Sunday, April 21, 2013

Garlic-Crusted Roast with Mushroom Gravy

We as a family are a lover of beef. We love cow in many forms, from stake, to ground, stir-fry, but for Shabbat supper most Friday nights my family really loves a good roast. Really anything you can slather gravy and horseradish on and they will come from all over. We even just have friends that show up Friday nights hoping there will be enough to go around. There always is, mainly because that is the purpose of what the night is about. Celebrating a good week food, friends and family.

When this recipe came to me via a magazine article back in 2006 I knew then it would be a favorite.

So with out further a due:

What you need for the roast:

1 4 lb roast
10 cloves garlic, minced (I use the stuff you can get in a jar from the local food store)
2 tsp kosher salt or salt
2 tbsp. vegetable oil
1 tsp peper

Take roast and put in roasting pan add about 2/3 water to the bottom of the pan to prevent from burning. Mix all above ingredients in a small bowl

Mix well and pour over roast

Place in a preheated over of 500 for 30 min; reduce heat to 275 for 2 hrs for medium-rare

Once cooked transfer to cutting surface; tent with fil and let stand about 10 min

Mushroom Gravy:

2 cups beef stalk (if you have meat drippings save skim them and save them)
1 tbsp. of vegetable oil
1/2 small onion, finally chopped (I like to use the food processor for this. No tears!)
2 cups sliced mushrooms
1/4 tsp salt
1/4 tsp peper
1/4 dried thyme
2 tbsp. flour

Put it together:

Chop onion; put in fry pan on medium high heat with oil fry them up for about 2-5 min

 Add mushrooms, salt, pepper and thyme
Stirring occasionally, until softened and no liquid remains,
In 2L stock pot pour in reserved liquid or stock
Add mushroom mixture; bring to a boil
In small sealable container put 1/3 cup water with flour and mix
Pour into gravy and simmer stirring until thickened
Final Product:
Carve roast and enjoy!

Serve with Gravy



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