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.
PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
A PERFECT EYE OF ROUND ROAST BEEF
Without fail, my mother-in-law made an eye of round roast beef for Sunday dinner every week. While I tried to do so myself, I always had varying results. Sometimes, I overcooked it, and other times, it was too rare. I finally discovered this method that produced a perfect roast beef every time, that was medium, and even rarer in the center, and pleased all of our tastes. The key is to use an eye of round roast (or any well-rounded and even-shaped roast). The seasonings are up to you. I listed very basic seasonings, but I use different meat rubs at times, or whatever I'm in the mood for. While there are not enough pan drippings to make gravy, the juices make a lovely au jus to accompany the beef. This works for any size roast and couldn't be easier.
Provided by JackieOhNo
Categories < 4 Hours
Time 2h35m
Yield 1 beef roast
Number Of Ingredients 5
Steps:
- Preheat oven to 500 degrees. If desired, trim off excess fat from roast beef. Season with salt and pepper (and paprika, if desired). Rub meat with vegetable oil.
- Place meat in roasting pan in preheated oven.
- Roast beef for 5 minutes per pound. Then turn off oven. DO NOT OPEN OVEN FOR 2 HOURS! (For example, a 4-lb. roast would take 20 minutes to cook and then sit in the turned-off oven for 2 hours.).
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.
SHIRLEY'S PERFECT RARE ROAST BEEF
My mom showed me how to make the perfect roast beef, and I mean PERFECT! I love my roast beef rare to med-rare, and this is how I do it. IMPORTANT: Take your roast out of the fridge, and let it set to get it to room temperature before baking! If you like really rare bake for 15 mins. at 500. If you like your roast beef cooked med-rare, put in for 18 mins. at 500. If you like it well done, then just burn the darn thing LOL. What's nice about this roast is, if someone likes it done a little more, please keep in mind that the end pieces will be done a little more. ***(The roast in the series of photos that I took was a 2.75 lb. bottom of the round roast. I baked it at 500 for 15 mins., then turned the oven off and left it in the oven for 1 hour for a rare roast.) The cooking time is 5 minutes per pound but I couldn't reflect that in the cooking time in the TIME section for the recipe, at the bottom so I just put in 15-30 mins, depending on size of the roast you use (3-6 lb)
Provided by Lindas Busy Kitchen
Categories Roast Beef
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 500 degrees. Wait for a few minutes before you put your roast in, so it gets as hot as possible.
- Put the roast in a shallow pan. (I use a cookie sheet).
- Cut onion into thin rings, and put all over the top and sides of the roast using toothpicks if necessary. I sit a few slices on the bottom of my roast too.
- Sprinkle roast generously with garlic powder, or to your liking. DO NOT SALT roast, or you will dry it out.
- Put roast in the oven on the middle rack.
- Bake at 500 degrees for 5 minutes per pound, then shut off oven, and let sit in the oven for 1 hour. DO NOT under any circumstances open the oven door! VERY IMPORTANT!
- After you turn off the oven and your roast has baked for l hour, take it out of the oven, and let sit for 15 minutes, to allow juices to distribute in the roast.
- I use my electric knife to cut my roast, and place on a serving dish.
- Don't forget to make the gravy!
PERFECT ROAST BEEF
I found that one at a doc's office and copied it. It works really well. Cooking time includes the warming time, actual roasting time and resting time.
Provided by txzuckerbaeckerin
Categories Meat
Time 3h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Let the roast sit for about 1 hour to to come to room temperature.
- Preheat oven to 350°F.
- In a bowl, combine flour, onion, garlic, parsley, thyme and some pepper.
- Rub roast with salt, then rub on the flour mix.
- Place in a roasting pan and bake for about 1 1/2 hour or more till the inner temperature reaches 130°-140°F for medium rare.
- Let rest covered with foil for about 30 minutes before carving.
Nutrition Facts : Calories 749.9, Fat 61.3, SaturatedFat 25.3, Cholesterol 161, Sodium 123.1, Carbohydrate 8.4, Fiber 0.3, Sugar 0.1, Protein 38.3
PERFECT BONELESS BEEF ROASTS
This easy cooking method allows you to cook PERFECTLY tender boneless beef roasts (from rare to medium-well) of almost any size, as long as the roast is at least 2-1/2 to 3-inches thick. I've used this method for 30+ years, and find it's a lifesaver when I'm having company and want a foolproof entree without the fuss! For Sunday dinners - cook the roast before church, turn the oven off, and dinner is ready when you return home. Great meat for party and wedding meat trays. If you enjoy this cooking method, you might want to try my pork loin/tenderloin version - Recipe #63828. You'll be glad you did!
Provided by BeachGirl
Categories Meat
Time 23m
Yield 4 pound beef roast
Number Of Ingredients 7
Steps:
- NOTE: The success of this recipe will depend upon how accurate the temperature of your oven is and how will it retains heat. Adjust cooking time +/- according to your individual oven.
- IMPORTANT: Determine the EXACT weight of the roast from the meat wrapper. Weight will determine how long to cook the roast. If you have a probe meat thermometer with an alarm, I recommend using it.
- Preheat oven to 500 degrees.
- Cut all visible fat from the outside of the meat. Rub the entire outside of the roast with salt, pepper, or seasonings of your choice, such as thyme, garlic powder, etc. (If using a probe thermometer insert it into center of the meat. Set the temperature to your desired degree of doneness and set the alarm.).
- Place roast in roasting pan and bake according to the following Cooking Chart:.
- RARE - 3 minutes per pound.
- MEDIUM RARE/RARE - 3 1/4 minutes per pound.
- MEDIUM RARE - 3 1/2 minutes per pound.
- MEDIUM - 4 minutes per pound.
- MEDIUM WELL - 4 1/2 minutes per pound.
- WELL DONE - not recommended with this method.
- Set your oven timer for the cooking time calculated from the Cooking Chart above.
- When cook time is completed, TURN THE OVEN OFF! DO NOT OPEN THE OVEN DOOR FOR AT LEAST 1-1/2 HOURS or until the probe alarm signals desired temperature has been reached. After removing roast from oven, tent with foil and let it rest for 5 minutes before slicing.
- To reserve meat juices, slice rare/medium rare roasts on a platter where juices can collect. Pour juices into roasting pan, scraping loose any pan drippings, and pour au jus over the roast.
- OPTIONAL ONIONS AND MUSHROOMS: Slice mushrooms and onions. In frying pan coated with non-stick cooking spray, saute mushrooms and onions until limp and tender. Add 2-3 tablespoons balsamic vinegar and set aside.
- FOR GRAVY: For each cup of au jus (beef liquid), make a slurry by stirring 1-1/2 to 2 tsp of cornstarch into 1 tbs water. Bring au jus to a slow boil (adding 1 cup beef broth, cooked mushrooms and onions w/vinegar if using optional ingredients); stirring constantly. Gradually add the slurry to the boiling au jus. Cook on medium, stirring constantly, until mixture thickens - about 1 minute. Remove from heat and serve.
Nutrition Facts : Calories 557.9, Fat 18.6, SaturatedFat 7.5, Cholesterol 299.4, Sodium 331.1, Protein 98.2
2BLEU'S PERFECT ROAST BEEF
Perfect Medium Rare Roast beef, every time. You just put it in the oven, cook it, turn oven off, then head off to work or where ever. Come home and you have a dish that will make folks wonder "how did you make this and be at work all day?" ;) Suggested served with Recipe #266053
Provided by 2Bleu
Categories Roast Beef
Time 10h5m
Yield 12 serving(s)
Number Of Ingredients 2
Steps:
- Heat oven to 425°F Rub black pepper all over roast.
- Place roast on a rack inside a roasting pan fat side up. Bake for one hour.
- DO NOT OPEN OVEN DOOR!
- Turn off heat.
- REPEAT! DO NOT OPEN OVEN DOOR!
- Leave in oven for 8-10 hours.
- Take roast out of oven, carve thin slices of this very perfect roast.
Nutrition Facts : Calories 299.9, Fat 18.4, SaturatedFat 7.2, Cholesterol 113.4, Sodium 80.2, Carbohydrate 0.1, Fiber 0.1, Protein 31.3
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