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Braised Beef Roast Served on a Bed of Egg Noodles with Smoky Gravy
Last week, my husband inadvertently shared his “virus” with me. I say inadvertently because I know that he didn’t do it on purpose. Although, it would stand to reason if you have been sick, maybe you should NOT kiss your wife. In my husband’s defense, he thought he was on the mend.
I am happy to say that I am finally on the way to recovery. It has taken more days than I care to think about, but I am almost well. The good news is that I managed to get plenty of rest last week.
Well, unless you count the coughing and hacking or the “Honey Get Your Gun” episode. Refer to my Peep Picayune if you missed that post. It may make you grin.
On a positive note, I lost a few of pounds. This of course allowed redemption for my husband from the dog-house, finally.
After sick day one, of lying around, I started to get stir-crazy. I had to pop up occasionally and do something productive. A load of laundry. Read a book. Fold Clothes. Read a book. Take a shower and take a nap. Watch a bit of TV.
After day 2 or 3 rolls around, I have officially “had it”. I am not a good “sick person”. I am not really sure what that means, I just know that I am not a good “sick person”. My husband is, even worse at it. Surprised?
Eventually, I found my way to the kitchen. After several days of drinking orange juice, eating soup and avocados, I was ready for something else. I needed a hearty meal.
I pulled out my trusty Dutch Oven and the Beef Roast. I grabbed a few things and went to work.
Shout out to Alexa for music to keep me moving and make me well. Alexa chose Aerosmith, Sweet Emotion.
Braised Beef Roast Served on a Bed of Noodles with Smoky Gravy
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Braised Beef Served on a Bed of Spicy Egg Noodles Drizzled with Smoky Gravy
Heat Dutch oven on stove top to a medium high heat. Drizzle half of olive oil on bottom of pan. Sprinkle coarse black pepper, kosher salt and half of the chipotle chili powder on bottom. Add roast and sear bottom for three minutes.
Turn Roast over and sprinkle coarse black pepper, kosher salt and half of the chipotle chili powder on bottom. Cook for three minutes and remove from heat.
Add onions around the bottom of the roast. Pour in water over the onions. Place the entire sweet potato on top of the roast. Cover the lid and cook for 90 minutes. Set timer.
Remove from oven. Place sweet potatoes in dish until needed later. Turn roast over and cover. Place back in the oven for 75 minutes. Set timer.
Remove pot from oven and set on stove.
Set water to boil for pasta. Cook according to package instructions.
Slowly remove cover , due to steam and set aside. Place roast and onions onto a platter. Ladle the juice into a large measuring cup and set aside.
In same Dutch oven, on stove top heat half oil. Add all-purpose flour, stir until oil and flour are combined. Keep stirring to prevent flour from burning. The color will change from white to beige, and start to darken. Once the color reaches a brown color, add the meat juice into the roux slowly and stir well. Allow this to cook and thicken for a few minutes. Stir as needed. Remove from heat.
Add the roast back into the Dutch oven and onions. Place the sweet potatoes back on top of the Roast. Add back to the oven and cook for 15 minutes.
In serving bowls, place serving portion of noodles and drizzle gravy on noodles. Add roast and half of peeled sweet potato on the side.
Lagniappe: This roast and gravy makes an awesome "Roast Beef Po-Boy on French" .
I have a love affair with food, entertaining, travel and music. www.diningwithmimi.com is a vehicle for me to share my journey of food, travel and music. Traveling allows exposure to all types of foods and flavors. I have learned to cook by being hungry, curious and willing to fail. Food is another form of art and creative expression. Join me on my journey.
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