8 Hour Beef Roast Recipes

EASIEST POT ROAST EVER

Easiest Pot Roast Ever image

Easy Pot Roast made in the slow cooker.

Provided by Jennifer Miles

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 5h10m

Yield 6

Number Of Ingredients 7

Ingredients

3 pounds beef roast
6 potatoes
1 ½ cups baby carrots
1 yellow onion
2 stalks celery
3 cubes beef bouillon
½ cup water

Steps:

Cut up potatoes, onions, and celery in to fairly large chunks and place in a slow cooker. Put roast on top of vegetables. Place 3 bouillon cubes randomly on top of roast and pour in water.
Cover, and cook on low for 6 to 8 hours or High for 4 to 5 hours.

Nutrition Facts : Calories 526.4 calories, Carbohydrate 42.4 g, Cholesterol 103.2 mg, Fat 25.3 g, Fiber 6.2 g, Protein 31.7 g, SaturatedFat 10 g, Sodium 547.4 mg, Sugar 4.5 g

8 HOUR BEEF STEW

8 Hour Beef Stew image

Got this from my mother....easy to put together and quite tasty. Sometimes I'll add a can of corn, or whatever leftover cooked veggies in my fridge during the last hour of cooking.

Provided by Shelli

Categories Stew

Time 8h20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs beef stew meat
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon sugar
3 tablespoons tapioca
3 -4 medium potatoes, diced
1 onion, chopped
1 cup celery, diced
2 cups carrots, chopped
1 cup tomato juice
1 slice of crumbled bread

Steps:

Mix in crockpot.
cook 8 hours on low.

Nutrition Facts : Calories 1008.8, Fat 58.9, SaturatedFat 23.4, Cholesterol 236.1, Sodium 1292, Carbohydrate 52, Fiber 6.3, Sugar 11.2, Protein 65.5

8 HOUR BEEF ROAST

8 Hour Beef Roast image

Make and share this 8 Hour Beef Roast recipe from Food.com.

Provided by Andrew Scott

Categories One Dish Meal

Time 8h30m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 (4 -5 lb) beef roast
2 (14 ounce) cans beef broth
1 tablespoon salt
1 tablespoon pepper
1 tablespoon basil
1 tablespoon garlic powder
1 tablespoon rosemary
1 tablespoon oregano
2 -3 bay leaves

Steps:

TO PREPARE:.
Brown the roast on all sides in a skillet. Transfer the roast to a slow cooker. Add the broth, salt, pepper, basil, garlic powder, rosemary, oregano and bay leaves to the slow cooker. Add enough water to cover the roast.
Cook, covered, on Low for 8 to 10 hours. Discard the bay leaves. Remove the roast to a platter and shred if needed. Serve the shredded beef on buns with pan juices for dipping. Rump roast is preferred for this recipe.
SERVES: 10 - 12.

Nutrition Facts : Calories 292.8, Fat 9.6, SaturatedFat 3.9, Cholesterol 149.7, Sodium 1407.7, Carbohydrate 1.6, Fiber 0.4, Protein 50.5

SLOW-ROASTED BEEF

Slow-Roasted Beef image

With the aid of a digital thermometer and plenty of hands-off time, this recipe makes the best of an inexpensive beef roast, which really shines when thinly sliced and reused in flavor-packed dishes over the next week. Though the recipe suggests a 2- to 3-pound roast, it will work for one of any size. (Just be aware that the timing will change accordingly.) As the beef rests in the fridge, it will initially darken in color and may later turn brown or gray; this is due to the oxidation of muscle pigments and is expected. Once you start cooking, always rely on your thermometer, not your timer. To test for doneness without a thermometer, insert a thin metal skewer all the way through the meat and hold it there for 10 seconds. Rapidly remove the skewer and touch it to the skin under your lower lip. It will feel like a hot bath water at rare.

Provided by J. Kenji López Alt

Categories dinner, lunch, meat, roasts, sandwiches, main course

Time P1DT3h

Yield 1 (2- to 3-pound) roast

Number Of Ingredients 3

Ingredients

1 (2- to 3-pound) inexpensive lean beef roast, such as tri-tip, top round or eye round
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil

Steps:

Pat roast dry with paper towels. Rub generously with salt (at least 1/4 cup) and pepper on all sides. Shake the roast gently, allowing any excess salt and pepper to fall off.
Place a wire rack in a small rimmed baking sheet or lay 5 to 6 metal skewers across a large plate or baking sheet. Place roast on top of rack or skewers, making sure it is fully elevated above the bottom of the baking sheet. Place elevated roast on the bottom rack of your refrigerator, uncovered (or loosely covered with foil, if you are squeamish about raw meat), and let rest undisturbed for at least 24 hours and up to 48 hours.
Transfer baking sheet with elevated roast directly from the refrigerator into a cold oven and set oven temperature to 225 degrees. Cook until the center of the roast reaches 120 degrees for rare, or 130 degrees for medium, as tested with a digital thermometer. Depending on the oven and the exact geometry of the roast, this will take 1 to 2 1/2 hours.
Remove baking sheet with roast from oven and set on a trivet or on top of your stovetop. Let the roast rest on the baking sheet for at least 30 minutes.
Heat vegetable oil in a large skillet (any heavy skillet without a nonstick coating will do) over high until lightly smoking. Sear roast, turning occasionally, until well browned on all sides, about 4 minutes total.
Carve into thin slices with a sharp knife and serve what you'll eat today. When finished, carve remaining roast. Carefully lay fanned slices into zipper-lock freezer bags in layers no thicker than 1/2 inch. Squeeze out as much air as possible and stack sealed bags on an aluminum baking sheet. Place in freezer until completely frozen. Store frozen for up to 2 months.
To thaw, place one bag of frozen sliced steak on an aluminum baking sheet at room temperature until defrosted, about 45 minutes. It is important to use an aluminum sheet, as the high thermal conductivity of aluminum greatly speeds up the thawing process. Use thawed sliced steak as desired.

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