Texas Butter Recipe Roast Beef

Roast Beef Cafeteria Style Style

Had made some roast beef sammies the other day and this is part of its leftovers. I guess since it’s Easter weekend my meat merchant has a lot of roasts on sale. Keep reading
Don’t know what cut this was, probably a regular ole roast. I look for thin, fat marbling almost like a road map when picking a perfect roast beef. A lot of them will have large spots of fat, but you can quickly knock it off when the meat is cooked. Roast beef takes some time to make but will last a while and make great leftovers. Didn’t include the grilled corn, it’s just olive oiled, salted, and cooked.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 4
Calories 1345kcal
Author Shawn


Roast Parts

Gravy Parts

  • 1/4 tsp corn starch for consistance
  • 1/4 tsp salt to taste
  • 3 tbs butter
  • 2 oz roast drippings
  • ½ cup water
  • 1/4 tsp pepper (optional)

Mashed Potatoes (for one)

  • 20 oz potato ='s 4 taters
  • 6 tbsp butter
  • 1/4 tsp salt to taste
  • 1/2 oz milk for consistancy


Roast Build

  • Optional - Cover roast in Dawgs Bark, cover, and refrigerate overnight.
  • Cover roast in Dawgs Bark, cover, and set on counter for 45 minutes away from thieving dogs…
  • Preheat oven to 245
  • Place roast on Pyrex or roasting pan thing. I used a Pyrex.
  • Cook at 245 for 6 hours.
  • Check for dark damn near black bark outer coating. The meat is hot but see if when you poke your finger into it, does your finger want to push through?
  • A smart person would cut a carrot in half and if a finger sized blunt end pushes to the center easily it’s ready.
  • When done pull from oven and set roast aside to rest. Keep drippings.
  • Let's make some gravy.

Gravy Build

  • Good time to prep potato. If the potato was squared jab ¼ inch deep holes longways 3 times on all 4 sides with a fork. Place on microwave safe plate and cook on high for 10 minutes. Whatcha self!*
  • In a medium heat pan add drippings, butter, and dash of salt.
  • Stir until butter melted.
  • Add water, stir, and taste for salty-ness. Too salty add water. Not salty enough add salt.
  • Strain the gravy to remove bits-n-pieces. (optional)
  • Sprinkle in cornstarch and stir (about ½ teaspoon). The gravy will start to thicken like magic. Careful here because too much will make a gravy too thick forcing you to add water and diluting the flavor.
  • Once you get perfect consistency add some thick cracked black pepper.

Mashed Build

  • In a bowl cut potato (when not hot) in half and scoop meat in it.
  • Add butter, salt, and start mashing until butter is well incorporated.
  • Add a shot of milk and keep on mashing.
  • Too thick? Taste for good flavor and add milk or salt until it’s perfect.
  • The more you mash the more glutinous sticky it will get. Regular ole baker Russet potatoes are more glutinous and Yukon Gold are less.
  • That’s it! Start stacking, mash, meat, then gravy. Have fun and good night ;)


*Watcha self! = don’t poke yourself


Serving: 355g | Calories: 1345kcal | Carbohydrates: 20g | Protein: 112g | Fat: 91g | Saturated Fat: 45g | Cholesterol: 460mg | Sodium: 2193mg | Potassium: 2491mg | Fiber: 3g | Sugar: 1g | Vitamin A: 880IU | Vitamin C: 16.2mg | Calcium: 157mg | Iron: 16.6mg