Sometimes you just need roast beef with mashed potatoes and gravy on Sunday. I think I put a recipe for it in the first Sisters Cookbook, but we have improved it. (I just thought about Rob asking how many rolls per person at a family dinner we had at our house a few years ago. Old habits die hard, eh? I hadn't even done the math! Hahahaha!) Once again, I couldn't nail Brian down with a gravy recipe. I even watched him and took note of the stuff he was getting out. "Do we have beef broth? It doesn't matter, I can do it without." What?!! No specific ingredients? So, yeah. I have no idea.
1 beef roast (chuck is the best, then cross-rib)
TWO INGREDIENTS, YOU GUYS! The key is to first, get the right cut of beef.
Then the biggest thing is to salt the roast at least 12 hours before you cook it. I shake kosher salt all over the roast, then cover it with plastic wrap and put it in the fridge. (The roast has to be thawed, btw.)
Put the roast in a crock pot on high for four to six hours. That's why it's such a great Sunday dish. The house always smells amazing when you get home from church when there's a roast beef in the crock pot.
Meat is not photogenic. Anyway. Take the roast out of the crock pot and put it on a cutting board, then tent it with tin foil (the foil is over the meat, but not touching it). Empty the juices into a gravy separator, then put the juices (sans grease) into a saucepan to make gravy with ingredients. (I'm so sorry! There was bouillon and cornstarch involved. I think it's like a white sauce.)
Once the meat has rested, slice it up and serve it. My fork cut through that roast beef very easily. It's the day-ahead-salting, I'm telling you! Works every time.