Roast Beef 1000 Recipes

THE ROAST BEEF 1,000 FROM CUTTY'S RECIPE

Steps:

• Place shallots and oil in small saucepot and cook over high heat until oil starts to bubble. Reduce heat to medium and continue to cook, stirring frequently and adjusting heat to maintain steady stream of bubbles. Cook until shallots are rust colored, about 15 minutes. Carefully pour through a strainer into a second pot, then transfer shallots to a paper towel-lined plate. (Save oil for stir-fries or for second batch of shallots). Separate shallots with fork and season with salt. Allow to cool completely before storing in a sealed container (will keep for several weeks at room temperature).
• Season beef with 3 tablespoons kosher salt. Set on a rack in a baking dish, wrap in plastic, and refrigerate overnight. The next day, preheat oven to 475°F and adjust rack to lower-middle positions. Roast until beef is lightly browned, 35 to 45 minutes. Flip roast, reduce heat to 300°F ,and continue roasting until center registers 135°F on an instant-read thermometer, 45 minutes to 1 hour longer. Remove from oven and allow to rest at least 45 minutes. Slice as thinly as possible.
• Combine Thousand island and horseradish in a small bowl. Split rolls in half and toast. Spread dressing generously on cut sides. Sprinkle shallots generously on top side of roll. Top with cheese. Place about 4 ounces beef on bottom half of sandwich. Close sandwiches, cut, and serve.

FAVORITE BEEF ROAST DINNER

Steps:

• Place the potatoes, carrots and roast in a 6-qt. slow cooker. Sprinkle with remaining ingredients. Cover and cook on low for 6-8 hours or until meat and vegetables are tender., Skim fat from cooking juices; serve with roast and vegetables.

BEEF POT ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
• Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

SLOW-ROASTED BEEF

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.