POAST BEEF WITH MUSHROOM GRAVY
When shopping for a roast, look for one that is not too big, sort of shaped like a roll, with the grain going sideways (opposite direction of the twine). It should be lean and look like it would slice nicely. It’s okay if it has fat along one side, but it doesn’t have to. Boneless loin top sirloin, inside round roast and cross rib roasts are good. A 2 - 3 lb roast will serve 6 – 8 people. It’s also great as a left over.
i had leftovers from day 1 roast beef , so to creat a different dish i served it with mushrooms :
roast beef scooked and sliced ( check roastbeef 1 )
2 – 3 garlic cloves
1 can cream of mushroom soup
1 can sliced mushrooms
Make ahead Method: (On the morning of or day before serving)
Season roast with Lawrys seasoning salt.
Place roast in a roasting pan that has been sprayed with Pam.
Bake uncovered at 350F for ½ an hour.
Take roaster out of oven and place a couple of cloves of garlic under the twine or on top.
Cover with lid, turn oven down to 325F and continue baking for another 1 ½ hours.
Cool completely. (You can leave it in the roaster and put it in the fridge after 1 hour.)
Once, roast is cooled, slice it as thinly as possible, using a sharp knife.
Put your roaster with the drippings from the roast on medium heat on the stove. Stir in 1 can cream of mushroom soup and 1 can sliced mushrooms. Stir until it cooks.
Using a large lifter, add the sliced meat to the gravy, leaving it sort of intact. Scoop some of the gravy on top of the meat.
You can now re-heat it in the oven right away for 15 min or refrigerate it and re-heat it the next day for about ½ hour, during which time you cook and mash the potatoes.
When it’s time to serve, lift it out with a large lifter to put on a serving platter. Pour a bit of gravy on the meat and the rest into a gravy bowl.