Perfectroastbeef Recipes

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BEST ROAST BEEF



Best Roast Beef image

Provided by Jamie Oliver

Categories     main-dish

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 15

1 (5 1/2-pound) fore-rib, wing-rib or sirloin of beef, French trimmed (2.5 kilograms)
Sea salt and freshly ground black pepper
Olive oil
3 red onions, halved
2 bulbs garlic, plus 4 cloves garlic, peeled
7 pounds (3 kilograms) roasting potatoes, peeled
3 rosemary sprigs
2 thumb-sized pieces ginger, peeled and diced
1/2 bottle robust red wine
Yorkshire pudding, recipe follows
1/2 pint (285 milliliters) milk
4 ounces (115 grams) all-purpose flour
Pinch salt
3 eggs
Vegetable oil

Steps:

  • Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop.
  • Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.
  • Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.
  • While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.
  • After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.
  • Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.
  • Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.
  • Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.
  • Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug. Serve with Yorkshire puddings.
  • Preheat oven to 450 degrees F.
  • Mix the batter ingredients together. Let rest for 10 minutes
  • Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.

CLASSIC ROAST BEEF



Classic Roast Beef image

Here's a timeless roast beef recipe that can be made with rump roast, round roast, or sirloin roast. Slow-roasting on low heat works magic on tougher cuts of meat and provides a tender roast beef recipe you'll love!

Provided by Elise Bauer

Categories     Dinner     Budget     Beef     Beef Roast

Time 5h8m

Yield 6

Number Of Ingredients 7

3 to 3 1/2 pounds (1.3 to 1.6 kg) of Boneless Rump Roast (pick an end cut with a layer of fat if you can)
1 tablespoon extra virgin olive oil
8-10 slivers of garlic (3 to 4 cloves, sliced in half or into thirds)
Salt and pepper
For the gravy:
Red wine, water, and or beef stock
Cornstarch

Steps:

  • Salt the roast and let it come to room temp: The beef should be brought as close to room temperature as possible before you start to roast it, so that it cooks more evenly. Remove it from the refrigerator at least 1 hour, preferably 2 hours, before cooking. Open the wrapping, sprinkle all sides with salt, and wrap it up again.
  • Preheat the oven to 375°F: (190°C). Move a rack to the center of the oven, and place the other one underneath.
  • Roast to an internal temp of 135°F to 140°F: When juices start to drip from the roast, and it is browned on the outside, check the roast's internal temperature with a meat thermometer. Remove the roast from the oven when the internal temperature of the roast is 135°F to 140°F (for medium rare meat).

Nutrition Facts : Calories 527 kcal, Carbohydrate 2 g, Cholesterol 188 mg, Fiber 0 g, Protein 59 g, SaturatedFat 10 g, Sodium 128 mg, Sugar 0 g, Fat 28 g, ServingSize Serves 4-6, UnsaturatedFat 0 g

BEST EVER ROAST BEEF



Best Ever Roast Beef image

This is the best roast beef recipe ever, and it's great for family dinners! Cube leftover meat and save any extra sauce; they'll add new flavor to basic fried rice. -Caroline Flynn, Troy, New York

Provided by Taste of Home

Categories     Dinner

Time 7h15m

Yield 6 servings.

Number Of Ingredients 11

1 boneless beef chuck roast (4 pounds), trimmed
1 large sweet onion, chopped
1-1/3 cups plus 3 tablespoons water, divided
1 can (10-1/2 ounces) condensed French onion soup
1 cup packed brown sugar
1/3 cup reduced-sodium soy sauce
1/4 cup cider vinegar
6 garlic cloves, minced
1 teaspoon ground ginger
1/4 teaspoon pepper
3 tablespoons cornstarch

Steps:

  • Cut roast in half. Transfer to a 5-qt. slow cooker; add onion and 1-1/3 cups water. In a small bowl, combine the soup, brown sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over top. Cover and cook on low until meat is tender, 7-8 hours., Remove meat to a serving platter and keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with roast.

Nutrition Facts : Calories 718 calories, Fat 29g fat (11g saturated fat), Cholesterol 199mg cholesterol, Sodium 1056mg sodium, Carbohydrate 48g carbohydrate (40g sugars, Fiber 1g fiber), Protein 62g protein.

TENDER, JUICY, ROAST BEEF EVER



Tender, Juicy, Roast Beef Ever image

Recipe is so simple and test oh so Good. It is so juicy and tender, people rave on how good this is evertime I make it.

Provided by J Bowen

Categories     Roast Beef

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 3

3 1/2 lbs beef eye round
coarse salt
pepper

Steps:

  • Salt and pepper roast all over.
  • Place roast in roasting pan in a pre-heated oven at 450 for 15 minute.
  • Add a little water in pan to loosen up juices.
  • Turn down oven to 325 and cook for 1 hour and 10 minute.
  • Take out and cover with aluminun foil for 30 minute.
  • You can choose to make gravy with the drippings or do what I do and use two packets McCormick Brown gravy and pour in the juice from the roast.
  • ***If your meat is a different weight then I mentioned, just cook 20 minute per pound. If it is too rare for you liking, just pop it right back in the oven and cook a little longer.***.

AWESOME ROAST BEEF



Awesome Roast Beef image

This rump roast in mushroom soup and beef broth is tender and very moist. It's made in the slow cooker, and is very easy to make. Raw vegetables, such as carrots and potatoes, may be added at the start of the cooking time, if desired. My whole family loves this recipe. The leftovers also make great roast beef sandwiches.

Provided by Dawn

Categories     100+ Everyday Cooking Recipes

Time 8h15m

Yield 7

Number Of Ingredients 3

3 pounds rump roast
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed beef broth

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.

Nutrition Facts : Calories 308.1 calories, Carbohydrate 3.3 g, Cholesterol 87.7 mg, Fat 16.1 g, Protein 35.3 g, SaturatedFat 5.4 g, Sodium 658.4 mg, Sugar 0.6 g

SHIRLEY'S PERFECT RARE ROAST BEEF



Shirley's Perfect Rare Roast Beef image

My mom showed me how to make the perfect roast beef, and I mean PERFECT! I love my roast beef rare to med-rare, and this is how I do it. IMPORTANT: Take your roast out of the fridge, and let it set to get it to room temperature before baking! If you like really rare bake for 15 mins. at 500. If you like your roast beef cooked med-rare, put in for 18 mins. at 500. If you like it well done, then just burn the darn thing LOL. What's nice about this roast is, if someone likes it done a little more, please keep in mind that the end pieces will be done a little more. ***(The roast in the series of photos that I took was a 2.75 lb. bottom of the round roast. I baked it at 500 for 15 mins., then turned the oven off and left it in the oven for 1 hour for a rare roast.) The cooking time is 5 minutes per pound but I couldn't reflect that in the cooking time in the TIME section for the recipe, at the bottom so I just put in 15-30 mins, depending on size of the roast you use (3-6 lb)

Provided by Lindas Busy Kitchen

Categories     Roast Beef

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 3

roast beef, tenderloin, tip, eye round, bottom round, rump, any you like (you can use any size roast, just adjust the baking time in the oven 5 mins. per lb.)
1 onion, cut into thin rings
garlic powder

Steps:

  • Preheat oven to 500 degrees. Wait for a few minutes before you put your roast in, so it gets as hot as possible.
  • Put the roast in a shallow pan. (I use a cookie sheet).
  • Cut onion into thin rings, and put all over the top and sides of the roast using toothpicks if necessary. I sit a few slices on the bottom of my roast too.
  • Sprinkle roast generously with garlic powder, or to your liking. DO NOT SALT roast, or you will dry it out.
  • Put roast in the oven on the middle rack.
  • Bake at 500 degrees for 5 minutes per pound, then shut off oven, and let sit in the oven for 1 hour. DO NOT under any circumstances open the oven door! VERY IMPORTANT!
  • After you turn off the oven and your roast has baked for l hour, take it out of the oven, and let sit for 15 minutes, to allow juices to distribute in the roast.
  • I use my electric knife to cut my roast, and place on a serving dish.
  • Don't forget to make the gravy!

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