This roast beef with brown gravy recipe has been used in our family for a long time. Granny taught me the secret to smooth gravy is to add hot water. When I first made gravy it was always lumpy and thick. I asked Granny for the secret because her gravy was always perfect. She said it takes practice and hot tap water......
If you are making a milk gravy or white sauce put the cream, milk or other liquid in the microwave for about 30 sec to heat it up just a little then add it to your roux slowly and use a whisk to stir.
If you are making a milk gravy or white sauce put the cream, milk or other liquid in the microwave for about 30 sec to heat it up just a little then add it to your roux slowly and use a whisk to stir.
Top Round Roast Beef with Gravy
3 -4 lb. rump roast
Morton's Nature Seasons
Salt
Black Pepper
3 Tbsp oil. olive oil or vegtable oil
Enough flour to coat roast
3 heaping Tbsp flour
2 cups Hot water
Place roast on plate and Salt and Pepper roast and season with nature seasons. Let stand for 20 min. Cover roast with flour.
Place 3 Tbsp of oil, in cast iron skillet on medium high. When hot add roast and brown on all sides. Rinse plate and when roast is browned on all sides return to plate. In skillet add 3 table spoons of flour. Stir until browned. Add hot water slowly stirring constantly. Using Hot water will keep flour from clumping together. I usually use a wisk to stir once I add the water. Gravy should be thin. Add salt and pepper to taste. Remove from heat.
Add roast to skillet with gravy and cook in 350 degree oven for 1 hour for medium rare.
Serve with rice or mashed potatoes.
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