Get ready for a truly comforting and incredibly satisfying meal that’s perfect for a cozy Sunday dinner or a special family ...

Serve with the sliced beef. Adam's tip A rough ratio for a pan gravy is two tablespoons each of fat and flour to about one cup of liquid (stock, wine or water), although a little more fat is ...

Ingredients: 1 beef Shoulder Roast Boneless (3 to 3-1/2 pounds) 2 teaspoons olive oil; 1-1/2 teaspoons salt; 3/4 teaspoon pepper, divided; 1 cup chopped onion ...

Roast the beef for about 2 hours, until an instant-read thermometer inserted in the center registers 120°. Transfer the roast to a rack and let stand for 30 minutes. Meanwhile, make the gravy In ...

Remove the beef from the oven, place foil on top of the meat, then let the meat rest for 15 minutes while you make the gravy. Gravy ingredients 59.15 g cold water ...

Rocky and Carlo have passed, but their family's restaurant still cooks roast beef as if it's feeding an army. "We go through 320 pounds of beef a week," Tommaseo said.