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Instructions |
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Pat roast dry w/paper towels. Rub dry beef w/ 2 tsp. salt/ Wrap in plastic wrap and refrigerate 1 hr. or up to 24 hrs. in refrig.
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Pat roast dry & rub w/2 tsp. pepper. Heat oil & brown all over - 8 to 12 min.
Pour off all but 2 tbsp. fat from pan, Add butter and melt over medium heat. Cook veggies until lightly browned about 6 to 8 min.
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Add tomatoes & flour (if using & flour)Cook about 2 min.
Put all veggies & skillet contents to roasting pan. Place roast on top of veggoes/
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Place oven rack to middle position. Heat to 225 degrees. Roast 2/12 to 3 1/2 hrs. TO MAKE GRAVY.
pLACE VEGGIES IN SKILLET. Slowly add beef stock & water. Cook about 10 min. Strain gravy. Discard veggies & season gravy w/ salt & pepper.
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| Serving
Suggestions |
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I dont make seperate gravy but strain veggies & use dripping frm roast
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Originally Submitted
12/9/2013
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