Roast Beef, Tea Gravy
Roast Beef, Tea Gravy
This recipe holds a special place in my heart because it comes from my grandmother Fleurette, an exceptional cook. She was truly an incredible woman, ahead of her time—she loved entertaining and could discuss everything from politics to hockey! She made the most wonderful meals, and her roast beef was one of the family classics she loved to prepare for us.
Ingredients
- 1 beef roast (1 to 1.2 kg / 2.2 to 2.6 lb)
- 4-6 garlic cloves
- 2 tbsp Dijon mustard
- 2 tbsp margarine
- 2 large onions, sliced
- salt and pepper
Sauce
- 1 black tea bag
- 2 cup beef broth
- ½ cup red wine
- ½ tsp onion salt
- ½ tsp celery salt
- salt and pepper, to taste
- 3 tbsp Bisto gravy browning sauce
Instructions
- Preheat oven to 325°F (160°C).
- Make small slits in the roast and insert the garlic cloves.
- Season the roast generously with salt and pepper.
- Sear the roast in a hot skillet for 2 to 3 minutes per side.
- Mix the Dijon mustard and margarine, then brush the mixture all over the roast.
- Steep the tea bag in 1 cup hot water for 5 minutes.
- Combine the brewed tea, beef broth, red wine, onion salt, celery salt, salt, and pepper.
- Place the roast in a baking dish.
- Scatter the sliced raw onions directly over the roast.
- Pour the sauce mixture around the roast.
- Cover loosely and roast for 1½ to 2 hours, basting 2 to 3 times during cooking.
- Uncover during the last 10 minutes to lightly brown the onions.
- Remove the roast from the dish and set aside.
- Pour the cooking juices into a saucepan and heat over medium heat.
- Add the gravy browning sauce diluted in a little water and stir until thickened.
- Slice the roast and serve with the gravy and onions.
Roast beef, Tea Gravy
About Me
Ariane, a Hint of Basil & Maple Syrup
Welcome to my kitchen — where Québec sweetness meets global flavors.
My name is Ariane, and for over 15 years, I’ve been cooking with love, curiosity, and a touch of creative spark. Maple syrup reflects my warmth and Québec roots. Basil captures my love for Italian cuisine — and my lively edge, too.
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