Recipe Index: Chef Russell Cronkhite

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Sunday Best Roast Beef with Pan Gravy

A great Sunday roast comes in many forms: standing rib, eye of the top round, bottom round or—my favorite—a rump roast. (The rump is the tender tip of the round.) My mother always picked a larger-than-needed roast for dinner; then we'd enjoy great roast beef sandwiches and often a hearty stew from the leftover meat.

For 8 Servings:

• 1 4- to 5-pound boneless rump roast
• 2 tablespoons Worcestershire sauce
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 tablespoon coarse-ground black pepper
• 2 teaspoons coarse salt
• Adjust the rack to the bottom of the oven and preheat to 450°F.

Prepare the Roast:

FIRST, blot any excess moisture from the roast using paper towels. Rub the Worcestershire sauce over the entire roast; allow the roast to sit for a few minutes, turning it several times so that the meat can absorb the Worcestershire.

SECOND, combine the granulated garlic, onion powder, paprika and coarse-ground pepper in a small bowl; sprinkle the seasoning mixture evenly over the roast, pressing it into the fat and meat just enough to stick. Allow the seasoned roast to stand at room temperature for 20 to 30 minutes before roasting.

THIRD, rub the roast with the coarse salt and place it fat side up in a shallow roasting pan. Roast for 15 minutes, then lower the oven temperature to 325°F. Continue to cook until the internal temperature reaches 5 to 10 degrees below the desired serving temperature, about 2 hours. (Note: Allow about 20 minutes per pound for medium-rare.) When the roast is done, carefully remove the pan from the oven and transfer the roast to a clean cutting board. Allow the roast to stand for 20 minutes before slicing.

Pan Gravy:

• 3 tablespoons all-purpose flour
• 2 cups beef broth
• Salt and pepper to taste

Make the Gravy:

Use a spoon to skim all the fat from the liquid that remains in the roasting pan. Reserve about 4 tablespoons of fat in a small mixing bowl and cool until it is just barely warm, 4 to 5 minutes. Whisk the flour into the fat to form a roux. Scrape the drippings from the bottom of the pan, add in the beef broth and stir over medium heat until the broth begins to simmer. Whisk in the roux and bring to a boil, then simmer for 4 to 5 minutes. Add a little water, a tablespoon at a time, as needed to achieve the desired consistency. Season to taste with salt and pepper.

Present the Roast:

Use a sharp carving knife to cut thin slices against the grain. Arrange the slices on a decorative platter and pour the irresistible juices left on the cutting board over the meat. Pass the gravy alongside in a gravy boat.

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