Ingredients: |
Ingredients: 4 to 4 1/2 pounds top round roast
3 tbsp butter, room temperature
1 tbsp worcestershire sauce
1 tsp dry mustard
1 tsp brown sugar
salt and freshly ground pepper, to taste
Caramelized Onion Gravy:
2 tbsp olive oil or butter
3 large cooking onions, finely sliced
2 tbsp flour
1/2 (12-ounce) bottle of beer
2 cups beef stock
2 to 3 bay leaves
roast beef pan drippings
1 tsp worcestershire sauce, or to taste
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Directions: |
Directions:Preheat oven to 425ºF. Fit roasting pan with rack.
In bowl mix butter, worcestershire sauce, mustard, sugar, salt and pepper.
Brush or rub butter mixture over top of roast. Transfer to prepared pan.
Roast until beef reaches an internal temperature of 125 degrees F for rare or 135 degrees F. for medium rare, about 1 hour 10 minutes to 1 hour 20 minutes. If you cook the roast past medium rare, it will be tough and dry. Tent with foil and let it rest for at least 10 to 15 minutes before slicing. Reserve pan drippings to make caramelized onion gravy.
Thinly slice roast and serve with caramelized onion gravy.
Caramelized Onion Gravy:
Heat the oil in a large heavy-bottomed pan over medium to medium low heat. Add onions. Cook, stirring regularly, until onions are dark golden brown and caramelized, about 45 minutes to 1 hour. (If onions start to stick to the pan or cook too quickly, reduce heat and add a little water.)
Increase heat to medium. Add flour. Stir and cook until flour is lightly toasted, about 3 to 4 minutes. Slowly stir in beer and 1 1/2 cups beef stock. Add bay leaves. Bring to a boil. Reduce heat to a simmer. Cook, stirring gravy occasionally, until thickens, about 10 to 15 minutes.
Transfer roasting pan to stove top over medium heat. Add remaining 1/2 cup beef stock. Stir and scrape bottom of the pan to incorporate the pan drippings. Bring to a boil and let boil for 2 to 3 minutes. Add these pan juices to the gravy. Add worcestershire sauce. Reheat gravy if needed. Taste and adjust for seasoning. Remove bay leaves. |
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