Black Angus Beef Roast Recipes
BLACK ANGUS BEEF ROAST
It has been quite some time since I made a beef roast because of the escalating price. I got this Black Angus Roast reduced @ Sam's Club, & although still quite pricey it was worth the money since it was Black Angus. My Beef Loving husband was ever so pleased when he came home & found out what I was making. I served it with...
Provided by Rose Mary Mogan
Categories Beef
Time 3h25m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 300 degrees F. Spray Dutch oven or cast iron skillet with lid with cooking spray, & set aside till needed. These are some of the main ingredients used for this recipe.
- 2. Wash and prep veggies, add some to bottom of dish, and reserve a few to place along the out side of the roast.
- 3. Season roast on all sides with spices of choice. Add about half of the flour to the veggies on the bottom of dish. Now place beef roast on top.
- 4. Arrange veggies around the outer perimeter of the roast.
- 5. Sprinkle roast with onion soup mix & remaining flour
- 6. Add in 2 cups of the broth, more liquid will be created while the roast cooks.
- 7. Place in a 300 degree preheated oven and cook for about 3 hours or as desired, mine was a bit pink towards the middle and we prefer it that way. Remove from oven allow to rest about 10 minutes, then Remove roast from dish, and use an electric knife to slice for easier carving. Add vegetables around roast then serve and enjoy with other sides of choice and your favorite bread.
EASY POT ROAST
This easy pot roast is made traditionally in a pot on the stove and slow-cooked until tender and juicy.
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F149°C.
- Season roast heavily with salt and pepper. Heat oil in a Dutch oven. Sear roast for a couple minutes on each side over medium-high heat, until nicely browned. Transfer roast to large plate.
- Add onion and garlic to the pot, stirring over medium heat until onions are soft. Stir in flour and tomato paste, followed by stock and Worcestershire sauce. Stir and scrape browned bits from bottom of pot. Add roast back to pot, cover tightly and place in oven. (Optional: transfer roast and liquid to a slow cooker, cover and cook on low 6 to 7 hours until tender.)
- Cook for 3 hours, turn roast, add rosemary and cook approximately one more hour, until completely tender.
- Transfer roast to cutting board and tent with foil. Remove rosemary and, using a ladle, skim fat from liquid. Place Dutch oven on stovetop and bring contents to a boil.
- Slice pot roast against the grain or pull in bite-size pieces. Serve with reduced sauce.
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