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Entree 48
 

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Round-Up Roast

 

Round-Up Roast

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Preparation time: 5 min.

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Cooking time: 1 hour

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Ideal condiment: Garlic Potatoes

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rolled rib roast

Food items that are probably in your frig!

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flour, salt, pepper, dried parsley

Ingredients

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1 (2-pound) boned, rolled rib roast

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1/4 cup all-purpose flour

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2 cups water

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1/2 teaspoon salt

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1/8 teaspoon pepper

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2 teaspoons dried parsley

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Serves 4

Step 1

Preheat oven to 450°F. Place beef in a roasting pan. Roast for 15 minutes.

Step 2

Reduce oven temperature to 400˚F. Continue roasting for about 20 minutes per pound for medium. Remove beef  from oven; place on a serving platter. Keep warm.

Step 3

Blend flour into pan juices. Cook over medium heat, scraping pan to loosen brown bits, for about 5 minutes.

Step 4

Gradually stir water into pan, Cook over medium-high heat, stirring continually, until mixture comes to a boil. Add salt, pepper and parsley. Slice beef and serve with pan gravy.

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Pre - Prepared Items for even Faster Serving Times

Place the beef in a slow cooker with 1/2 cup water. Cook on LOW for 8 to 10 hours. Before serving, make the gravy in a saucepan using the beef juices.

 Money Savers

Shop around before buying roasts. Boned and rolled roasts cost more per pound than bone-in cuts, but yield more meat-not bone-for the money. Easier slicing and attractive servings are a bonus, too.

Serving Variation

Use some tried-and-true herbs to  make a flavorful rub for the beef. Just mix 1/2 teaspoon each dried basil, thyme and marjoram.

 
Southwest Cuisine
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Copyright © 2000.
Last edited Thursday May 29, 2008

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