Easy Saucy Roast Beef Recipes

AWESOME ROAST BEEF

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.

SIMPLE BEEF POT ROAST

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.
• Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.
• Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.

EASY ROAST BEEF

Steps:

• Preheat Oven to 500 Degrees.
• Remove Roast beef from package and rinse under cold water. Pat dry with paper towels.
• Rub Olive Oil all over roast and put in roasting pan on a rack. (FAT SIDE UP).
• Sprinkle Garlic Powder and Black Pepper all over roast.
• Put in oven and roast at 500 degrees for 20 minutes.(do NOT open oven door during this step. You want the intense hot heat to "sear" the roast and keep in all the juices.).
• After 20 minutes, lower the oven temperature to 300 degrees and continue roasting for at that temperature for 18 minutes per pound.
• *3lb Roast- 54 minutes
• *4lb Roast-72 minutes
• I generally start checking the temperature after 45 minutes of cooking at 300 degrees. When the roast reaches the required temperature (see below) remove from oven and let sit for 10-15 minutes.
• Timetable.
• Rare- 125-130 degrees.
• Medium rare- 130-140 degrees.
• Medium- 145-150 degrees.
• Well Done-155-165 degrees.
• After allowing the roast to "rest" Slice and Serve!
• Enjoy!

EASY SAUCY ROAST BEEF

Steps:

• Preheat oven to 350 degrees.
• Place beef roast in roasting pan on top of a roast rack so that it is not laying flat on the pan bottom.
• Cover beef with montreal steak seasoning so that you don't even see the beef surface; if you don't have the seasoning, you can sub salt and lots of fresh cracked pepper and maybe a touch of garlic powder (but it won't be exactly the same).
• Roast beef for about 45 minutes to 1 hour depending on size; you can use meat thermometer to check if you like, meat should be at medium rare.
• Let meat rest for a few minutes; while this is going on, mix 3 cups cold water with 2 packages brown gravy mix (a whisk really helps here).
• After a few minutes, slice roast beef as thin or thick as you like; my family likes it about a 1/2 to 3/4 inch thick. Set aside a few slices for those who like their meat medium rare.
• Drain pan drippings from roast pan into a large frying pan, add gravy mixture, stir until it starts to bubble.
• Place roast beef slices that you want to be well done into pan with gravy, cook and let gravy reduce a bit, about 10 minutes or so.
• Put well done beef and also saved medium rare slices onto a serving platter and drizzle last bits of gravy over all. Enjoy!