Beef Honey Roast Recipes

HONEY-GLAZED BLACK PEPPER ROAST BEEF

Steps:

• Preheat oven to 400°F.
• Rub beef all over with pepper and salt and place on a rack fitted into a roasting pan. Roast for 45 minutes.
• Meanwhile, whisk together honey, vinegar and oil in a medium bowl.
• After 45 minutes of roasting, brush beef all over with honey mixture. Continue to cook 15 minutes more then reduce the oven temperature to 350°F.
• Continue to roast for an additional 10-30 minutes or until an instant-read thermometer inserted into thickest part of roast reads 125°F for medium-rare, brushing every 10 minutes with the glaze.
• Transfer to a cutting board, tent with foil and let rest for 15 minutes before slicing (internal temperature will rise 5° to 10°). Serve with pan juices drizzled over the top.

HONEY AND MUSTARD GLAZED ROAST BEEF

Steps:

• Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5. In a small bowl mix together the honey and mustard. Place the joint on a chopping board and make several slits over it's surface. Season and rub the mixture over the surface of the joint and into the slits. Place the joint on a metal rack in a large roasting tin and open roast for the preferred calculated cooking time, basting occasionally with any rich meat juices. Serve hot with all the trimmings or eat cold in sandwiches or wraps. Why not try our Roast Beef Wraps with Watercress and Radish Raita recipe?

STOUT & HONEY BEEF ROAST

Steps:

• Place potatoes, carrots and onion in a 5-qt. slow cooker. Cut roast in half; transfer to slow cooker. In a small bowl, combine next 9 ingredients; pour over top. Cook, covered, on low until meat and vegetables are tender, 8-10 hours., Slice beef and keep warm. Strain cooking juices, reserving vegetables and 1 cup liquid. Skim fat from reserved liquid; transfer liquid to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with beef and vegetables. If desired, top with fresh thyme.

RED WINE POT ROAST WITH HONEY AND THYME

Steps:

• Preheat the oven to 350 degrees F.
• Season roast with salt and pepper. Heat oil in large oven-safe pot or Dutch oven over high heat for a couple minutes. Add the meat and brown well on all sides, about 10 minutes total. Remove and set aside on a plate. Lower heat to medium and saute onions, garlic, and carrots for 5 minutes. Add the broth, wine, honey, and thyme, stir to combine, and then add the roast back to the pot.
• Cover pot and transfer to oven. Bake for 2 hours, turning the meat over twice. Add the potatoes to the pot and bake, uncovered, for another 30 to 45 minutes longer until both the potatoes and the meat are fork-tender.

HONEY GARLIC ROAST

Steps:

• THE NIGHT BEFORE: Pour honey-garlic sauce into a large oven safe baking dish. Roll the roast all around so that the marinade is all over the sides. Stick a dinner fork in each end. Cover and refrigerate but keep flipping, using the forks, from time to time.
• DINNER TIME: Set oven to 350°F Remove forks and place a meat thermometer in the center of the roast. Cook for about 2 hours, checking the thermometer occasionally for desired wellness.
• When roast is almost done, take it out, wrap it in foil and let it rest for about 10 minutes before slicing. It will continue to cook in the foil, but will also retain juices.

POLYNESIAN ROAST BEEF

Steps:

• Cut roast in half; brush with browning sauce if desired. Combine the flour, salt and pepper; rub over meat. Place onion in a 3-qt. slow cooker; top with roast. , Drain pineapple, reserving juice; refrigerate the pineapple slices. In a small bowl, combine the brown sugar, cornstarch and ginger; whisk in the broth, soy sauce, garlic and reserved pineapple juice until smooth. Pour over meat. Cook, covered, on low for 6-8 hours. , Add pineapple and green pepper. Cook 1 hour longer or until meat is tender.