Roast Beef

Although spring is right around the corner, we’re still fighting this damn winter weather. So now’s the time to sneak in one last comfy, hearty meal before we finally move on to some fresh produce. This recipe is perfect for those days you have countless errands and no time to think about cooking. Thanks to Mama Z for giving us this recipe!

  • 1 three pound roast beef (will feed roughly four people)

Gravy (or you can check out our Pantry Gravy recipe. It’s just as easy.)

  • 1 packet of McCormick onion mix
  • 1 cup water
  • 1/2 cup flour

Preheat your oven to 500 degrees. Place the roast beef on a roasting pan or a pan with high sides and stick in the oven for 20 minutes. Turn off the oven and keep it closed for another 3 hours. The beef will cook slowly while you’re out doing your thing. When you’re ready to eat, heat the water and onion mix in a medium sauce pan. Stir in the flour to thicken it up. Thinly slice the roast beef and either plate it and pour on the gravy, or make an open faced roast beef sandwich by putting it on a piece of Italian bread. The best part is, you may even have some leftover cold cuts for later in the week.


Happy Eating, XO.

Call it what you will

May you call it marinara sauce, red sauce, or gravy (shout out to South Philly Italians). Guaranteed that you will call out Damn that was Delish!

  • 2 tablespoons olive oil
  • 2 chopped yellow onions
  • 3 teaspoons minced garlic (check out the tip for minced garlic on our Instagram, like that shameless plug?) 
  • 1 cup good red wine (I hate when food snobs say “good” like you would use something crappy, but I will say cheaper wine has a different alcohol content/flavor than more expensive or better quality wine so ya, hate to say it but “good” wine it is).
  • 2 (28-ounce) can plum tomatoes in puree, chopped (san marzano tomatoes dude, go real Gambino on this. Cento if you are looking for a brand name, its a yellow can, become friends with it).
  • 2 tablespoon chopped fresh basil (I know Paisanos will say fresh only but for the rest of us non Italians, dried will be fine, just lessen it to 1 tbsp.)
  • 3 teaspoons salt
  • 1 teaspoon freshly ground black pepper & 1tsp of red chili flakes

Heat the olive oil in a large skillet. Add the onion and saute over medium heat until clear, that’s about 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, basil, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.

You can always add anchovy, black olives, and capers to give it a puttanesca feel. Bottom line, this simple sauce has been the “gravy” for meatballs, the starter for many sauces, the binder for lasagnas, basically it is used for any and all things Italian. This is a staple.
Happy Eating, XO.

Pantry Gravy

Dry dilemma? Add some gravy and you will be glad you saved the dish. This recipe is easy, tasty, and is made of items everyone has lying around in their kitchen.

Take the items below and quickly whisk in a non stick pan on high heat for about 5 minutes. Cut the heat to low and let simmer to thicken the gravy.

  • 1 cup Chicken Broth
  • 1tbsp. butter
  • 2 tbsp. all purpose flour
  • Pinch of black pepper (taste test to see if you need salt. You may or may not-it’s all based on the sodium content of the broth that you use. Add a pinch if you so desire).

To bougie it up, feel free to add a pinch of dried parsley flakes. The green makes it look a lot fancier than it is.

Happy Eating, XO.