When you think of Sunday dinners when you were growing up, what comes to mind? Fried chicken, baked ham or perhaps your favorite, roast beef?
Tender roast beef, roasted potatoes, carrots, onions and brown gravy. Is your mouth watering yet? Regardless what you have heard, cooking a great roast beef dinner isn’t that hard.
The secret is picking out a great piece of beef. I’ve found that the best cuts of roasts are Pike’s Peak roast, rump roast, rib roast and eye of round roast.. It is a good idea before cooking to trim excess fat, but leaving a bit on the roast for added flavor.
Proper seasoning and slow cooking will result in a tender succulent roast. The unusual ingredient in the gravy is the Pepsi. In place of Pepsi, sweet pickle juice works great.
Sunday Roast Beef
2 to 3 lb. beef roast
Salt and black pepper
Dash or 2 of garlic powder
1 large onion (quartered)
1 or 2 packets onion soup mix
1 beef bullion cube
2 cups water
1 lb. carrots (cut into chunks or sticks)
1 lb. potatoes (peeled and quartered)
1-1/2 cups water
2 Tbsp. all-purpose flour or cornstarch
1/4 cup Pepsi soft drink (not diet)
2 tsp. Kitchen Bouquet
Lightly salt and pepper beef roast and garlic powder. Place roast in deep baking pan, add onions. Bake uncovered for 30 minutes at 375 degrees or until roast is lightly browned. Add onion soup mix, beef bullion cube and water. Cover and cook at 350 degrees for about 1 hour. Add carrots, re-cover and bake for another 20 to 30 minutes. Add potatoes, re-cover and continuing baking for one hour or until the carrots and potatoes are tender and roast is done. Remove from oven, place beef roast on cutting board and let set for 5 minutes before slicing.
Add about 1 cup or more of water to the baking pan and stir with large spoon scraping the meat goody off the pan then pour the juices to a saucepan. Place over low to medium heat. In shaker or mixing bowl mix together the flour or cornstarch and water, vigorously shake or using a whisk stirring until smooth, Slowly add mixture to pan juices stirring constantly. Add Kitchen Bouquet, Pepsi and some black pepper. Stir over medium heat until gravy is slightly thickened and bubbling. Slice roast beef and serve potatoes, carrots and onions with gravy.
Suggestion: Leftover roast beef makes great sandwiches. Or chop up the beef and heat up with some of your favorite barbeque sauce for BBQ sandwiches.
Another good use for leftovers, my mom use to cut up the beef, potatoes, carrots and onions. In a skillet add about 1/2 cup of water and add one small onion chopped, simmer until onion is done. Add the beef and vegetables and the left over gravy, heat thoroughly for a quick beef stew.
Tulsa is lucky to have a good choice of meat markets to help you with your choice of various cuts of beef.
Bruner’s Old Time Meat Market, 8013 D South Sheridan, 918-622-7648
Conrow’s Fine Meats, 7924 East 21st Street, 918-622-7422
Gateway Market, 1601 North Peoria
Hanover’s Meat Market, 1314 East 41st St., 918-749-2918
Harvard Meats, 15th & Harvard, 918-949-4200
Hebert’s Specialty Meats, 2101 E. 71st St., 918-298-8400
Natural Farms, 6560 E. 91st St., 918-779-6300
Perry’s Food Store, 1005 South Lewis, 918-583-1900
Petty’s Fine Foods, 1964 Utica Square, 918-747-8616
Reasor’s Grocery Store
Whole Foods Market, 1401 East 41st., 918-712-7555