Do you plan your meals for the week? For me, it’s imperative I do so that we’re not eating out of convenience from drive through windows or scrambling to find within my pantry, fridge or freezer to whip up. In fact, what helps me plan out my meals is incorporating the use of my crockpot and make ahead meals that I can warm up in the oven as I settle in after a long day. But my favorite day is Sunday. This is usually the day I can take my leisurely time to prepare a family meal with all the fixings and detail that I normally wouldn’t have time for on a weeknight. I recently prepared ths Perfect Sunday Roast Beef which was not only comforting to enjoy with family and friends, but so easy. A beef roast is seasoned and roasted for a couple hours, making for a wonderful aroma to fill your home with deliciousness…
recipe from Country Living
1 (4-to-5-pound) boneless beef bottom round roast or rump roast
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 tablespoon + 1/4 teaspoon coarsely ground black pepper
2 1/2 teaspoons coarse salt
3 tablespoons all-purpose flour or gluten free flour blend
2 cups beef broth
Prepare the Roast: Adjust the rack to the bottom of the oven and heat to 425 degrees F. Blot any excess moisture from the roast, rub the Worcestershire sauce over the entire roast, and allow to marinate for 30 minutes, turning it twice.
Combine the powdered garlic, onion powder, paprika, and 1 tablespoon coarse-ground pepper in a small bowl; sprinkle the seasoning mixture evenly over the roast, pressing it, and let the roast stand for 20 to 30 minutes. Rub the meat with 2 teaspoons salt, place fat side up in a shallow roasting pan, and roast for 15 minutes.
Reduce oven temperature to 325 degrees F and continue to roast until the meat’s internal temperature reaches 130 degrees F — about 2 hours. Let the roast stand for 20 minutes before slicing.
Prepare the Gravy: Skim any fat from the liquid that remains in the roasting pan. Whisk the flour and 1/2 cup water together to a paste; set aside.
Scrape the drippings from the bottom of the roasting pan, add the beef broth, and stir over medium heat until the mixture begins to simmer. While continuously whisking, add the flour paste and bring to a boil.
Reduce heat to medium-low and let simmer for 4 to 5 minutes. If needed, add a little water to thin the gravy. Add remaining salt and pepper; serve warm.