Comfort food at its best! Beef roast with mushroom gravy and all the fixing’s

By thecanningwife | Published: September 21, 2011
I have so been craving some fall comfort food!! I have been decorating for fall, and just getting so excited for pumpkin patches, leaves falling off the trees, and candle lit dinners. You name it, fall+ me =love and happiness!!
So since I had taken out a rump roast the night before I thought that today was going to be the perfect time to make it…even though I had never in my life actually made anything called a rump roast:) So I searched online to see if anything looked like a keeper…nope. Plan B…what’s in my fridge?! Honestly I always have fun when I start to create fun new recipes. Its exciting to see, in the end, if all your hard work actually paid off. Tonight, rest assured it did!! This is fall comfort at it’s best….

First thing, take your roast out and let sit at room temp for at least an hour. Salt and pepper. Take 1 -2 garlic gloves and slice thin, make slits all over your roast and insert the slices of garlic into  the roast, drizzle with olive oil. Place roast in roasting pan and add some carrots, 1 white onion sliced, a handful of sliced white mushrooms, a handful of fresh chopped parsley and finally 1 beef bouillon cube smashed until crumbly. Then add 1 packet of mushroom gravy and 2 cups of water. Give everything a little stir and then add a couple good dabs of worsteshire sauce on the top. Put in a 350 degree oven and let cook for 2 hours.

Now is a good time to head outside and get some chores done:) Like getting to know some new members of the family.

And picking enough apples for Parker, pies, the sheep....and the chickens..

Going on walks...and taking sweet pictures...

Wow its been 2 hours already?! You should just smell the aroma in my house right now. This is what I love coming home to!!

Okay, time to get everything together. So remove the meat and vegetables and set aside. While your meat rests you need to make your pan gravy! Take the same pan you roasted your meat in and put it on your burners, set to med- high heat.(Or if you can’t use the same pan just get a saute pan) There should be plenty of juice from the roast left over in the pan. To that, add about a 1/4 cup or so of flour and whisk. Then add about 2 cups of beef stock, whisk. Keep on whisking until your gravy is just right.

Oh so beautiful!!!

My idea was just this, family style. Of course I wanted to get a prettier picture but by the time its on the table my guys are ready to dig in and truthfully so was I.

Get whatever sides that suit your fancy, pretty much anything goes great with this roast! My weakness is mashed potatoes and my husbands is corn so they’re ya go.

So, so good. Just what I needed..

Dig in my friends!! And happy fall!!!

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One Comment

  1. Debby
    Posted September 22, 2011 at 11:01 pm | Permalink

    Amy, I had the same cravings the other day….ended up making chicken fried steak, incredibly scrumptious mashed potatoes, fresh green beans and caprese salad (the chicken fried steak and mashed taters from The Pioneer Woman’s site :) – it was way tooooo good. I can only do this once in a while due to the fat content, but boy was it good! I love the autumn also, brings out the domestic side of me, big-time! btw…I have that recipe for apple cake for you…will email shortly…and the above rump roast is one I will have to do as soon as it rains :) Blessings! Debby

    Reply

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