Tuesday, May 26, 2009

Make Ahead Roast Beef

This is a great way to serve a Roast Beef Dinner with lots of gravy, for Sunday (or any time) without having a lot of work when company walks in. Roast Beef served this way goes far, because the trick lies in slicing it thinly, which is easier once it’s cooled.
When shopping for a roast, look for one that is not too big, sort of shaped like a loaf. It should be lean and look like it would slice nicely. (Imagine slicing it like a loaf of bread) It’s okay if it has fat along one side, but it doesn’t have to. Boneless top sirloin, inside round roast and cross rib roasts are good. A 3 lb roast will serve 6 – 8 people. It’s also great as a left over.


Ingredients:


  • 3 lb roast beef
  • Lawrys seasoning salt
  • 2 – 3 garlic cloves
  • 1 can cream of mushroom soup
  • 1 can sliced mushrooms




Make ahead Method: (On the morning of or day before serving)

  1. Season roast with Lawrys seasoning salt.
  2. Place roast in a roasting pan that has been sprayed with Pam.
  3. Bake uncovered at 350F for ½ an hour.
  4. Take roaster out of oven and place a couple of cloves of garlic under the twine or on top.
  5. Cover with lid, turn oven down to 300F and continue baking for another 1 ½ hours.
  6. Cool completely. (You can leave it in the roaster and put it in the fridge after 1 hour.)
  7. Once, roast is cooled, slice it as thinly as possible, using a sharp knife.
  8. Put your roaster with the drippings from the roast on medium heat on the stove. Stir in 1 can cream of mushroom soup and 1 can sliced mushrooms. Stir until it cooks. Taste for flavor - if it's too salty, shake up 1-2 Tbsp flour and 1 + cup water in a closed container and add, according to taste.
  9. Using a large lifter, add the sliced meat to the gravy, leaving it sort of intact. Scoop some of the gravy on top of the meat.
  10. You can now re-heat it in the oven right away for 15 min or refrigerate it and re-heat it the next day for about ½ hour, during which time you cook and mash the potatoes.
    When it’s time to serve, lift it out with a large lifter to put on a serving platter. Pour a bit of gravy on the meat and the rest into a gravy bowl.

12 comments:

  1. Make ahead roast beef..great idea esp for those Sunday dinners when you want it ready quickly for company. Looks delicious!

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  2. Such wonderful instructions Anneliese that seasoned cooks take forgranted. You do such a beautiful job of your lessons. I also like to make meat the day before and find that the flavour just improves. Slicing when cool is a huge advantage and keeps it from crumbling . ..been there a few times.

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  3. I am trying this method...for sure! I have never reheated an entire roast after slicing...but it looks wonderful.

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  4. i am sure slicing the roast when it is cool would give those lovely thin and even slices. looks wonderful as usual.

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  5. That is what is for dinner tonight!!!!! what a great comfort food!!!! have a great week! hugs, Jennifer

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  6. I am so enjoying your blog, you girls do a great job! Here is a recipe for Sauer Braten, a beef roast that is great made ahead. I tryed to just e-mail it directly but couldn't figure that out. Sorry if this is the wrong way to pass on a recipe.

    http://jodyblue.blogspot.com/2009/04/sauer-braten-happy-germans.html

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  7. This sounded so good! But I didn't have a roast so we are grilling a thick sirloin steak tonight to serve with mushroom gravy! Thanks for the recipe!

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  8. thanks do much for those wonderful instructions.I am planning a Sunday supper with 2 other couples,so I hope it also works for me!!!

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  9. Does roast come with those strings tied around it in Canada? My roast beef looks like it's been cut out of a cow that morning ... not so neat and tidy. Oh yes, that's because it was just cut out of a cow!

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  10. I did make the roast for our company yesterday,and it turned out BEAUTIFULLY!!And the guests were rather impressed,and so was I as I hadn't made it before.I would add though,that the mushroom soup made it pretty salty,so needless to say I didn't add any salt to my potatoes and carrots .But all around a beautiful dish,and WILL make it again!!!!!

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  11. Thank you Joyce for that last comment, because it did remind me of what I should have added. If you can get low sodium soup, that's great, but it it's too salty I will shake up some water and flour to add to the gravy.

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  12. I agree with Lovella who commends you, Annaliese, for the very clear directions you give with your recipes. I served this for a company dinner today, along with the Golden Mashed Potatoes, another make-ahead dish, and both were superb. Thank you! The best way ever to prepare a roast.

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