THE BEST OVEN ROAST BEEF
This Best Oven Roast Beef is tender, flavorful and perfect every time! Sunday roast has been a tradition in our family for years. We hope you love this classic recipe as much as we do.
Provided by Echo Blickenstaff
Categories Dinner Main Course
Time 3h10m
Number Of Ingredients 5
Steps:
- Remove roast from refrigerator and allow to come to room-temperature (about 30-40 minutes). Preheat oven to 300 degrees. Trim excess fat from roast and generously rub all sides with Kosher salt.
- In a heavy roasting pan or Dutch oven, over medium-high heat, melt butter. Add roast to pan and sear on all sides for about one minute per side. You want the roast to be brown all over.
- Sprinkle onion soup mix over the roast and pour beef broth over the top and around the inside of the roasting pan.
- Cover and roast in the oven for 3 hours or until beef is fall-apart tender (add 40-60 minutes per pound over 3 pounds).
- Allow roast beef to rest 10-15 minutes, still covered or wrapped in foil, before carving. While the roast rests, make gravy (optional, see notes above). Use a sharp knife to cut into slices and serve!
Nutrition Facts : Calories 236 kcal, Carbohydrate 1 g, Protein 34 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 100 mg, Sodium 215 mg, Sugar 1 g, ServingSize 1 serving
OVEN-ROASTED WEEKEND BEEF
The recipe for the beef is based on a simple and not terribly expensive roast of beef, crusted in a sort of dry rub that is rather more tropical than what you find in most parts of New England, save those inhabited by the great John (Doc) Willoughby, who was the executive editor of Gourmet until that magazine's demise. Willoughby has championed the intersection of American winter and Caribbean spices for years. This Willoughby-ish mixture - salt and pepper, coriander and cumin, brown sugar and paprika - is wonderful on fire-cooked beef, of course, but it's still excellent when used in an oven until it goes tight and deepest brown over the meat.
Provided by Sam Sifton
Categories dinner, roasts, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees (or light a charcoal fire on one side of a large kettle grill, using a small pillow's worth of briquettes). Line a baking sheet with aluminum foil.
- Combine the dry ingredients in a large bowl. Place the roast in the bowl and rub the spices all over the meat, pressing down so they adhere.
- Place the roast on the baking sheet and cook for 45 minutes to an hour, until the meat registers an internal temperature of 130 to 135 degrees for medium-rare. Remove from the oven and let sit, loosely tented under foil, for 15 minutes before slicing. (Alternately, when the coals are covered with a fine ash, place the roast on the side of the grill opposite the fire. Cover, cracking the vent open a little, and cook for 40 to 50 minutes, or until the meat has reached an internal temperature of 130 to 135 degrees for medium-rare. Remove from the fire and let sit, loosely tented under foil, for 15 minutes before slicing.)
THE BEST OVEN ROASTED BEEF EVER!
My husband's grandfather was famous for this easy and delicious top round beef roast. Prep is quick, easy, and calls for less than 5 ingredients (not counting the beef, of course). The pan drippings make an out of this world gravy when whisked with a bit of flour. This is best served with mashed potatoes and oven roasted asparagus or broccoli (place veggies on jelly roll pan, drizzle with olive oil and salt and pepper, roast at 400F for about 20 minutes while the beef rests and you prepare the gravy). Please post pictures and ENJOY!
Provided by Adria82
Categories Meat
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325F.
- Rub salt and pepper into beef roast.
- Massage mustard into beef roast.
- Set beef roast in desired roasting pan and cover with sliced onions.
- Add a small amount of water to the bottom of the pan if you wish.
- Cover with aluminum foil and roast about 1 hour.
- Uncover and roast for 30 minutes more.
- Cooking time will be less for medium/rare. Use a meat thermometer as your guide.
- Remove roast from oven and transfer roast and onions to serving dish. Cover with foil and LET REST FOR 20 MINUTES.
- Place roaster pan on burner (or transfer liquids to burner-safe pan) on medium heat and whisk in flour to create a gravy.
- Slice beef very thinly and serve with mashed potatoes, roasted veggies, and gravy.
Nutrition Facts : Calories 305, Fat 7.3, SaturatedFat 2.4, Cholesterol 133.8, Sodium 254.6, Carbohydrate 4.2, Fiber 0.7, Sugar 0.9, Protein 52.2
SLOW-ROASTED BEEF
With the aid of a digital thermometer and plenty of hands-off time, this recipe makes the best of an inexpensive beef roast, which really shines when thinly sliced and reused in flavor-packed dishes over the next week. Though the recipe suggests a 2- to 3-pound roast, it will work for one of any size. (Just be aware that the timing will change accordingly.) As the beef rests in the fridge, it will initially darken in color and may later turn brown or gray; this is due to the oxidation of muscle pigments and is expected. Once you start cooking, always rely on your thermometer, not your timer. To test for doneness without a thermometer, insert a thin metal skewer all the way through the meat and hold it there for 10 seconds. Rapidly remove the skewer and touch it to the skin under your lower lip. It will feel like a hot bath water at rare.
Provided by J. Kenji López Alt
Categories dinner, lunch, meat, roasts, sandwiches, main course
Time P1DT3h
Yield 1 (2- to 3-pound) roast
Number Of Ingredients 3
Steps:
- Pat roast dry with paper towels. Rub generously with salt (at least 1/4 cup) and pepper on all sides. Shake the roast gently, allowing any excess salt and pepper to fall off.
- Place a wire rack in a small rimmed baking sheet or lay 5 to 6 metal skewers across a large plate or baking sheet. Place roast on top of rack or skewers, making sure it is fully elevated above the bottom of the baking sheet. Place elevated roast on the bottom rack of your refrigerator, uncovered (or loosely covered with foil, if you are squeamish about raw meat), and let rest undisturbed for at least 24 hours and up to 48 hours.
- Transfer baking sheet with elevated roast directly from the refrigerator into a cold oven and set oven temperature to 225 degrees. Cook until the center of the roast reaches 120 degrees for rare, or 130 degrees for medium, as tested with a digital thermometer. Depending on the oven and the exact geometry of the roast, this will take 1 to 2 1/2 hours.
- Remove baking sheet with roast from oven and set on a trivet or on top of your stovetop. Let the roast rest on the baking sheet for at least 30 minutes.
- Heat vegetable oil in a large skillet (any heavy skillet without a nonstick coating will do) over high until lightly smoking. Sear roast, turning occasionally, until well browned on all sides, about 4 minutes total.
- Carve into thin slices with a sharp knife and serve what you'll eat today. When finished, carve remaining roast. Carefully lay fanned slices into zipper-lock freezer bags in layers no thicker than 1/2 inch. Squeeze out as much air as possible and stack sealed bags on an aluminum baking sheet. Place in freezer until completely frozen. Store frozen for up to 2 months.
- To thaw, place one bag of frozen sliced steak on an aluminum baking sheet at room temperature until defrosted, about 45 minutes. It is important to use an aluminum sheet, as the high thermal conductivity of aluminum greatly speeds up the thawing process. Use thawed sliced steak as desired.
ALL AMERICAN ROAST BEEF
This is your basic everyday eye round roast beef. Simply cooked to perfection. Serve it to family or company. The secret is in the time cooked. 20 minutes per pound at 375 degrees.
Provided by RCP80
Categories Everyday Cooking
Time 1h5m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
- Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 0.2 g, Cholesterol 138.3 mg, Fat 32.4 g, Protein 44.8 g, SaturatedFat 12.9 g, Sodium 271.2 mg, Sugar 0.1 g
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