Roast Beef with Glazed Onions and Worcestershire Gravy
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 3 large onions, sliced thin
- 1 (1 lb) can tomatoes, crushed and drained in a sieve
- 2 tablespoons olive oil
- 3 lbs tied boneless beef rib roast, at room temperature (use bones for soup)
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 cup water
- 2 tablespoons Worcestershire sauce
directions
- Place rack in middle of oven.
- Preheat to 450F.
- In a roasting pan, combine well the onions, tomatoes, oil and 1/2 cup of water.
- Season to taste and roast for 10 minutes.
- Season beef; give onions and tomatoes a stir and place beef on top of the vegetables; roast 15 minutes longer.
- Reduce temperature to 350F and roast beef for 36 minutes longer (12 minutes more per pound), or until a meat thermometer registers 135F for medium-rare meat.
- Transfer to a cutting-board and let stand 30 minutes.
- Transfer ¾ of onion mixture to a bowl and reserve, keeping warm, covered.
- To the mixture remaining in the pan, add flour and cook over moderate heat, stirring, for 3 minutes.
- Whisk in broth, water, Worcestershire Sauce and any juices that may have accumulated on cutting board and simmer, whisking and scraping up browned bits, for 10 minutes.
- Transfer to a small pan and skim off fat.
- Just before serving, carve beef, arrange on platter with reserved onion mixture.
- Serve with gravy.
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Reviews
-
I have reread the instructions several times to be sure I followed them precisely. Apparently I did. Before the first 10 minute period was completed of roasting the tomatoes/onions/oil, my onions started to burn, first around the outside edge. (Tar-black and crispy). I added the roast. More onions burned. I reduced the heat to 350F when recommended. More onions burned, but it took longer because of the reduced heat. The roast looked fine. At this point, I felt I should take no chances that dinner would be ruined. I removed the charcoal-like onions. This would be over half of them. I added water to the pan to cover the bottom and continued to roast until the meat was done. I did not use the beef broth because the water was highly flavoured. The gravy was a beautiful brown and delicious. I absolutely love Worcestershire sauce in this! Should this have been covered? I did not cover it because that was not mentioned. Should liquid have been added? I'm sorry I could not rate this higher.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.