Any Night Roast Beef Recipes

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ANY-NIGHT ROAST BEEF RECIPE



Any-Night Roast Beef Recipe image

Try this delicious Any-Night Roast Beef Recipe! Ten minutes of prep and a zesty marinade prove that a flavorful roast beef recipe is not just for weekends.

Provided by My Food and Family

Categories     Home

Time 2h55m

Yield 10 servings

Number Of Ingredients 4

1 beef eye round roast (3 lb.)
1/2 cup KRAFT Zesty Italian Dressing
1 Tbsp. KRAFT Prepared Horseradish
1 tsp. dried rosemary leaves

Steps:

  • Score meat by making shallow criss-cross cuts across surface; place in shallow pan. Mix remaining ingredients; pour over meat. Refrigerate 1 hour to marinate.
  • Heat oven to 375°F. Bake meat, uncovered, 1-1/4 to 1-1/2 hours or until 150°F, basting occasionally with pan juices.
  • Remove meat from oven; cover with foil. Let stand 15 min. or until medium doneness (160ºF) before slicing.

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 170 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 1 g, Protein 23 g

OVERNIGHT ROAST BEEF



Overnight Roast Beef image

Number Of Ingredients 7

6 lb sirloin tip roast
2 jars mushroom gravy
2 packages dry onion soup mix
1 cup Italian dressing
2 cans mushrooms
3 carrots roughly cut (optional)
6 quartered small red or white potatoes (optional)

Steps:

  • Preheat oven to 350*F Put sirloin in roasting pan. Pour remaining ingredients over top. Cover roast with a lid or foil. Roast in oven for 3 hours. Remove meat from gray and cool for 30 minutes. Cover both meat and gravy well and refrigerate overnight. The next day skim fat from gravy. Preheat oven to 350*F Slice meat into thick slices - thickness depends on your preference. Add sliced meat to a casserole dish, (add carrots & potatoes if desired now) and top with gravy. (Add carrots & potatoes if desired now) Cook for 1 hour. Serve immediately.

Nutrition Facts : ServingSize 12

OUR 20+ BEST LEFTOVER ROAST BEEF RECIPES (+LEFTOVER ROAST BEEF SALAD)



Our 20+ BEST Leftover Roast Beef Recipes (+Leftover Roast Beef Salad) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Main Course

Time 35m

Number Of Ingredients 5

Leftover roast beef
1/4 onions (finely diced)
1/2 cup celery (finely diced)
3/4 cup Greek yogurt or mayo
Kosher salt and black pepper to taste

Steps:

  • Chop or shred the roast beef, then process in a food processor.
  • In a bowl, combine beef and all other ingredients.

Nutrition Facts : Calories 275 kcal, ServingSize 1 serving

SUNDAY NIGHT ROAST BEEF AND GRAVY WITH EASY RICE



Sunday Night Roast Beef and Gravy with Easy Rice image

Provided by Food Network

Categories     main-dish

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 23

1 (3 to 3 1/2-pound) bottom round rump roast, at room temperature
1 teaspoon Essence, recipe follows
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
1/2 large yellow onion, sliced
3 sprigs fresh thyme
3 cups canned low-sodium beef broth
2 tablespoons cornstarch
1/4 cup water
Easy Rice, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 cups long-grain white rice
4 cups water or canned, low-sodium chicken broth
1 tablespoon unsalted butter
1 1/2 teaspoons salt

Steps:

  • Preheat the oven to 275 degrees F.
  • Season the meat on all sides with the Essence, salt, and pepper. Heat the oil in a large Dutch oven and brown on all sides, about 4 minutes per side. Remove the roast from the pan and add the onion slices and thyme sprigs. Place the roast on top of the onions, fat side up. Add the beef broth to the pan and place in the oven, uncovered. Roast until the beef is tender and registers an internal temperature of 130 to 135 degrees F, about 1 1/2 to 2 hours.
  • Transfer the roast to a platter or cutting board and let rest for 15 minutes before carving.
  • Meanwhile, use a slotted spoon to discard the onions and thyme sprigs. Place the Dutch oven over medium-high heat to heat the beef drippings. Combine the cornstarch and water in a small bowl until dissolved. Add the cornstarch mixture to the beef drippings and bring to a boil. Cook, stirring constantly, until slightly thickened, 2 to 3 minutes. Remove from the heat and carefully transfer to a gravy boat or decorative bowl.
  • Carve the beef thinly and arrange the slices on large plates with rice on the side. Drizzle gravy over each portion and serve alongside of the Easy Rice.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
  • In a 2-quart saucepan, combine the rice, water, butter and salt, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork before serving.

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