Fill a cup with water add a tbsp of cornstarch, pour into the pan with the juices from the meat, add a beef maggi cube and bring to a boil, cook till thickened mixing with a whisk. If it does not thicken add more cornstarch….take a tsp cornstarch and mix with tbsp of cold water and stir into the gravy to prevent lumps.
When thickened add the cooked mushrooms.
Slice beef and return to pan with gravy.
Serve with mashed potato’s and green beans if desired.