Sunday Game Day Roast Beef Dinner Recipes

SUNDAY (GAME DAY : ) ROAST BEEF DINNER

Steps:

• Preheat oven to 350*.
• Place roast in large roasting pan or baking dish.
• Arrange vegetables around roast.
• Sprinkle meat and vegetables generously with basil, dried garlic, garlic powder, salt and pepper.
• Place in oven and allow to cook for about 15 minutes.
• Add water to pan about 1/2 inch to an inch up.
• About every 20 minutes or when water is diminishing and turning darker, add a little more water so it doesn't steam away completely.
• You can pour this over the roast if if is getting too dry on top.
• Allow to cook 20-30 minutes per pound or until your desired doneness and when veggies are tender.
• Remove roast to carving platter and remove veggies with a slotted spoon to their own serving dish.
• To make gravy, either prepare gravy mix as directed on package but use liquid from pan as substition for all of some of the water indicated.
• OR, in a sauce pan, whisk together 1/4 cup of pan drippings and 1/4 cup flour until smooth.
• Heat over low heat until mixture starts to bubble.
• Add 2 cups of water or a combination of water/dripping adding to 2 cups very slowly to flour mixture.
• Simmer 5 minutes, remove from heat and add 1 tsp.
• (or more) of Gravy Master.
• Stir in some salt and pepper to taste and serve with sliced beef.
• Slice beef after it has sat for about 15 minutes to retain juices.

ROAST BEEF DINNER

Steps:

• Peel the potatoes, carrots, onions.
• Rinse clean.
• Sprinkle one side of the roast heavily with Adolps, prick with a long handled fork in several spots.
• Place sprinkled side down in a hot roaster.
• Sear for about 1 minute.
• Sprinkle top side with Adolphs, prick.
• Turn and brown other side.
• Take off heat.
• Empty the two cans of mushroom soup on top of the roast.
• Pour about 1/2 can of water on the bottom of the pan.
• Place clean, peeled vegetables on and around the roast.
• Cover with lid.
• Gravy will be ready in the bottom of the pan when through cooking.
• Bake at 325 degrees for 3 1/2- 4 hours.
• Left over meat and vegetables can be cut up and warmed in left over gravy thinned with water, later in the week, for a quick stew.

SUNDAY DINNER POT ROAST

Steps:

• Place meat in 4 quart baking pan and sprinkle with steak seasoning.
• Combine beef broth with basil, oregano and thyme and add to pan.
• Cover and bake at 350° for 1 1/2 hours.
• Uncover meat and scatter potatoes, carrots and onion around roast.
• Cover and bake for 1 1/2 hours more or until meat is tender.
• Remove meat from pan and slice.
• Arrange on serving dish and surround with vegetables.
• If desired, thicken pan juices with flour.

SUNDAY DINNER SAVORY POT ROAST BEEF

Steps:

• Heat oven to 350.
• Heat oil in a deep oven casserole dish or pot, that has a tight-fitting lid.
• Rub the roast with Lawrey's salt.
• When oil is hot, brown roast on all sides in the hot oil; look for a nice brown crispy texture.
• When all sides are nicely browned, remove roast to a platter.
• Put allspice, cinnamon, bay leaves and shallots in the hot oil and stirfry until shallots begin to brown; do not burn.
• Pour in beef broth and stir, scraping sides and bottom of pan.
• Return roast and any drippings that collected on the platter to the pot, turn once, cover tightly and put in oven (I don't even peek for the first 2 hours).
• Roast until meat pulls apart, about 2 1/2 to 3 hours- check closely.
• Remove roast to serving platter.
• Pick out the 6 allspice berries, 2 bay leaves and cinamon stick, skim fat off and pour broth over the roast and serve.