Classic Roast Beef Recipes

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CLASSIC STANDING BEEF RIB ROAST



Classic Standing Beef Rib Roast image

A standing rib roast is a very special treat and traditional holiday fare. Follow this simple recipe and you'll be sure to enjoy the results!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 2h55m

Yield 8

Number Of Ingredients 6

1 (7 pound) standing rib roast
⅛ teaspoon salt
1 pinch ground black pepper
6 tablespoons red wine
2 cups Swanson® Beef Stock or Swanson® Unsalted Beef Stock
¼ cup all-purpose flour

Steps:

  • Heat the oven to 325 degrees F. Season the beef with the black pepper. Place the beef into a roasting pan, rib-side down.
  • Roast for 2 hours 20 minutes for medium-rare or until desired doneness. Remove the beef to a cutting board and let stand for 20 minutes.
  • Spoon off any fat from the pan drippings. Stir the wine in the pan and heat over medium-high heat to a boil, stirring to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook for 5 minutes. Pour the wine mixture through a fine mesh sieve into a 2-quart saucepan.
  • Stir the stock and flour in a medium bowl with a whisk. Gradually add the stock mixture to the saucepan, stirring with a whisk. Cook and stir over medium heat for 5 minutes or until the mixture boils and thickens. Season with additional salt and black pepper, if desired. Serve the stock mixture with the beef.

Nutrition Facts : Calories 551.1 calories, Carbohydrate 3.9 g, Cholesterol 142.4 mg, Fat 37.1 g, Fiber 0.1 g, Protein 45.2 g, SaturatedFat 15 g, Sodium 273 mg, Sugar 0.8 g

CLASSIC POT ROAST FOR THE SLOW COOKER



Classic Pot Roast for the Slow Cooker image

For a classic pot roast-a tough cut of beef braised until succulent and tender-we start with a well-marbled chuck. Pair it with familiar carrots and potatoes and place in the slow cooker. This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 5h15m

Number Of Ingredients 10

1 tablespoon plus 1 teaspoon cornstarch
3/4 cup low-sodium chicken broth
3 tablespoons tomato paste
1 pound small Yukon Gold potatoes, scrubbed and halved
2 large carrots, cut into 2-inch pieces
1 medium yellow onion, cut into 1/2-inch wedges
2 tablespoons Worcestershire sauce
Coarse salt and freshly ground pepper
1 beef roast (3 pounds), preferably chuck, trimmed of excess fat
4 garlic cloves, mashed to a paste

Steps:

  • In a 5- to 6-quart slow cooker, stir together cornstarch and 2 tablespoons broth until smooth. Add remaining broth, tomato paste, potatoes, carrots, onion, and Worcestershire. Season with salt and pepper and toss.
  • Season roast with 1 teaspoon salt and 1/2 teaspoon pepper, and rub with garlic. Place on top of vegetables. Cover and cook on high until roast is fork-tender, 5 hours (or 8 hours on low).
  • Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; skim fat from pan juices, then pour through a fine-mesh sieve, if desired. Serve roast and vegetables drizzled with juices.

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