A simple comforting dinner just like grandma used to make. Actually, grandma taught me how to make roast beef. You can make it in the oven or in the slow cooker; both ways are delicious so long as you follow the first steps.
What will you need:
- roast beef
- 1 onion
- 1 carrot
- 1 celery stick
- 1 beef cube
- 1 package onion soup mix
- 1 container fresh mushrooms
- 1-2 tbsp butter
In large pan, melt the butter and sear the roast on all sides to seal in juices. Season with a little black pepper and a little salt. Remove the roast and add to dutch pot, roasting pan or slow cooker.
Chop onion julienne style and add to the pan and cook until caramelized. Add 1 beef cube and 2 bay leaves for added flavour, the package of onion soup mix and a cup of water.
Cut the celery and carrot, and add to the roasting pan with roast along with the onion.
Add everything to a roasting pan or the slow cooker.
Bake at 375 for 2 hours or whenever the roast is done, depending the size. For the slow cooker, 3-4 hours on high, again, depending on the size. My roast is usually around 5 pounds. When the roast is done, remove from the pan along with the onion, celery and carrot. Discard bay leaves. Trim off the fat with a spoon, and discard.
Clean and cut mushrooms, sautee and cook until 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 or more of cornstarch and pour into the pan with the juices from the meat. Bring to a boil and cook until thickened mixing with a whisk. If it does not thicken, add more cornstarch slurry. Taste and adjust as needed.
When thickened, add the cooked mushrooms.
Slice beef against the grain and return to pan with gravy.