For my mom’s birthday dinner tonight, my grandma made her favorite meal – roast beef and gravy. This is my grandma’s recipe. My mom has a very different beef roast with gravy recipe and says every time she attempts this one it doesn’t turn out well. The secret? (Shhhhh!!) Start making it a day before you plan on serving.
You will notice the absence of quantities in this recipe. It’s because my grandma doesn’t measure. (I had to press her to get the amount of beef base she adds to the gravy but she did willingly disclose the amount of flour used.)
Hopefully when I (or you!) try this recipe it will turn out as good as when my grandma makes it.
- 3 lb boneless chuck roast
- salt and pepper
- Lawry’s salt
- Emeril’s Original Seasoning
- 1 T. Beef base
- ½ c. flour
- Preheat oven to 350 degrees.
- Place roast in a medium-sized blue enamel roasting pan. Season the top of the roast liberally. Cook uncovered for an hour or hour and a half, remove from the oven, flip the roast and season the other side. Cook for another hour.
- Place on cookie sheet or cutting board and let cool slightly (15 to 20 minutes). Make sure to reserve the drippings in the bottom of the roasting pan.
- Slice the roast thinly (approximately 1/4 inch slices).
- Make your gravy by adding 1/2 c. flour to the drippings. Place the roasting pan on your stove top. Whisk the flour and drippings together until incorporated. You will have a thick paste-like substance. Turn your heat to medium. Slowly add water, making sure to stir constantly, until you achieve your desired consistency. Add beef base while you’re adding the water. Bring the gravy to a boil. If you like thinner gravy or need to make more gravy, you can continue to add more water.
- Place sliced beef back in the gravy and cover and refrigerate over night.
- The next day heat oven to 350 degrees and bake the dish (covered) for an hour and a half or two hours.