Basic Roast Beef Recipes

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CLASSIC ROAST BEEF



Classic Roast Beef image

Here's a timeless roast beef recipe that can be made with rump roast, round roast, or sirloin roast. Slow-roasting on low heat works magic on tougher cuts of meat and provides a tender roast beef recipe you'll love!

Provided by Elise Bauer

Categories     Dinner     Budget     Beef     Beef Roast

Time 5h8m

Yield 6

Number Of Ingredients 7

3 to 3 1/2 pounds (1.3 to 1.6 kg) of Boneless Rump Roast (pick an end cut with a layer of fat if you can)
1 tablespoon extra virgin olive oil
8-10 slivers of garlic (3 to 4 cloves, sliced in half or into thirds)
Salt and pepper
For the gravy:
Red wine, water, and or beef stock
Cornstarch

Steps:

  • Salt the roast and let it come to room temp: The beef should be brought as close to room temperature as possible before you start to roast it, so that it cooks more evenly. Remove it from the refrigerator at least 1 hour, preferably 2 hours, before cooking. Open the wrapping, sprinkle all sides with salt, and wrap it up again.
  • Preheat the oven to 375°F: (190°C). Move a rack to the center of the oven, and place the other one underneath.
  • Roast to an internal temp of 135°F to 140°F: When juices start to drip from the roast, and it is browned on the outside, check the roast's internal temperature with a meat thermometer. Remove the roast from the oven when the internal temperature of the roast is 135°F to 140°F (for medium rare meat).

Nutrition Facts : Calories 527 kcal, Carbohydrate 2 g, Cholesterol 188 mg, Fiber 0 g, Protein 59 g, SaturatedFat 10 g, Sodium 128 mg, Sugar 0 g, Fat 28 g, ServingSize Serves 4-6, UnsaturatedFat 0 g

SIMPLE BEEF POT ROAST



Simple Beef Pot Roast image

This pot roast recipe and technique could not be easier. The vegetables break down, combining with the meat's juices to create a sauce! Warm, hearty, and delicious! Serve over horseradish mashed potatoes.

Provided by Chef John

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h30m

Yield 6

Number Of Ingredients 9

1 tablespoon vegetable oil
3 ½ pounds beef chuck pot roast
2 teaspoons salt
1 teaspoon ground black pepper
1 cup diced carrots
1 cup diced celery
1 cup diced onion
¼ cup butter
1 teaspoon dried rosemary

Steps:

  • Preheat the oven to 275 degrees F (135 degrees C).
  • Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.
  • Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.
  • Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.

Nutrition Facts : Calories 506.9 calories, Carbohydrate 5.6 g, Cholesterol 140.6 mg, Fat 39.2 g, Fiber 1.5 g, Protein 31.7 g, SaturatedFat 16.8 g, Sodium 883.5 mg, Sugar 2.5 g

EASY ROAST BEEF



Easy roast beef image

This easy roast beef recipe with carrots and a simple gravy is ideal for a stunning Sunday dinner for the family. It takes just 15 minutes to prepare

Provided by James Martin

Categories     Dinner, Main course

Time 1h15m

Yield Serves 4

Number Of Ingredients 7

1 tsp plain flour
1 tsp mustard powder
950g beef top rump joint (see tip below)
1 onion, cut into 8 wedges
500g carrots, halved lengthways
1 tbsp plain flour
250ml beef stock

Steps:

  • Heat oven to 240C/220C fan/gas 9.
  • Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 950g beef top rump joint.
  • Put 1 onion, cut into 8 wedges, and 500g carrots, halved lengthways, into a roasting tin and sit the beef on top, then cook for 20 mins.
  • Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.
  • Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm.
  • Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.
  • For the gravy, put the tin with all the meat juices and onions back onto the hob.
  • Stir in 1 tbsp plain flour, scraping all the stuck bits off the bottom of the tin. Cook for 30 seconds, then slowly stir in 250ml beef stock, little by little.
  • Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.

Nutrition Facts : Calories 546 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 52 grams protein, Sodium 0.65 milligram of sodium

BASIC POT ROAST



Basic Pot Roast image

A classic Basic Pot Roast recipe

Provided by Betty Wason

Categories     Beef     Herb     Onion     Carrot     Winter     House & Garden

Yield Makes 6-8 Servings, with some meat left over

Number Of Ingredients 11

1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
5 pound rump of beef
2 or 3 tablespoons fat or oil
2 onions, sliced, or 10-12 small white onions, peeled
1 or 2 carrots, scraped and cubed
Herbs and other seasonings as desired
N/A seasoning
1 cup liquid (wine, bouillon, tomatoes, vegetable broth, etc.)
Other vegetables as desired

Steps:

  • Season the flour with the salt and pepper and pound the mixture into the meat with the edge of a plate. Brown meat on all sides in the hot fat or oil. Add the onions, cover and cook over low heat 10 minutes. Add the carrots, herbs, seasonings and liquid. Cover tightly and simmer 3 1/2 - 5 hours, until meat is fork tender. Add desired vegetables during the last 20 or 30 minutes.
  • Pot Roast Variations
  • 1. For part of the liquid, use a 10-ounce can (1 1/3 cups) of puréed tomatoes. For seasoning, add 1 tablespoon minced parsley or dill. When the meat has been removed from the pan, add 1 cup sour cream to the sauce.
  • 2. For the liquid, use 3/4 cup dry white wine, 2 tablespoons brandy or rum, and 1 tablespoon chili sauce. For seasoning, add 4-6 coriander seeds and 12 peppercorns.
  • 3. For the liquid, use 1/2 cup syrup from canned fruit, 2 tablespoons vinegar, 1/2 cup water, 1 beef bouillon cube. For seasoning, add a pinch of powdered fennel and a teaspoon of minced dill.
  • 4. For the liquid, use half dry vermouth, half chicken bouillon.

BASIC ROAST BEEF



Basic Roast Beef image

Nothing is better for Sunday dinner then a beef roast. This recipe is so tasty and goes well with any side dish.-Virginia Vail, Lake Monroe, Florida

Provided by Taste of Home

Categories     Dinner

Time 3h35m

Yield 14 servings.

Number Of Ingredients 6

1 beef rump roast or bottom round roast ( about 3-1/2 pounds)
Salt and pepper
1 large onion, sliced
GRAVY:
2 tablespoons all-purpose flour
2 cups water

Steps:

  • Place beef, fat side up, on rack in a roasting pan. Season with salt and pepper; top with onion slices. Add enough water to pan to cover the bottom. Bake at 350° for 3-1/2 hours or until tender. For gravy, mix flour with water; stir into pan drippings, cooking over medium heat until gravy has thickened., First Day: Pot Roast. Place peeled carrots and halved peeled potatoes in with the roast during the last 1-1/2 hours of cooking., Second Day: Sweet-and-Sour Beef. Heat chunks of leftover beef in sweet-and-sour sauce and serve over cooked noodles. To make sauce, saute 1/2 cup chopped celery and 1/4 cup chopped onion in 2 tablespoons butter until tender. Stir in 1 tablespoon flour. Add 1/4 cup sugar, 1/4 cup vinegar and 1/4 cup water. Stir until slightly thickened., Third Day: Beef Stew. Heat gravy and chunks of beef in a pan, along with leftover potatoes and carrots., Fourth Day: Beef over Rice. Heat leftover beef and gravy and serve over cooked rice., Fifth Day: Meat Pie. Place leftover meat chunks, gravy, peas and carrots in pie plate. Top with you favorite pie crust or biscuits. Bake at 350° for 30-45 minutes or until crust is golden.

Nutrition Facts :

QUICK & EASY ROAST BEEF



Quick & Easy Roast Beef image

I was too lazy to go out to dinner, had a small roast defrosted, and needed to cook quickly because it was getting late. This is what I had in the house so I cooked it.

Provided by Nado2003

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs beef roast
3 -4 medium potatoes (skin on, chunk into 2-inch cubes)
1 cup yam (cubed)
1 large onion (chop 1-inch pieces)
8 ounces mushrooms (whole)
3 garlic cloves (smashed)
1 tablespoon canola oil
1 teaspoon garlic salt
1/2 teaspoon pepper
2 tablespoons Greek yogurt
1 teaspoon prepared horseradish

Steps:

  • Preheat oven to 375 degrees.
  • Heat oil in 10" or 12" cast iron pan on medium to medium high.
  • sear meat on all sides.
  • Add potatoes cut side down to brown at the same time meat is browning, don't crowd.
  • remove meat to platter and brown remaining potatoes and kabocha (yam or squash).
  • remove potatoes and kabocha to same plater.
  • add onion to pan and brown until almost carmelized.
  • add garlic to pan and cook 1 minute, then remove both from pan.
  • Add mushrooms to pan and cook about 1 minute (add a little water, wine or broth if dry). Remove from pan.
  • Turn burner off.
  • In same cast iron pan, layer potatoes and kabocha into the bottom of pan, then add onions and garlic, put roast on top, then surround with mushrooms.
  • Put into preheated oven and bake 40 minutes (20 minutes per pound of meat).
  • Optional: Mix yogurt and horseradish well to make horsey sauce.
  • Remove pan from oven, cover with foil (to keep moisture in pan), rest for 10 minutes. Carve and serve with horsey sauce.

Nutrition Facts : Calories 507.1, Fat 13.2, SaturatedFat 4.1, Cholesterol 149.7, Sodium 187, Carbohydrate 44.2, Fiber 6.3, Sugar 4.3, Protein 55.3

EASY ROAST BEEF



Easy Roast Beef image

This is a pretty fool proof way to make a roast beef. You can add or subtract any seasoning you want. * I don't add salt before cooking as it will draw out the juices. *Always check your roast with a meat thermometer, to get a perfect roast. I use a digital read thermometer. see bottom of directions for timetable. *Remember that the roast will continue cooking after you remove from the oven and let it sit. Usually about 5-10 degrees, so keep that in mind when you go to read the temperature *Allow the roast to sit for 10-15 minutes after removing from oven, so that the juices can redistribute, before you slice it.

Provided by ItalianMomof2

Categories     Roast Beef

Time 59m

Yield 1 Roast, 6 serving(s)

Number Of Ingredients 4

3 -4 lbs roast beef
1/8 cup olive oil
1 teaspoon garlic powder
2 teaspoons fresh ground black pepper

Steps:

  • Preheat Oven to 500 Degrees.
  • Remove Roast beef from package and rinse under cold water. Pat dry with paper towels.
  • Rub Olive Oil all over roast and put in roasting pan on a rack. (FAT SIDE UP).
  • Sprinkle Garlic Powder and Black Pepper all over roast.
  • Put in oven and roast at 500 degrees for 20 minutes.(do NOT open oven door during this step. You want the intense hot heat to "sear" the roast and keep in all the juices.).
  • After 20 minutes, lower the oven temperature to 300 degrees and continue roasting for at that temperature for 18 minutes per pound.
  • *3lb Roast- 54 minutes
  • *4lb Roast-72 minutes
  • I generally start checking the temperature after 45 minutes of cooking at 300 degrees. When the roast reaches the required temperature (see below) remove from oven and let sit for 10-15 minutes.
  • Timetable.
  • Rare- 125-130 degrees.
  • Medium rare- 130-140 degrees.
  • Medium- 145-150 degrees.
  • Well Done-155-165 degrees.
  • After allowing the roast to "rest" Slice and Serve!
  • Enjoy!

EASY ROAST BEEF



Easy Roast Beef image

Categories     Sauce     Beef     Bake     Roast     Fall

Yield Serves 18; 3 ounces beef per serving

Number Of Ingredients 10

Olive oil spray
1 5-pound beef rump roast, all visible fat discarded
2 tablespoons olive oil
1 tablespoon Chili Powder (page 277) or no-salt-added chili powder
1 medium onion, thinly sliced
2 medium carrots, thinly sliced
1 large rib of celery, thinly sliced
1/2 cup dry red wine (regular or nonalcoholic) (plus more as needed)
1 tablespoon Worcestershire sauce (lowest sodium available)
1/2 teaspoon salt

Steps:

  • Preheat the oven to 350°F. Lightly spray a roasting pan with olive oil spray. Set aside.
  • Rub the beef on all sides with the oil. Sprinkle with the Chili Powder. Using your fingertips, gently press the Chili Powder so it adheres to the beef. Transfer the beef to the roasting pan. Put the onion, carrots, and celery around the beef.
  • In a small bowl, stir together the wine and Worcestershire sauce. Pour over the beef.
  • Bake for 1 hour 30 minutes, or until a meat thermometer inserted in the thickest part of the beef registers almost the desired doneness. If the beef begins to dry out during cooking, baste with additional wine. Don't use the drippings for basting. Leaving the pan juices in the pan, transfer the beef to a cutting board, retaining the pan juices. Let stand, lightly covered with aluminum foil, for 10 to 15 minutes to continue cooking. Thinly slice the beef. Arrange on a platter.
  • Meanwhile, skim the fat from the pan juices or remove the juices with a bulb baster and discard the fat. Stir the salt into the pan juices. Spoon over the sliced beef.
  • Cook's Tip on Beef Temperatures
  • Use a meat thermometer or an instant-read thermometer to determine the internal temperature. To be safe, cook beef to at least 160°F. For well-done, cook to 170°F.
  • Cook's Tip on Separating Fat from Pan Juices
  • A gravy separator, which looks like a measuring cup with a spout coming from the bottom, makes it easy to remove the fat from pan juices. Pour all the pan juices into the separator. After the fat rises to the top, simply pour the fat-free juice out of the bottom until the fat layer falls to the level of the spout. Discard what remains in the separator.
  • Nutrition Information
  • (Per serving)
  • Calories: 178
  • Total fat: 5.0g
  • Saturated: 1.5g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 3.0g
  • Cholesterol: 63mg
  • Sodium: 110mg
  • Carbohydrates: 2g
  • Fiber: 1g
  • Sugars: 1g
  • Protein: 28g
  • Calcium: 12mg
  • Potassium: 255mg
  • Dietary Exchanges
  • 3 lean meat

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