Even though it was 55 degrees out when we decorated our house and put up our tree, I still felt the Christmas spirit running through my veins. What made it even better was that Bella was totally into it this year – it was so much fun watching her get excited over helping out and getting ready for the holidays. She decorated the whole bottom half of the tree herself. We had a blast!
Since we were home most of the day, I was able to take my time with dinner. The whole atmosphere was calling for a comforting dish…something other than the traditional Sunday Italian meal. Different, but just as homey and warm and delicious.
I don’t normally feel compelled to make roast beef, but now that I found this recipe, that will change. I love that a cheap piece of meat can be turned into a “fancy” dish! We bought it at $2.79/lb. Obviously 4 pounds made for LOTS of leftovers, which made this meal even more budget friendly.
And don’t forget the horseradish sauce – it makes it even more delicious!
Sunday Best Roast Beef with Pan Gravy
slightly adapted from Country Living
1 (4-5 pound) boneless bottom round roast (you can also use rump roast)
2 tablespoons worcestershire sauce
2 teaspoons garlic powder
1 teaspoon paprika
1 tablespoon freshly ground black pepper
2 1/2 teaspoons coarse salt
For the gravy:
3 tablespoons AP flour
2 cups beef broth
Adjust oven rack to bottom of oven. Preheat at 425 degrees. Blot excess moisture from the meat and rub worcestershire all over it. Let marinate for 30 minutes, turning twice.
Combine garlic powder, paprika and pepper in a small bowl, then sprinkle and press it evenly around the meat. Let stand for 20-30 minutes. Rub meat with 2 teaspoons salt, place fat side up in a shallow roasting pan, and cook for 15 minutes.
Lower oven temperature to 325 degrees. Continue to roast about 2 hours, or until meat’s internal temp reaches 130 degrees. Let stand for 20 minutes before slicing.
To prepare the gravy:
Skim any fat in roasting pan. Whisk flour and 1/2 cup water together in a bowl to form a paste and set aside.
Scrape drippings from bottom of pan, add beef broth and stir over medium heat until mixture starts to simmer. Add flour while continuously whisking and bring to boil.
Reduce heat to medium-low and let simmer 4-5 minutes. If necessary, add a little water to thin the gravy. Add a little salt and pepper and serve warm.
from Simply Recipes
3 tablespoons prepared horseradish
1/4 cup sour cream (I used light)
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
1 tablespoon chopped chives or diced scallion (I omitted because I had neither)
Mix ingredients together. Store in refrigerator until serving. Makes about 1/2 a cup.