Easy Mouthwatering Roast Beef Recipes

Steps:

• 1. In a small bowl, mix the rub ingredients.
• 2. Rub roast with some olive oil on both sides and rub 1/3 of the seasoning on each side.
• 3. Heat a skillet over med high heat and add a little oil, sear both sides of meat, about 5 min per side. Remove meat and place in 6 quart crock pot.
• 4. In a bowl, combine veggies and drizzle with olive oil and mix with remainder of rub. In the same skillet as you browned the beef, add the vegetables and saute` for 5 - 6 minutes, stirring occasionally.
• 5. Place vegetable mixture over the beef in the crock pot. Pour the 1 cup of broth over vegetables.
• 6. De glaze the skillet with the wine, scraping any bits that may be sticking. Pour this over the vegetables. Place lid on crock pot and cook on low for 9 hours or high for 6.
• 7. Once cooked drain juice from pot, using a turkey baster or being careful use the lid as you pour off the liquid into a saucepan. Bring to a simmer over medium heat. Mix corn starch with a little water. Whisk into pan juices and bring back to a simmer until thickened. Now, adjust seasonings if need be. Plate meat and vegetables and pour gravy evenly over top. Serve hot! Enjoy!

Steps:

• 1. Trim fat off Roast, in a large pot put Roast, Green Beans, both cans of Soup. Add water until it's about 2" over meat, bring to boil for 20-30 minutes, stirring occasionally to mix everything well. Then reduce heat to medium heat, you want it to slowly boil adding more water if it gets too low. Cook for 3-4 hours.
• 2. Mean while peel and cut potatoes in cubes, place in a bowl of cold water until ready to use, after your roast, soup and beans have been cooking for 3-4 hours put your potatoes in the pot.
• 3. Let it all cook together about another hour or so until the meat and potatoes are very tender and liquid has cooked down and somewhat thickened. To make the yummy juice from the roast, soup and veggies cooking you can add alittle flour in and stir. Remember to stir occasionally throughout the whole time. When ready turn heat off let sit for about 20 minutes, salt and pepper to taste, serve over rice or wide noodles and a roll.....YUMMY. Even better if you have left over a the next day.....ENJOY

Steps:

• Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. , Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

Steps:

• Use a metal skewer to poke some holes throughout beef rib roast so marinade can penetrate the muscle.
• Whisk together beer, honey, soy sauce, Montreal steak seasoning, and garlic in a bowl; pour into a large resealable plastic bag. Add the rib roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator at least 24 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove rib roast from the marinade. Discard remaining marinade. Place roast into a roasting pan with a rack.
• Cook the roast until hot and slightly pink in the center, about 2 1/2 hours. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove from oven, cover with aluminum foil, and let rest on top of stove for 20 minutes before slicing and serving.

Steps:

• Heat oven to 240C/220C fan/gas 9.
• Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 950g beef top rump joint.
• Put 1 onion, cut into 8 wedges, and 500g carrots, halved lengthways, into a roasting tin and sit the beef on top, then cook for 20 mins.
• Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.
• Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm.
• Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.
• For the gravy, put the tin with all the meat juices and onions back onto the hob.
• Stir in 1 tbsp plain flour, scraping all the stuck bits off the bottom of the tin. Cook for 30 seconds, then slowly stir in 250ml beef stock, little by little.
• Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.