With St. Patrick’s Day fast approaching, we’re thinking up of Irish meals to prepare. While I love corned beef and cabbage, I think I’ve seen enough recipes to last a lifetime. I like simple and easy and while this isn’t exactly Irish, it does have beef and all you need is 5 simple ingredients. You really can’t go wrong. This roast beef and gravy can be used for dinner at any time and doesn’t take much energy or time to do. It really doesn’t get any easier than this.
5 Ingredient Roast Beef & Gravy
Ingredients
1 5-pound beef roast
1 large onion, sliced
4 garlic cloves, chopped
32-ounces beef stock
4 tablespoons flour
Instructions
Preheat the oven to 400 degrees Fahrenheit
Spray an oven-safe 5-quart Dutch oven with nonstick cooking spray.
Spread half of the onions and half of the garlic on the bottom of the pan.
Trim all the visible fat and silver skin off of the roast and cut it into 3 to 4 large pieces.
Place the roast in the pot, and sprinkle the remaining onions and garlic over it.
In a small dish, whisk the flour with just enough beef stock to make it smooth. Add the remaining stock and pour it over the roast.
Cover tightly and bake for one hour.
After one hour, turn the heat down to 350∞ and bake for 2 to 3 more hours or until the roast easily comes apart with two forks.
Check the roast every hour, and add additional beef broth if it starts to get too thick. I also like to stir it and flip the meat each time I check it.
When the roast is done, shred the meat into the gravy using two forks.
Enjoy!
Notes:
The broth cooks down quite a bit, so I didn’t need to add any additional salt. Of course, you can add salt and pepper to your liking when the roast is done.
When you add the broth to the roast, you want it to just cover the top of the meat. Depending on what size pot you use, you may need to add some water.
You could also do this in the crockpot if you prefer. Just follow all the same steps but instead of putting it in the oven, cook it in your crockpot on low for 8 to 10 hours or on high for 6 to 8 hours.
Using a good quality beef stock is the key to this recipe. It creates a rich and savory gravy that you just won’t get with a cheap, watered down broth. I encourage you to spend the extra buck or two and get good quality stock.
Some yummy additions to this would be sliced mushrooms, green peppers, and/or carrots.
We like to eat this over egg noodles, but it’s also delicious with mashed potatoes or cooked rice.
