my go to comfort food. When my mom says, “What do you want for your birthday dinner?” This has always been my answer. Not because it’s roast beef, but because it’s MOM’s roast beef. Is it the beef? Or is it the creamy mashed potatoes? Or is it the gravy? I think it might be the gravy. OR…maybe it’s the LOVE!
When my girls were growing up and grandma would visit I would make them watch and help grandma make the gravy. I actually told them that the “gravy making gene” skips a generation! You see, I never was able to perfect the smooth, grease-free gravy that my mom always accomplished. So I figured if my kids believed they could learn it, they would! Gotta keep it in the family!
Since my girls are now grown and on their own, the gravy making is back to me. There is a secret……. patience…… not a virtue of mine (ask my husband). But, for the sake of this post, I will try to have patience so you, too, can learn to make delicious brown gravy.
When I talked to my mom about this post, she said that lately it’s difficult to find a classic rump roast in the meat case. So I went to a butcher and they cut one for me. Ask for a rump roast or sirloin tip roast. Four pounds should easily feed 8 people and hopefully you will have leftovers for sandwiches.
This cut of meat is not a tender cut, so it should be cooked to medium or medium well, then sliced thinly, about 1/8″ to make it tender to eat.
The most difficult thing about this roast beef recipe is the time…it needs to cook for 2-3 hours. The EASIEST thing about this recipe is that you stick it in the oven and pretty much LEAVE IT alone…perfect for a Sunday Supper.
During the last 45 minutes of cooking start the mashed potatoes. For a tasty meal serve Mom’s Roast Beef with Mashed potatoes and Green Beans with Bacon and Onion.
And guess what? There’s a secret ingredient… My mom has always used Lawry’s Seasoned Salt on the roast.