The vegetables lift the roast off the pan for an easy clean up – and become the gravy!
Sometimes cooking quick is about big-batch cooking one day so that the following day’s meals are fast and simple. On the weekend I cooked a roast which had a bed of vegetables, garlic and white wine. The pile of veggies serves a double-purpose: holding the roast above the pan, and becoming ingredients for a flavourful veggie gravy. You can use any vegetables that are favorites – eg. carrots, onions, leeks, celery, etc.
Place the roast on top of the veggies, add the white wine to the bottom of the pan, and baste the roast with the butter/garlic powder.
In a roast pan place your vegetables (I used leeks, celery and garlic) to make a platform.
The excellent part is that today’s roast beef dinner becomes sandwich filling later in the week, or as an encore, the beef can be fried up with some peppers, onions and become fajita stuffing. Yum, I love leftovers and this roast beef!
- 1.56 kilogram (3 lb.) roast beef (boneless bottom blade roast is what I used)
- 3 stalks celery
- 2 leeks
- 4 cloves of garlic
- 1 cup dry white wine
- 2 teaspoons butter, melted
- 1 tsp. garlic powder
Preheat oven to 400 degrees.
Wash and cut celery and leeks in lengths to line the roast pan. Peel four cloves of garlic and slice them in half lengthwise. Add to the pan, covering with one cup of white wine. Place roast on top of vegetables and baste with the butter and garlic powder mixture.
Place uncovered in the oven for 15-20 minutes. Reduce heat to 350 degrees and cover the pan. Place back in the oven for another 1.5 – 2 hours or until a meat thermometer placed in the roast indicates the desired level – eg. rare, medium.
Uncover the roast and check the internal temperature. A cooking thermometer like this one I picked up at Superstore for under $7 is a great investment and takes the guesswork out of cooking. Yay.
Remove the roast from the oven and let sit for 10 minutes. Then, lift the lid and remove the roast to a heat-proof plate, covering it tightly with foil. Take the vegetables and wine from the pan and put through a blender, or use a hand blender (which if you are one of my kids reading this, Mommy really wants for Christmas!).
Now that the gravy is blended, slice your beef and ladle over each slice some of the vegetable goodness. Keep in mind that lower-fat roasts will add less fat to your gravy. Also, the colour of your gravy depends on the colours of vegetables you are using. If you think that greenish-coloured gravy is gross, you can always add a tablespoon of tomato paste or a beef bouillon cube. Both of these things will give your gravy a browner colour – but the latter adds salt so if you’re watching your salt keep that in mind.
Some side dish suggestions are also on my blog – just click the photo to go to the page:
Smoked Paprika Potatoes
Roasted Mini Potatoes
Easy and tasty tomato salad