Roast Beef On Top of The Stove
300 grams Beef Bottom Round Roast
1 large onion, diced
1 stalk celery, diced
1 medium carrot, diced
1 bay leaf, stem removed and crushed fine
1 teaspoon dried thyme
1 tablespoon chopped fresh parsley
1-tablespoon tomato paste
10 medium whole red potatoes
5 medium carrots cut in quarters
2 whole onions cut in quarters
2 cups low sodium veal or beef stock
2 tablespoons light roux
- In a medium heat 7L or Jumbo Skillet oven using no oil, sear the roast on all sides turning the meat as it releases easily from the pan, about 15-20 minutes.
- To the unit (around the roast beef) to create the gravy (brown sauce) add the diced onions, celery and carrots, thyme, bay leaf and parsley and mix well.
- Around the roast, place the whole potatoes, quartered carrots and onions. Cover the unit with the Nutri-Tone cover and reduce the heat to medium-low.
- When roasting meat on top of the stove, tiny bubbles should appear around the rim. If the pan spits moisture, the heat is too high. If tiny bubbles do not appear around the rim, the heat is too low. Adjust the heat and roast; 10 minutes per pound for medium-rare; 11 minutes per pound for medium; 12 minutes per pound for medium-well.
- When finished cooking, remove the quartered onions and carrots, and whole potatoes to a warm platter and keep warm. Remove the roast to a cutting board and allow to rest.
- To prepare the gravy; add the stock and roux to the drippings in the unit. Increase the heat to medium-high and stir until the gravy thickens. Remove from the heat and serve as prepared or strain through a fine sieve.
- With a butcher knife, slice the roast 1-2 cm thick and serve.