Roast Beef

Roast Beef is a classic Sunday dinner. Mom frequently made roast beef in winter, but not often in summer. Because we did not have air conditioning, Mom often avoided using the oven too much in summer. Also, this is a very filling dinner, the kind of dinner that provides comfort on a cold day, but is too heavy for a hot day. Roast Beef was always a Sunday dinner because it took too long to make on a weeknight and Saturday dinner was always Spaghetti and Gravy.

There are several cuts of beef that you could use to make roast beef, some are fattier than others. Pick the cut that you prefer. Some folks suggest browning the meat before placing it in the oven, but I found that was not necessary. When I made this roast, I used a lower oven temperature, which results in a longer cooking time. You could use a higher temperature and a shorter cooking time, if preferred. Also, the seasoning could be varied based upon taste. I used basil for the beef and rosemary for the vegetables.

Roast Beef 

• 2 to 3 pound beef roast
• 3/4 cup water
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon beef bouillon granules
• 1 teaspoon dried basil
• 2-3 medium potatoes
• 3 carrots
• 2 small onions
• 3-4 stalks celery
• Olive oil
• salt, pepper, and other seasoning, if desired
• For gravy: water or cooking wine, flour

Preheat oven to 325. Trim fat from roast. Place on a roasting pan or broiling pan. Combine water, Worcestershire sauce, bouillon, and basil. Pour some over the beef and reserve about a quarter cup for later basting, if the beef is drying out too much. Bake in the oven for about 90 minutes.

Rinse and cut the vegetables into one-inch pieces. Toss with olive oil and desired seasoning. Add vegetables to roasting pan. Bake for another 45 to 60 minutes, until tender.

If desired, use the pan drippings to make a gravy. In a sauce pan, combine drippings and enough water to equal two cups. (If desired, substitute in 1/4 cup wine for 1/4 cup water). Stir in about 1/4 cup flour. Cook and stir until thickened and bubbly. Cook about two more minutes. Season to taste. Enjoy!