Tasty Roast Beef Snacks Recipes

RIDICULOUSLY TASTY ROAST BEEF

Steps:

• Preheat the oven to 375 degrees.
• Mix together in a small bowl the olive oil, garlic, salt, pepper, thyme, basil, and rosemary. Let the mixture sit 5-10 minutes.
• Place the roast on a baking rack over top of a roasting pan. If you do not have a roasting pan using a 9×13 cake pan works perfectly fine. Massage the roast with the garlic-herb mixture, generously covering the roast on all sides.
• Pour the beef broth and the water into the roasting, or cake, pan. Position the roast on the baking rack so that the fat side is facing up, insert an oven safe meat thermometer into the thickest part of the roast (this is important to ensuring the doneness of the roast), and place in the oven. Roast for 45 minutes, or until the thermometer reads 125 degrees. During this time, do not open the oven door no matter how tempting it is.
• Once the internal temperature reaches 125 degrees, turn the oven down to 250 degrees and roast an additional 20 minutes, or until the internal temperature reaches 135 degrees. When the internal temperature reaches 135, remove the roast from the oven and loosely tent with aluminum foil. The internal temperature will continue to rise to around 145 degrees. Let the roast rest tented for at least 10 minutes.
• Once the roast has rested, and is cool enough to handle, place it on a cutting board and thinly slice. Pour the juices from the roasting, or cake, pan over the meat and toss so that each slice gets a nice coating.
• Serve plain with sides of your choice, or in sandwiches.

ROAST BEEF SANDWICHES

Steps:

• In a small bowl, mix together the onion and 1 tablespoon of the salt. Set aside for 20 minutes. Rinse the onions with cold running water. Drain and squeeze to remove excess liquid. Combine the onions and the vinegar and marinate at least 30 minutes or up to 24 hours.
• In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper and hot sauce to taste. Refrigerate the horseradish sauce for at least 30 minutes.
• Preheat the broiler. Slice the rolls in half lengthwise. Using your hands, shallowly scoop out the inside of each half. Transfer the rolls to a baking sheet and arrange scooped-side up. Toast the rolls under the broiler for about 1 minute. Slather the inside of the rolls with the horseradish sauce. On each of the roll bottoms, layer 2 tomato slices and season with salt and pepper to taste. Top the tomatoes with some of the roast beef overlapped into "ruffles" and season with salt and pepper. Top the meat with some of the onions and watercress and cover with the tops of the roll. Serve immediately.

BEEF RAGù RECIPE BY TASTY

Steps:

• Season the meat on all sides with salt and pepper.
• Heat a large heavy pot with a lid over medium-high heat. Add a tablespoon of olive oil and brown the meat in batches until a crust forms, turning to ensure even color on all sides.
• Once one batch is done, set aside in a bowl or plate with a lip, add another fresh tablespoon of olive oil and continue until all the meat is brown.
• Add another tablespoon of oil to the pan and sauté the onion, carrot, celery, and garlic until softened, about 3-4 minutes.
• Pour in the wine and let it boil off and reduce until barely any remains in the pan.
• Next, add the browned meat back to the pan, along with the tomato paste. Stir until tomato paste is coating all the ingredients and allow the paste to toast slightly.
• Pour in the tomatoes, stock, and herb bundle and stir, bring to a simmer and cover with a lid.
• Allow to simmer for 3 hours, stirring occasionally. Alternatively, if your pot and lid are oven safe, cook in a 325˚F (170˚C) oven for 3 hours.
• Remove the herb bundle and beef shank.
• Pull the meat from the oxtail. Using a fork or tongs, discarding the bone and any extra cartilage or extra fat. Add the meat back to the ragu and stir.
• Skim off any extra fat from the top of the ragu.
• Cook pasta in boiling salted water until al dente. Reserve 1 cup (120 ml) of the pasta water before draining.
• Add a few ladlefuls of ragu, the pasta, and a splash of pasta water to a large pot, gently stir to coat the pasta in the ragu.
• Add a handful of cheese and stir to melt into the sauce.
• Garnish with more cheese and fresh parsley before serving.
• Enjoy!

SIMPLY DELICIOUS ROAST BEEF SANDWICHES

Steps:

• Cut roast in half; transfer to a 5-qt. slow cooker. Combine soup and soup mix; stir in celery. Pour over meat. Cover and cook on low for 8-10 hours or until meat is tender, adding mushrooms during the last hour of cooking., Remove meat from slow cooker. Skim fat from cooking juices. When cool enough to handle, shred meat with two forks and return to slow cooker; heat through. Spoon 1/2 cup onto each roll.

TASTY ROAST BEEF SNACKS

Steps:

• Top each cracker with 1 roast beef piece and 1/4 teaspoons horseradish; sprinkle lightly with parsley.
• Enjoy.

ROAST BEEF AND HORSERADISH FINGER SANDWICHES

Steps:

• Preheat the grill. Mix together the sour cream, horseradish and lemon juice. Season with salt and pepper. Brush the bread slice with the olive oil. Place the bread on a grill and grill for 2 minutes per side, until the bread becomes crunchy. Remove the bread from the grill and cut each slice in half. On 12 of the bread halves, spread some of the horseradish sauce. Top the sauce with 2 ounces of roast beef. Top the beef with 1 leaf of Romaine lettuce. Place the remaining bread halves on top of the Romaine.

TENDER AND TASTY ROAST BEEF

Steps:

• Cut slits in the roast and insert pieces of garlic.
• Place the roast in the slow cooker and sprinkle with steak spice.
• Mix the broth with the water and pour over roast.
• Cook on low for 8 hours- or until desired doneness.