Besteverbeefroast Recipes

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BEST ROAST BEEF



Best Roast Beef image

Provided by Jamie Oliver

Categories     main-dish

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 15

1 (5 1/2-pound) fore-rib, wing-rib or sirloin of beef, French trimmed (2.5 kilograms)
Sea salt and freshly ground black pepper
Olive oil
3 red onions, halved
2 bulbs garlic, plus 4 cloves garlic, peeled
7 pounds (3 kilograms) roasting potatoes, peeled
3 rosemary sprigs
2 thumb-sized pieces ginger, peeled and diced
1/2 bottle robust red wine
Yorkshire pudding, recipe follows
1/2 pint (285 milliliters) milk
4 ounces (115 grams) all-purpose flour
Pinch salt
3 eggs
Vegetable oil

Steps:

  • Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop.
  • Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.
  • Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.
  • While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.
  • After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.
  • Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.
  • Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.
  • Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.
  • Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug. Serve with Yorkshire puddings.
  • Preheat oven to 450 degrees F.
  • Mix the batter ingredients together. Let rest for 10 minutes
  • Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.

BEST EVER ROAST BEEF



Best Ever Roast Beef image

This is the best roast beef recipe ever, and it's great for family dinners! Cube leftover meat and save any extra sauce; they'll add new flavor to basic fried rice. -Caroline Flynn, Troy, New York

Provided by Taste of Home

Categories     Dinner

Time 7h15m

Yield 6 servings.

Number Of Ingredients 11

1 boneless beef chuck roast (4 pounds), trimmed
1 large sweet onion, chopped
1-1/3 cups plus 3 tablespoons water, divided
1 can (10-1/2 ounces) condensed French onion soup
1 cup packed brown sugar
1/3 cup reduced-sodium soy sauce
1/4 cup cider vinegar
6 garlic cloves, minced
1 teaspoon ground ginger
1/4 teaspoon pepper
3 tablespoons cornstarch

Steps:

  • Cut roast in half. Transfer to a 5-qt. slow cooker; add onion and 1-1/3 cups water. In a small bowl, combine the soup, brown sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over top. Cover and cook on low until meat is tender, 7-8 hours., Remove meat to a serving platter and keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with roast.

Nutrition Facts : Calories 718 calories, Fat 29g fat (11g saturated fat), Cholesterol 199mg cholesterol, Sodium 1056mg sodium, Carbohydrate 48g carbohydrate (40g sugars, Fiber 1g fiber), Protein 62g protein.

BEST EVER BEEF ROAST



Best Ever Beef Roast image

This is a family favorite, very juicy and tender. Makes for a great gravy, Great recipe for dinner guest!

Provided by saracrocker

Categories     < 30 Mins

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 1/2-3 lbs beef roast
5 russet potatoes (cut into bit size pieces)
1 (16 ounce) bag baby carrots
1 small onion (cut up)
2 garlic cloves
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1 (14 ounce) can beef broth
1 (10 ounce) can cream of mushroom soup
salt and pepper

Steps:

  • Place cut up potatoes carrots and onion in bottom of crock pot.
  • salt and pepper roast and lay on top of vegetables.
  • In a bowl mix the remaining ingredients and pour over roast.
  • cover and cook on high for the first hour, reduce to medium and cook for another 4 to 5 hours.

THE BEST OVEN ROASTED BEEF EVER!



The Best Oven Roasted Beef Ever! image

My husband's grandfather was famous for this easy and delicious top round beef roast. Prep is quick, easy, and calls for less than 5 ingredients (not counting the beef, of course). The pan drippings make an out of this world gravy when whisked with a bit of flour. This is best served with mashed potatoes and oven roasted asparagus or broccoli (place veggies on jelly roll pan, drizzle with olive oil and salt and pepper, roast at 400F for about 20 minutes while the beef rests and you prepare the gravy). Please post pictures and ENJOY!

Provided by Adria82

Categories     Meat

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

3 lbs beef eye round
1 -2 sweet onion, halved and sliced
1/4 cup prepared yellow mustard
kosher salt
fresh black pepper
1/8-1/4 cup flour, for gravy

Steps:

  • Preheat oven to 325F.
  • Rub salt and pepper into beef roast.
  • Massage mustard into beef roast.
  • Set beef roast in desired roasting pan and cover with sliced onions.
  • Add a small amount of water to the bottom of the pan if you wish.
  • Cover with aluminum foil and roast about 1 hour.
  • Uncover and roast for 30 minutes more.
  • Cooking time will be less for medium/rare. Use a meat thermometer as your guide.
  • Remove roast from oven and transfer roast and onions to serving dish. Cover with foil and LET REST FOR 20 MINUTES.
  • Place roaster pan on burner (or transfer liquids to burner-safe pan) on medium heat and whisk in flour to create a gravy.
  • Slice beef very thinly and serve with mashed potatoes, roasted veggies, and gravy.

Nutrition Facts : Calories 305, Fat 7.3, SaturatedFat 2.4, Cholesterol 133.8, Sodium 254.6, Carbohydrate 4.2, Fiber 0.7, Sugar 0.9, Protein 52.2

BEEF POT ROAST



Beef Pot Roast image

This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish.

Provided by Teresa C. Rouzer

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 2h20m

Yield 8

Number Of Ingredients 7

2 teaspoons olive oil
4 pounds boneless chuck roast
1 onion, chopped
2 cloves garlic, minced
2 bay leaves
1 teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
  • Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

Nutrition Facts : Calories 550.6 calories, Carbohydrate 1.6 g, Cholesterol 161 mg, Fat 41.9 g, Fiber 0.3 g, Protein 39.4 g, SaturatedFat 16.6 g, Sodium 445.7 mg, Sugar 0.6 g

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