BEST EVER BEEF ROAST
This is a family favorite, very juicy and tender. Makes for a great gravy, Great recipe for dinner guest!
Provided by saracrocker
Categories < 30 Mins
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place cut up potatoes carrots and onion in bottom of crock pot.
- salt and pepper roast and lay on top of vegetables.
- In a bowl mix the remaining ingredients and pour over roast.
- cover and cook on high for the first hour, reduce to medium and cook for another 4 to 5 hours.
BEST ROAST BEEF
Provided by Jamie Oliver
Categories main-dish
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
BEST EVER ROAST BEEF
My mom would make this recipe on special occasions, and believe me, after eating this, EVERY occasion was special!! Absolutely heavenly!!
Provided by Beeracuda
Categories Roast Beef
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees.
- In a mixing bowl, combine all soups together, until smooth.
- Place a large sheet of aluminum foil on a cooking sheet, large enough to cover entire roast, and then some.
- Place roast on foil lined cooking sheet.
- Pour soup mixture over roast, completely covering all areas of the meat.
- Fold foil over the top of the roast, making sure not to touch the meat.
- Pinch the ends of the foil together at the top, and along the sides, making sure the roast is completely sealed.
- Puncture foil a few times with a fork, allowing steam to escape.
- Place roast in oven.
- Bake for 1 hour per pound at 325 degrees (approximately 3 to 4 hours).
- After cooking time, open foil carefully.
- Remove roast from baking sheet and place on a plate.
- Pour gravy from foil into a serving bowl.
- Slice roast as desired, and serve with gravy.
- Enjoy!
Nutrition Facts : Calories 569.5, Fat 34, SaturatedFat 12.3, Cholesterol 138.9, Sodium 1716.8, Carbohydrate 13.8, Fiber 0.8, Sugar 3.8, Protein 49.5
MOST TENDER BEEF ROAST EVER!
A friend of mine shared this recipe with me. My kids like this roast over any other recipe I've ever cooked. With this recipe you don't have to buy the most expensive roast to get the tenderness. So, I recommend just getting an inexpensive roast. You'll know why when you eat this. It is so tender and juicy. You'll need to cook this for 24 hours, so be patient.
Provided by Ronni Church
Categories Roast Beef
Time P1DT5m
Yield 10 serving(s)
Number Of Ingredients 2
Steps:
- Combine both ingredients in a crock pot 24 hours before you need to eat it.
- Cook on low heat.
- After cooking for 14 hours, use a fork and knife to chunk the roast into smaller pieces.
- I do this 3 times before I serve it.
- It will become shredded like roast beef sandwich meat.
- I've never done this, but my friend adds potatoes and carrots to this recipe.
- I hope you enjoy this as much my family does.
BEST-EVER ROAST BEEF WITH VEGETABLES
Make and share this Best-Ever Roast Beef With Vegetables recipe from Food.com.
Provided by ImPat
Categories Roast Beef
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 190°C.
- Mix together the mustard and black pepper in a small bowl and then spread it over the beef joint.
- Place the joint in a roasting pan/tin (my preference would be on a rack). cover with foil or a lid if your pan has one and bake for 45 minutes.
- During this 45 minutes cook the potatoes and pumpkin in a pan of boiling water for 5 minutes and then drain (could be done in the microwave).
- Put oil in a shallow sided baking tray and either heat up on the stove top or in the oven.
- Once thoroughly heated (this gives you the least amount of fat in the vegetables), add the vegetables and turn/toss them in the oil until coated.
- Place in the oven and roast for 15 minutes.
- Uncover the beef and roast with the vegetables for a further 15 minutes.
- Lift out the beef and vegetables and put the tin/pan on the stove top and stir the cornflour into the pan juices, then blend in the stock.
- Bring to the boil, stirring until smooth.
- Carve the beef into slices and serve with the vegetables and gravy and garnish with parsley sprigs.
Nutrition Facts : Calories 688.9, Fat 38.4, SaturatedFat 12.3, Cholesterol 137.3, Sodium 684.9, Carbohydrate 33.8, Fiber 5.3, Sugar 3.2, Protein 52
BEST EVER ROAST BEEF
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
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.
BEST BEEF AND BROCCOLI
I've had this recipe for years. It's a great way to use leftover beef or you can buy an inexpensive cut and do it from scratch. My kids love it because of the soup. Tenderize the steak with a mallet prior to cooking, if desired.
Provided by LG6191972
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- In a large skillet, heat the olive oil over high heat. Stir in the steak and season with salt and pepper. Cook until beef is almost completely browned.
- Stir in onions and saute until tender. Stir in broccoli, condensed cream of broccoli soup, water and soy sauce. Blend well.
- Reduce heat and cover. Cook to desired doneness.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 15.1 g, Cholesterol 42.2 mg, Fat 12.2 g, Fiber 2.4 g, Protein 17.4 g, SaturatedFat 3.5 g, Sodium 1178.8 mg, Sugar 4.6 g
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