Roast Beef – Part 2

In yesterday’s post, I had poured the “juice” into a jar and put it in the fridge. At this point, the broth is very condensed.

I took the meat from the two large roasts and divided it into four containers – three for the freezer and one for heating tonight.

Here’s what it looked like today so I scooped all the grease off the top.

That’s just the grease that cooked out of the meat. I think it’s a lot!

Remember that the broth is very concentrated at this point. There were 6 cups of liquid so I put 1-1/2 cups of liquid into each of the four containers. When it’s time to heat the meat/gravy and serve it, I will add water and cornstarch but no need adding all the water now just to take up more room in the freezer.

For the meat I was serving tonight, I added about 2 cups of water to the 1-1/2 cups of broth from cooking, let that simmer, then missed a bit of cornstarch with some cold water, whisked it in, heated it til the gravy was thick, then added the meat to heat it.

We had roasted beets, sauteed beet greens, mashed potatoes, roast beef and gravy! It was very, very good – one of my favorite meals.

Vince asked me what part I liked best and I told him I liked it all best! 🙂