Roast Beef for Grandpa with Mushroom Shallot Gravy
I grew up living beside my paternal grandparents for most of my life at home, so many of my childhood memories include them. Grandparents can have a huge impact on children and I hope to be as positively impactful to my own grandchildren as my own were to me.
My grandpa was a strong, independent, deep-thinking Old Order Mennonite man; rather intimidating to children, but highly respected by adults. As I became an adult and listened to people talk about him, I realized that his advice was sought by many, including the community at large. He was a great horseman, taking in young horses or ones from “the tracks” and retraining them for buggy use. I loved to watch him handle them, crooning to them while currying their coats to a sleek, glossy shine. Every now and then he would let us sit on one while holding its head. Sometimes on rainy or snowy days he would drive us to school in his dachvegli (a covered buggy) OR… oh, joy of joys, his sleigh, with the bells ringing merrily. As I write this, I realize that this makes me sound really ancient, which I’m not, honestly! I just grew up in a pretty special setting and time. Later on, he had a mild stroke which forced him to retire from breaking in horses and eventually he had to sell off his own horse. That was a heartbreaking day for him.
One particular food that grandpa was fond of was beef. I can still picture him coming over to our house, beaming widely and declaring, “Vell! Mir hen da beshtischta beef rosht das mir noch einmal kotta hen.” (Well! We had the best roast beef that we’ve ever had!) We kids would snicker later, saying that if this continues, the roasts will be off the charts in goodness! I think of him whenever I cook a particularly savoury roast, and that comment is still heard rolling off our tongues many years later.
It seemed like a good time to post about my favourite new method of preparing the “best beef roast ever”, because any time now we hope to kill the fatted calf, figuratively speaking, in celebration of our third grandchild; our first granddaughter! I’m so excited.
This roasting method uses a high heat and an open pan to kick off the roast, which creates a nice brown crust and deep flavour. I drizzle it with a good olive oil (to sear and seal the crust), red wine or red wine vinegar (to tenderize it), and season it with salt, coarsely ground pepper and beef seasoning mix before the first roast. Then I add the mushrooms and shallots, cover the pan and roast it low and slow for several hours. Take it out, make the gravy, carve it and serve The Best Roast Beef We’ve Ever Had. Hats off to you, Grandpa, for encouraging me in my search for the elusive best!
BREAKING NEWS! While I was typing up this blog the new little miss decided to make her entry into our family. She is obviously a young lady of impeccable timing.
All the ingredients are ready to prep the roast. Need a good olive oil source? Olive My Favourites from Stratford is my go-to store. Great service and many wonderful choices.
I like to serve the roast with mashed potatoes, carrots, and Brussels sprouts. With browned butter, of course. They’re all available at Martin’s Family Fruit Farm who kindly sponsors my posts.
I used cremini mushrooms for the gravy; one of my favourites. They are actually a baby portobello mushroom, so the flavour is similar, but not as intense. They have a firm texture and nutty flavour that pairs well with beef. Their look is similar to a white button mushroom.
Shallots are a staple at my house. Their flavour and appearance is somewhere between a red onion and a garlic bulb. I love the subtle garlic/onion infusion it adds to a roast.
GRAVY: GRAVY: Strain the broth and vegetables through a sieve into a large measuring pitcher. Add hot water to the broth to make at least 3 cups. Pour into a medium saucepan and heat until steaming. Whisk flour or cornstarch into an additional 1/2 cup of cold water. Slowly pour into steaming hot broth, stirring constantly, until the gravy is as thick as you would like it. Let it bubble until thick, then taste for seasoning and add more if needed. Add the strained mushrooms and shallots to the gravy. Slice the meat and pour some of the gravy over the top to serve. Serve remaining gravy on the side. Cheerio, Grandpa! Note: The finished beef and gravy can be layered in a slow cooker if you want to prepare it ahead. Heat on low for 3 – 4 hours before serving.
Roast Beef for Grandpa with Mushroom Shallot Gravy
DirectionsPreheat oven at 400°F (204°C) on regular bake or convection roast setting. I like convection roast for this stage because it browns the roast so nicely. Place roast into a large casserole dish or medium roaster. Drizzle with olive oil and red wine (vinegar) and sprinkle with the seasonings. Roast, uncovered, for approximately an hour until it looks brown all over. Turn the heat down to 250°F (121°C) regular bake. Remove from oven and add the chopped shallots and mushrooms. Add about a cup of HOT water and stir the vegetables lightly. Now you cover it and put it back into the oven. Bake it for about three hours. If it’s browning too much, turn the heat back further. At this point you want it low and slow. Remove roast when it’s soft and succulent when pierced. Cover lightly with foil and let it rest while you prepare the gravy.
GRAVY: Strain the broth and vegetables through a sieve into a large measuring pitcher. Add hot water to the broth to make at least 3 cups. Pour into a medium saucepan and heat until steaming. Whisk flour or cornstarch into an additional 1/2 cup of cold water. Slowly pour into steaming hot broth, stirring constantly, until the gravy is as thick as you would like it. Let it bubble until thick, then taste for seasoning and add more if needed. Add the strained mushrooms and shallots to the gravy.
Slice the meat and pour some of the gravy over the top to serve. Serve remaining gravy on the side. Cheerio, Grandpa!
Note: The finished beef and gravy can be layered in a slow cooker if you want to prepare it ahead. Heat on low for 3 – 4 hours before serving.
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