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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Tuesday, April 27, 2010

Roast Beef Dinner

Last summer I canned a few jars of tomato stock.  Tomato stock is the clear golden liquid that separates out of tomato purée.  It has a wonderful mellow tomato flavour so is ideal for adding a subtle flavour to soups, gravies, dressings and marinades.  The stock is slightly acidic so acts as a meat tenderizer as well.

roast beef dinner
I decided on a small (just under 4 lb) outside round roast cooked low and slow in the countertop roaster for dinner a couple of nights ago.  I seasoned the roast with Montreal Steak seasoning then added sliced onions and splashed on a little Worcestershire sauce.  Instead of adding a little water to the bottom of the roaster I added a 250 ml (half-pint) jar of tomato stock.  I set the roaster to 130ºC (250ºF) for about 3½ hours.  Then I removed the roast from the roaster to rest while I made the gravy.  Here's where things got a bit interesting.

The sliced roast beef was topped with creamy beef gravy then served with steamed potatoes, niblet corn,  freezer pickles and yogurt bread.  The creamy beef gravy got a lot of compliments.  It was just a bit different than plain beef gravy, quite rich and tasty.  The meat was tender, juicy and flavourful.  I really like the way the tomato stock enhanced the flavour of the meat and gravy.

Creamy Beef Gravy
There was about 2½ c tomato stock based reserve liquid from roaster.  I poured this liquid into a sauce pan then added 1 tsp Grace's browning and stirred in ½ c heavy whipping cream.  Then I brought this mixture to a low boil and stirred in a flour slurry and cooked until the gravy was thickened.  I strained the gravy before serving.


2 food lovers commented:

A Year on the Grill said...

now that is a comfort food meal... great post

Garden Gnome said...

Thanks Dave :) Those hamburg buns you made sure look good!