As I was driving to and fro tonight. I happened to catch the recipe for Beef roast with roasted onion sauce recipe on one of my local radio stations, Mix 105.1. I was headed to target (can’t go a few days without a Target fix ya know) so I picked up the fixins’. Roast is all prepared and ready to throw into the oven before I head to class.
Here’s what the roast looks like pre roasting.
I’ll post the after when I get home.
here’s the link if you want to try the recipe
And if the link doesn’t work because I’m in too much of a hurry to mess with it.
Beef Roast With Roasted Onion Sauce
Yield: 6 to 8 servings
4 pound boneless beef round rump roast or beef brisket, flat cut
12 large garlic cloves, peeled
2 medium Spanish onions, halved, thin sliced
1 cup water
1 large clove garlic, crushed
1 1/2 teaspoons paprika
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon pepper
1. Heat oven to 350 F. Combine seasoning ingredients. Press into beef.
2. Line a shallow roasting pan with heavy-duty aluminum foil, extending the foil beyond the sides of the pan to enclose beef. Arrange half of the onions and garlic in pan; place roast over vegetables and cover with remaining onion and garlic. Carefully pour water around roast. Bring up foil flaps and crimp edges to seal. Cook 4 to 4-1/2 hours or until beef is fork-tender. (Be careful of steam when unwrapping foil.)
3. Remove beef; keep warm. Strain pan juices, reserving both liquid and solids. Puree garlic and half of remaining onions in a food processor. Add 1 1/4 cups cooking liquid through feed tube with motor running. Put pureed mixture in a bowl. Stir in rest of sliced onions.
4. Carve beef into thin slices. Serve with onion sauce.