Roast beef - any size or cut you prefer
Brown the roast on all sides - preferably in the pan you will roast it in. As the roast browns, add 2 chopped onions and mushrooms so they take on color and flavor.
1 - 15 oz. can tomato sauce
1/2 cup red wine or red wine vinegar
1 can beef broth
2 Tablespoons Greek seasoning
2 tsp black pepper
Garlic - as much as you like in your main course dishes
2 tsp Italian seasoning
Flour for the gravy
After browning the roast and cooking the onions/mushrooms a bit, stir together all the ingredients except the flour. Pour over the roast. (I lightly oil the roaster before browning the roast)
Cover and cook to desired temp - we like ours med well.
Remove roast from pan and tent in foil.
Make gravy - using flour or cornstarch. I use Ro*in Hoo* Easy Blend Flour but all purpose is fine, also.
**I always buy a large roast, slice it all, have a couple meals now and freeze the rest. I slice the roast and dip each slice in the gravy. Freeze in the portion sizes you like, pouring the rest of the gravy over each freezer portion.
Hope you enjoy.
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1 comment:
I don't eat beef often, but a good roast is something I crave once in a while. I usually just throw it in the slow cooker with a some beef stock. Your recipe looks tasty.
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