This roast beef recipe is ready in under 60 minutes!
Welcome back to my lab, where I’ve been busy experimenting with recipes for singles. This month I’ve created a delicious, satisfying roast beef recipe with carrots, potatoes, onions and a pretty darn sexy gravy. And it’s ready in less than an hour!
If you’re single now, you won’t be for long!
Let’s get started.
Roast Beef Recipe
Quick and easy but oh so delicious
1 1/2 pounds roast (bottom round, tri-tip, whatever)
Approximately 4 carrots
Heaping tablespoon stone-ground mustard
Splash (or splashes) of brandy
1 cup or so of beef stock
1/4 cup or so of heavy cream
Salt and pepper
Preheat oven to 425º. Cut carrots and potatoes into bite-sized pieces. Not too small. Slice onion. Parboil carrots and potatoes for 5 minutes.
Arrange onions in roasting pan, making a nest for the roast. Drain vegetables and place around roast. Brush or mist (oil misters are awesome) meat and veggies with olive oil. Add salt and pepper to meat and veggies. Add garlic and onion powders to meat only. Don’t forget to do both sides of the roast. Roast for exactly 30 minutes. Remove from oven and let rest for 15 minutes.
While meat is resting, make the gravy. Melt two or so tablespoons of butter. Add cooked onions and sauté until onions are caramelized. Add mustard and mix thoroughly. Deglaze with brandy. (Just remember to turn off the heat before you add it in. Unless you love fire. And pour it into another container before adding it to your pan. Yes, it can turn into a Molotov cocktail.) Let it reduce a little. Add beef broth and let that reduce a little, too. Finish off with cream. Adjust seasoning.
Experiment with different liquors to change up the gravy. Try different vegetables, such as rutabaga or mushrooms. Vary the herbs. Have fun putting your own twist on this classic roast beef recipe.