Gluten Free Roast Beef

GF Roast Beef
1 ¾-2 lb Beef Round Boneless Eye Round Roast
4 large baking potatoes or 4 large white potatoes for boiling (mashed)
1 11oz can Whole Kernel Sweet Corn, heated, drained w/1 tbl butter
1 can cut Green Beans, heated, drained w/1 tbl butter
1 large tomato, sliced w/1 tbl mayonnaise
1 tbl olive oil
Salt, pepper & Garlic powder to taste

Comment: As kids a roast beef dinner was always a treat and it still is. We try to satisfy those of us who want pieces well done, medium or rare and although somewhat successful in achieving that goal, we don’t always succeed. Nevertheless, there’s hardly a complaint and leftover roast beef sandwiches smothered in gravy is a treat worth waiting for.
Cooking time: It depends on the size and cut of beef you have but what we use is 45 minutes at 350 degrees F. If you are measuring by degrees: Rare = 125; Medium = 130; Well = 145+
Serves: 4

  1. Preheat over to 350 degrees F.
  2. Put beef in a typical home-style roasting pan, no cover, sprinkle with olive oil, salt, pepper and garlic powder and roast 45 minutes.
  3. Prepare potatoes by baking 20 minutes (more or less depending on the degree of heat your micro produces or put potatoes in the oven and bake with the roast. If you prefer mashed, peel, slice and boil potatoes adding a splash of butter and salt just before mashing.
  4. Empty the beans and corn into separate small pans, heat, drain, bowl and serve adding butter to each. Add sliced tomatoes on a separate plate and serve.
  5. To your individual plate add slices of beef, potato, gravy and vegetables.

Condiments: Sour Cream
Sides: Mixed Green Salad

Make your HomeMade Gravy:
  1. Drain off excess fatty oils from pan used to cook roast but save (sticking to the bottom and sides of the pan) the meat residue. (It's assumed you have removed the meat)
  2. Take the pan and put it over medium-high cook top heat until the residue begins to brown and nearly burn. This will cause smoke so if you have an exhaust fan, use it; if not, minimize the burning to minimize the smoke but the residue has to brown.
  3. Pour 8 oz hot tap water into the pan but be careful of spattering fat which can cause flames. Our suggestion is that you turn off the heat until you have added the water and then immediately turn the heat on and resume cooking. (No flames, no fire).
  4. With a wooden spoon begin to scrape the liquefied residue stirring it to mix to a combined liquid form.
  5. In a separate 1 cup plastic measuring cup, add 4 ozs cold water and 1 tbls Corn Starch and mix to a slurry and pour that into the now-boiling gravy to thicken it. It will first appear to color the gravy milky but after mixing it will blend in and become brown. After well mixed and boiled, strain the gravy into a heat proof glass bowl and it's ready to serve.