Julie’s BBQ Beef on a Bun

Combine in a large pan:
1 large ketchup
¼ C. butter
1/3 C. vinegar
¼ C. brown sugar
1/3 C. white sugar
¼ C. grated onion
¼ t. garlic powder
¾ t. black pepper
1 roast, cooked and sliced thin
Simmer 30 minutes.
Serve on hot buns.

Luciana’s Roast Beef

Heat oven to 350 degrees.
Season:
3 pound lean boneless beef
cross rib roast with:
Salt and pepper
Put in Dutch oven with:
2 t. olive oil
and turn to coat.
Cover and bake 1 hour until lightly browned.
Remove from oven and turn roast over in the pan.
Mix and pour over the meat:
¾ C. sparkling cider
½ C. beef broth
¾ C. chopped onion
2 t. minced garlic
¾ t. dried thyme
¾ t. nutmeg
½ inch bay leaf
Cover and bake 1 hour and 20 minutes or longer until meat is fork tender.
Slice across the grain. Spoon juices over the sliced meat and sprinkle with chopped, fresh parsley.

Grandma Beth Johnston’s Yorkshire Pudding

Beat very well until full of air bubbles:
1 C. flour
1 C. milk
4 eggs
dash salt
Melt in baking dish in oven:
4-6 T. butter, enough to coat the bottom of the pan
Pour batter into HOT baking dish.
Bake at 500 degrees until golden brown and puffy. About 20 minutes.

Menu Options: Serve with Roast Beef and Gravy

Beef Gravy

To make gravy remove the roast from the pot to let sit for a minute before slicing. Cover with foil to keep warm.
Spoon any excess fat from the drippings and scrap them from the bottom of the pan. Use a little hot water if necessary.
Turn the heat on high for a minute but don’t let it burn.
Make a paste from 1 C of milk and ¼ C. flour shaken until smooth in a tight jar.
Stir the paste into the hot drippings until smooth with a wire whisk. Reduce the heat and add a cup of water and cook until thickened. Add more water if necessary. You may also add kitchen bouquet or beef bouillon paste to boost color and flavor, if necessary.
Adjust the seasonings, salt and pepper, to taste, but be careful not to burn your tongue.

Menu options: Serve with Roast Beef and Yorkshire Pudding

Johnston’s Traditional Roast Beef with Yorkshire Pudding that you all love and that Dad had every Sunday when he was growing up!

You will need a beef roast, of course…. Cross rib or sirloin tip are good for roast beef dinner, rump roast also works.
Shake salt, pepper, onion salt and garlic salt on all sides of the roast.
Brown the roast in hot oil over medium- high heat in a heavy pot until it has a good brown but not burn on it- turning to brown all sides. This brown is the secret to good gravy. Add an inch or two of water to the pan. Turn the heat way down to simmer, put a lid on the pan and cook the roast long and slow….. low heat, 3 hours on the stove top. The secret to good roast is this slow cook.
Make sure the water doesn’t get low. You can also roast the roast in the oven for 3 or even 4 hours on low heat…. 300 degrees.
Or, you can put the roast in a crock pot with salt, paper, garlic salt, onion salt and water. Sometimes I add a can of beef bouillon soup and a can of French onion soup for flavor in the gravy since you usually don’t brown this roast.
You can add potatoes, carrots and onions to any of these roasts if you want a quick and easy pot roast.

Serve with Yorkshire Pudding and Beef Gravy