5. Once done, transfer the roast to a cutting board and let it rest for at least 15 minutes. This allows the juices to redistribute and ensures that your slices will be moist and tender.
6. While the meat rests, let’s make the gravy. Place the skillet you used for the roast on the stove over medium heat. Whisk in the flour to the drippings left in the pan, creating a roux. Gradually stir in beef broth, scraping any bits from the bottom of the pan.
7. Simmer the gravy until it thickens to your liking. For a smoother gravy, you can strain it before serving. If the gravy is too thick, add a bit more broth; if too thin, a slurry of flour and water can be whisked in to achieve the desired consistency.
8. Slice the roast against the grain and serve it with the warm gravy. Garnish with fresh herbs if desired for an extra touch of elegance.
Variations & Tips
– For an aromatic twist, add a roughly chopped onion, a couple of carrots, and a few celery stalks to the pan while roasting the meat.
– Red wine can be a delightful addition; substitute half a cup of beef broth with a good quality red wine for a more complex gravy flavor.
– For those who prefer an earthier note, incorporate a couple of tablespoons of freshly chopped mushrooms to the gravy while it simmers.
– Remember, investing in a good cut of meat and allowing it to come to room temperature before cooking are pivotal steps to achieving a delectable roast. Place it on the counter about an hour before you plan to cook; this ensures more even cooking and better end results. Enjoy your culinary creation!
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