Beef Roast Dinner Recipes

BEEF ROAST DINNER

Beef Roast Dinner image

Because this healthy dish is slow-cooked, you can use less expensive roasts with results as mouthwatering as the more costly cuts. Change up the veggies for variety, nutrition or to suit your tastes!-Sandra Dudley, Bemidji, Minnesota

Provided by Taste of Home

Categories Dinner

Time 7h25m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 pound red potatoes (3-4 medium), cubed
1-1/2 cups fresh baby carrots
1 medium green pepper, chopped
1 medium parsnip, chopped
1/4 pound small fresh mushrooms
1 small red onion, chopped
1 beef rump roast or bottom round roast (3 pounds)
1 can (14-1/2 ounces) beef broth
3/4 teaspoon salt
3/4 teaspoon dried oregano
1/4 teaspoon pepper
3 tablespoons cornstarch
1/4 cup cold water

Steps:

Place vegetables in a 5-qt. slow cooker. Cut roast in half; place over vegetables. Mix broth and seasonings; pour over roast. Cook, covered, on low until meat and vegetables are tender, 7-9 hours., Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.

Nutrition Facts : Calories 304 calories, Fat 8g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 533mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges

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

Ingredients

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!

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