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Grandma's Roast Beef with Gravy

From

December/January 2011

Grandma's Roast Beef with Gravy

Salting the meat for our Grandma's Roast Beef with Gravy recipe and letting it sit overnight helped season the meat and developed more flavor. To get a good crust and tender meat without overcooking, we first seared the roast on the stovetop and then finished it in a low oven. Setting the roast on top of the vegetables eliminated the need for a V-rack and enhanced the flavor of our gravy.

Serves 6 to 8

For even deeper seasoning, refrigerate the salt-rubbed roast for 24 hours. You can substitute top sirloin for the top round. Look for an evenly shaped roast with a 1/4-inch fat cap. Tie kitchen twine in 1-inch intervals around the circumference of the meat.

Ingredients

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