Besteverroastbeef 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.

PERFECT POT ROAST



Perfect Pot Roast image

Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 9

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Steps:

  • Preheat the oven to 275 degrees F.
  • Generously salt and pepper the chuck roast.
  • Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
  • Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
  • If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
  • With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
  • Add in the onions and the carrots, along with the fresh herbs.
  • Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

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.

AWESOME ROAST BEEF



Awesome Roast Beef image

This rump roast in mushroom soup and beef broth is tender and very moist. It's made in the slow cooker, and is very easy to make. Raw vegetables, such as carrots and potatoes, may be added at the start of the cooking time, if desired. My whole family loves this recipe. The leftovers also make great roast beef sandwiches.

Provided by Dawn

Categories     100+ Everyday Cooking Recipes

Time 8h15m

Yield 7

Number Of Ingredients 3

3 pounds rump roast
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed beef broth

Steps:

  • Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours.

Nutrition Facts : Calories 308.1 calories, Carbohydrate 3.3 g, Cholesterol 87.7 mg, Fat 16.1 g, Protein 35.3 g, SaturatedFat 5.4 g, Sodium 658.4 mg, Sugar 0.6 g

BEST EVER ROAST BEEF



Best Ever Roast Beef image

My mom would make this recipe on special occasions, and believe me, after eating this, EVERY occasion was special!! Absolutely heavenly!!

Provided by Beeracuda

Categories     Roast Beef

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 3

3 -4 lbs rump roast
2 (1 1/4 ounce) packets onion soup mix
2 (10 1/2 ounce) cans cream of mushroom soup

Steps:

  • Preheat oven to 325 degrees.
  • In a mixing bowl, combine all soups together, until smooth.
  • Place a large sheet of aluminum foil on a cooking sheet, large enough to cover entire roast, and then some.
  • Place roast on foil lined cooking sheet.
  • Pour soup mixture over roast, completely covering all areas of the meat.
  • Fold foil over the top of the roast, making sure not to touch the meat.
  • Pinch the ends of the foil together at the top, and along the sides, making sure the roast is completely sealed.
  • Puncture foil a few times with a fork, allowing steam to escape.
  • Place roast in oven.
  • Bake for 1 hour per pound at 325 degrees (approximately 3 to 4 hours).
  • After cooking time, open foil carefully.
  • Remove roast from baking sheet and place on a plate.
  • Pour gravy from foil into a serving bowl.
  • Slice roast as desired, and serve with gravy.
  • Enjoy!

Nutrition Facts : Calories 569.5, Fat 34, SaturatedFat 12.3, Cholesterol 138.9, Sodium 1716.8, Carbohydrate 13.8, Fiber 0.8, Sugar 3.8, Protein 49.5

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