Easy Roast Beef Dry Method Recipes

EASY ROAST BEEF (DRY METHOD)

Steps:

• This works well for almost any size roast! I've used it for roasts as small as 3 and as large as 10, with nearly identical results. Best cuts to start with are large, tender cuts of beef - such as a rib or sirloin roast. Sirloin-tip, rump, rolled-rump, eye-of-round or top-round roasts will also benefit from this cooking method if they are graded prime or choice.
• Preheat oven to 375 degrees.
• Season roast with salt and pepper, garlic salt, steak seasoning or whatever you like, including not at all. You can also add onions and/or carrots to your dish if you wish. They will be VERY well done, but I think they are delicious.
• Put the roast fat side down in a roasting pan or a Pyrex baking pan. I don't recommend using a rack under the meat, but that's just my preference.
• Put roast in oven for one hour. For a 7 PM meal, you can start it as late as 11 AM; for a 6 PM you can start it as late as 10 AM, and so forth. Or you can start it at whatever time you get up, which is what I usually do, since I leave for work at 8.
• At the end of the hour, turn the oven off, BUT DON'T OPEN THE OVEN DOOR! If there are going to be people in the house during the day, I put a note on the oven door saying DO NOT OPEN.
• About an hour before your meal, turn the oven back on to 375 degrees for 45 minutes. I usually put my potatoes, wrapped in aluminum foil, in at this time. At the end of the 45 minutes, take the roast out, and let it stand for 5 to 10 minutes. It's going to look burnt, but the meat will be wonderful! The pan drippings make great gravy, too!
• Carve and enjoy!

EASY ROAST BEEF

Steps:

• Preheat the oven to 350°F. Lightly spray a roasting pan with olive oil spray. Set aside.
• Rub the beef on all sides with the oil. Sprinkle with the Chili Powder. Using your fingertips, gently press the Chili Powder so it adheres to the beef. Transfer the beef to the roasting pan. Put the onion, carrots, and celery around the beef.
• In a small bowl, stir together the wine and Worcestershire sauce. Pour over the beef.
• Bake for 1 hour 30 minutes, or until a meat thermometer inserted in the thickest part of the beef registers almost the desired doneness. If the beef begins to dry out during cooking, baste with additional wine. Don't use the drippings for basting. Leaving the pan juices in the pan, transfer the beef to a cutting board, retaining the pan juices. Let stand, lightly covered with aluminum foil, for 10 to 15 minutes to continue cooking. Thinly slice the beef. Arrange on a platter.
• Meanwhile, skim the fat from the pan juices or remove the juices with a bulb baster and discard the fat. Stir the salt into the pan juices. Spoon over the sliced beef.
• Cook's Tip on Beef Temperatures
• Use a meat thermometer or an instant-read thermometer to determine the internal temperature. To be safe, cook beef to at least 160°F. For well-done, cook to 170°F.
• Cook's Tip on Separating Fat from Pan Juices
• A gravy separator, which looks like a measuring cup with a spout coming from the bottom, makes it easy to remove the fat from pan juices. Pour all the pan juices into the separator. After the fat rises to the top, simply pour the fat-free juice out of the bottom until the fat layer falls to the level of the spout. Discard what remains in the separator.
• Nutrition Information
• (Per serving)
• Calories: 178
• Total fat: 5.0g
• Saturated: 1.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 3.0g
• Cholesterol: 63mg
• Sodium: 110mg
• Carbohydrates: 2g
• Fiber: 1g
• Sugars: 1g
• Protein: 28g
• Calcium: 12mg
• Potassium: 255mg
• Dietary Exchanges
• 3 lean meat

EASY ROAST BEEF

Steps:

• Heat oven to 240C/220C fan/gas 9.
• Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 950g beef top rump joint.
• Put 1 onion, cut into 8 wedges, and 500g carrots, halved lengthways, into a roasting tin and sit the beef on top, then cook for 20 mins.
• Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.
• Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm.
• Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.
• For the gravy, put the tin with all the meat juices and onions back onto the hob.
• Stir in 1 tbsp plain flour, scraping all the stuck bits off the bottom of the tin. Cook for 30 seconds, then slowly stir in 250ml beef stock, little by little.
• Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.

EASY BEEF ROAST

Steps:

• Rub the rump roast with the pepper and put in good size roaster.
• Add rest of the ingredients, except flour and water.
• Cover.
• Roast in a 350* oven for approximately 2 hours.
• Use your thermometer for the doneness you prefer.
• I like an inner temperature of 150*.
• Baste every so often to keep meat moist.
• When done take out meat cover with foil and let it rest.
• Mix your flour and water in a jar with a cover and shake quickly. This removes any and all lumps.
• Put your pan on the burner, pour in the flour/water mixture; stir until thickened.
• If you like a thinner gravy just add water. If you like a darker, richer color to your gravy add a"seasoning and browning sauce".
• Now you are ready to thinly slice your meat.