Seashellsjuicyonionroastbeef Recipes

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HOT ROAST BEEF SANDWICHES

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 12 sandwiches

Number Of Ingredients 10



Hot Roast Beef Sandwiches image

Steps:

  • Preheat the oven to 350 degrees F.
  • Mix together the mayo, mustard, poppy seeds, grated onion, horseradish mayo and Worcestershire. Taste the dressing and adjust the ingredients however you wish.
  • To assemble, spread the dressing on the top and bottom buns. On the bottom bun, lay on some provolone, roast beef and American cheese, and place the top bun on top. Repeat with the next sandwich.
  • Wrap each sandwich in a foil square, and either bake right away or keep in the fridge. To bake right away, put them on a baking sheet in the oven until the buns are slightly crusty and the cheese is melted, 15 to 20 minutes. Great for a crowd!

1/4 cup mayonnaise
1/4 cup spicy mustard
3 to 4 tablespoons poppy seeds
3 tablespoons grated onion
1 tablespoon horseradish mayonnaise
Dash of Worcestershire
12 soft hamburger buns, sliced in half
1 pound thinly shaved roast beef
8 ounces sliced provolone
8 ounces American cheese

ROAST BEEF SANDWICHES

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 main-course servings

Number Of Ingredients 13



Roast Beef Sandwiches image

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.

1 medium red onion, halved and thinly sliced
1 tablespoon, plus 2 teaspoons kosher salt, plus more to taste
6 tablespoons red wine vinegar
3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
1/2 teaspoon grated lemon zest
Freshly ground black pepper
Hot sauce
6 Kaiser rolls
12 slices vine-ripened tomatoes
24 ounces freshly sliced rare roast beef
3 loosely packed cups watercress or arugula, or a combination of both

HOMEMADE ROAST BEEF SANDWICH AU JUS

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 28



Homemade Roast Beef Sandwich Au Jus image

Steps:

  • For the au jus: Heat the oil over medium heat in a medium saucepan. Add the peppercorns, salt, thyme, garlic, rosemary and shallots. Cook the shallots, stirring occasionally, until they become translucent, 6 to 8 minutes. Add the sherry and simmer, a few minutes. Add the stock and simmer, 20 to 25 minutes. Remove the saucepan from the heat and strain the liquid. Keep warm.
  • For the pickled radishes: Simmer 1/2 cup water, the vinegar, sugar, coriander seeds, salt, star anise, bay leaf and garlic. After 10 minutes of simmering, pour the mixture over the radishes in a heat-proof container and cool.
  • For the sandwich build: Place the bottom halves of the rolls on a work surface. Place the sliced Homemade Roast Beef on the bottom. Top with 1 slice gruyere each, some pickled radishes and watercress. Cover with the tops of the rolls. Cut each sandwich in half, dunk into the au jus and realize sometimes leftovers are just better.
  • Preheat the oven to 400 degrees F. Mix the rosemary, thyme, salt, pepper and garlic in a small bowl. Rub the mixture all over the roast, cover with plastic wrap and refrigerate, about 20 minutes.
  • Heat the oil in a large heavy skillet over high heat. Wipe off the excess garlic and herbs and add the roast to the pan. Sear the roast on all sides, 2 to 3 minutes per side. Transfer the roast to a roasting pan with a rack. Roast until an instant-read thermometer inserted into the center registers 125 degrees F, about 50 minutes. Transfer the roast to a cutting board and let rest, about 10 minutes. Thinly slice the roast and serve.

2 tablespoons olive oil
1 tablespoon black peppercorns
1 teaspoon kosher salt
4 sprigs fresh thyme
2 cloves garlic, smashed
2 sprigs fresh rosemary
1 large shallot, thinly sliced
2 tablespoons dry sherry
4 cups low-sodium beef stock
1 cup white wine vinegar
2 tablespoons sugar
1 teaspoon coriander seeds
1 teaspoon kosher salt
1 star anise
1 bay leaf
1 clove garlic
2 cups thinly sliced radishes (about 8 ounces)
4 crusty hoagie rolls
1 pound Homemade Roast Beef, thinly sliced, recipe follows
8 thick slices gruyere
Watercress, for serving
1 tablespoon fresh rosemary leaves, minced
1 tablespoon fresh thyme leaves, minced
2 teaspoons kosher salt
1 teaspoon ground black pepper
3 cloves garlic, minced
One 4-pound boneless beef eye round roast
2 tablespoons olive oil

BEST ROAST BEEF

Provided by Jamie Oliver

Categories     main-dish

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 15



Best Roast Beef image

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.

1 (5 1/2-pound) fore-rib, wing-rib or sirloin of beef, French trimmed (2.5 kilograms)
Sea salt and freshly ground black pepper
Olive oil
3 red onions, halved
2 bulbs garlic, plus 4 cloves garlic, peeled
7 pounds (3 kilograms) roasting potatoes, peeled
3 rosemary sprigs
2 thumb-sized pieces ginger, peeled and diced
1/2 bottle robust red wine
Yorkshire pudding, recipe follows
1/2 pint (285 milliliters) milk
4 ounces (115 grams) all-purpose flour
Pinch salt
3 eggs
Vegetable oil

ALL AMERICAN ROAST BEEF

This is your basic everyday eye round roast beef. Simply cooked to perfection. Serve it to family or company. The secret is in the time cooked. 20 minutes per pound at 375 degrees.

Provided by RCP80

Categories     Everyday Cooking

Time 1h5m

Yield 6

Number Of Ingredients 4



All American Roast Beef image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
  • Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.

Nutrition Facts : Calories 484.1 calories, Carbohydrate 0.2 g, Cholesterol 138.3 mg, Fat 32.4 g, Protein 44.8 g, SaturatedFat 12.9 g, Sodium 271.2 mg, Sugar 0.1 g

3 pounds beef eye of round roast
½ teaspoon kosher salt
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper

STOVETOP BEEF AND SHELLS

I fix this supper when I'm pressed for time. It's as tasty as it is fast. Team it with salad, bread and fruit for a comforting meal. -Donna Roberts, Manhattan, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9



Stovetop Beef and Shells image

Steps:

  • Cook pasta according to package directions; drain., Meanwhile, in a large skillet, cook and crumble beef with onion and garlic over medium-high heat until no longer pink, 5-7 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 10-15 minutes., Stir in pasta; heat through.

Nutrition Facts : Calories 344 calories, Fat 11g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 815mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

1-1/2 cups uncooked medium pasta shells (about 4 ounces)
1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 garlic clove, minced
1 can (15 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper

KRIS' AMAZING SHREDDED MEXICAN BEEF

My husband grew up in southern California, and he says this shredded Mexican beef is the best he's ever had. Use it in burritos, tacos, salads and more.

Provided by Kris Ross

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h45m

Yield 12

Number Of Ingredients 10



Kris' Amazing Shredded Mexican Beef image

Steps:

  • Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.
  • Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.
  • Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.

Nutrition Facts : Calories 337.7 calories, Carbohydrate 4.3 g, Cholesterol 96.8 mg, Fat 20.8 g, Fiber 1.3 g, Protein 31.2 g, SaturatedFat 7.9 g, Sodium 426.4 mg, Sugar 1.3 g

1 (4 pound) beef bottom round roast or other lean roast
2 teaspoons ground black pepper
1 large onion, diced
1 (7 ounce) can chopped green chilies
2 teaspoons chili powder
1 teaspoon cayenne pepper
1 tablespoon garlic powder
2 teaspoons ground cumin
1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
1 cube beef bouillon

MONGOLIAN BEEF AND SPRING ONIONS

A soy-based Chinese-style beef dish. Best served over soft rice noodles or rice.

Provided by vkarlson

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 10



Mongolian Beef and Spring Onions image

Steps:

  • Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.
  • Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.
  • Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).
  • Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
  • Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 54.7 g, Cholesterol 27.2 mg, Fat 12.1 g, Fiber 3.3 g, Protein 18 g, SaturatedFat 2.8 g, Sodium 1861.8 mg, Sugar 38.8 g

2 teaspoons vegetable oil
1 tablespoon finely chopped garlic
½ teaspoon grated fresh ginger root
½ cup soy sauce
½ cup water
⅔ cup dark brown sugar
1 pound beef flank steak, sliced 1/4 inch thick on the diagonal
¼ cup cornstarch
1 cup vegetable oil for frying
2 bunches green onions, cut in 2-inch lengths

TENDER, JUICY, ROAST BEEF EVER

Recipe is so simple and test oh so Good. It is so juicy and tender, people rave on how good this is evertime I make it.

Provided by J Bowen

Categories     Roast Beef

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 3



Tender, Juicy, Roast Beef Ever image

Steps:

  • Salt and pepper roast all over.
  • Place roast in roasting pan in a pre-heated oven at 450 for 15 minute.
  • Add a little water in pan to loosen up juices.
  • Turn down oven to 325 and cook for 1 hour and 10 minute.
  • Take out and cover with aluminun foil for 30 minute.
  • You can choose to make gravy with the drippings or do what I do and use two packets McCormick Brown gravy and pour in the juice from the roast.
  • ***If your meat is a different weight then I mentioned, just cook 20 minute per pound. If it is too rare for you liking, just pop it right back in the oven and cook a little longer.***.

3 1/2 lbs beef eye round
coarse salt
pepper

SEASHELLS' JUICY ONION ROAST BEEF

The first time I tried this, it is AWESOME, so easy to put together, very tender and juicy. You won't find any easier or better tasting beef roast recipe than anywhere.

Provided by seashells63

Categories     Roast Beef

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 8



Seashells' Juicy Onion Roast Beef image

Steps:

  • Preheat oven to 450 F.
  • Put roast in roasting pan.
  • Put one cup water in pan.
  • Mix lipton onion soup mix, mix with 1/2 cup water with garlic powder and black pepper, mix well.
  • Pour on top roast.
  • Cover with alum. foil, wrap over only, press on tightly.
  • Put in oven, no lid on, bake one hour at 450 F.
  • Turn temp down to 350 F one more hour or until fork tender.
  • Remove meat on to platter, cover with alum. foil still.
  • Let it rest for half an hour before cutting into, that way the meat retains its juice!
  • Gravy: Place roasting pan on stove top, bring drippings to gentle boil.
  • Mix 1/3 cup flour with 2 cups water, mix well.
  • Pour in the dripping slowly, keep stirring, until brings to boil and thickens, one minute.

Nutrition Facts : Calories 790.5, Fat 33.7, SaturatedFat 12.4, Cholesterol 282.1, Sodium 940, Carbohydrate 14.2, Fiber 1.1, Sugar 2, Protein 108

3 1/2-4 lbs roast beef, any roast of choice is fine
1 (1 1/4 ounce) package Lipton Onion Soup Mix
1/2 cup water
1 cup water
1 teaspoon garlic powder
1 teaspoon black pepper
1/3 cup flour
2 cups water

UPSTATE-STYLE ROAST BEEF SANDWICH

Provided by Geoffrey Zakarian

Categories     main-dish

Time 3h55m

Yield 8 servings

Number Of Ingredients 18



Upstate-Style Roast Beef Sandwich image

Steps:

  • Bring the roast to room temperature about 1 hour before cooking.
  • Preheat the oven to 450 degrees F.
  • Sprinkle the roast on all sides with kosher salt and pepper. Brush the roast with the mustard. Combine the oregano, parsley, sage and thyme in a bowl and sprinkle it on the roast, followed by a liberal amount of kosher salt and pepper. Place the rosemary on a the roasting rack and place the roast on top of the rosemary. Add the broth to the roasting pan. Roast the meat for 20 minutes, then reduce the heat to 300 degrees F and continue to roast until the internal temperature reaches 110 to 115 degrees F for rare, about 1 hour.
  • Meanwhile, combine the sour cream, mayonnaise, horseradish and vinegar. Season with kosher salt and pepper. Refrigerate until ready to use.
  • Allow the meat to rest, uncovered, for 1 hour. Pour the liquid from the bottom of the roasting pan into a small pot and let simmer for 20 minutes to reduce. Keep warm.
  • When ready to slice, preheat the oven to 350 degrees F. Brush the tops of the rolls with the melted butter and sprinkle with the caraway seeds and some pretzel salt. Toast the rolls slightly for about 5 minutes.
  • Spread the horseradish cream on the interiors of the rolls. Top with the onions, if using. Slice the meat paper-thin, about 4 ounces per sandwich. Dip the sliced meat into the warm jus, then add to the roll bottoms. Top with the roll tops. Serve with the remaining jus for dipping if desired.

One 4-pound eye of round roast or round roast
Kosher salt and freshly cracked black pepper
3 tablespoons Dijon mustard
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons dried sage
2 teaspoons dried thyme
4 small sprigs fresh rosemary
2 cups beef broth
1/2 cup sour cream
1/4 cup mayonnaise
3 tablespoons prepared horseradish
2 teaspoons apple cider vinegar
6 soft or kaiser rolls
1/4 cup (4 tablespoons) unsalted butter, melted
1 teaspoon caraway seeds
2 teaspoons pretzel salt (or kosher salt)
Finely shaved onion, for serving (optional)

JUICY ROAST BEEF

If you like seeing some "red" in your meat, this recipe is for you! Since the goal is to sear the natural juices inside the roast, you'll get very little in the pan. Gravy lovers might want a can of beef broth or packaged mix. You'll love the aroma as it cooks and how the caramelized onion flavors the juice!

Provided by TommyGato

Categories     Very Low Carbs

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 4



Juicy Roast Beef image

Steps:

  • Pre-heat oven to very hot, 500 degrees F.
  • Prepare 8x8 baking pan with non-stick spray.
  • Remove excess fat from roast, pat dry with paper towel, and place in pan.
  • Rub pepper on the roast if desired.
  • Liberally rub or brush with oil.
  • Arrange onion slices to cover the bottom of the pan around the roast.
  • (Note the "grain" of the roast before cooking since it will seem more tender if carved against, or perpendicular to, the grain rather than parallel with the grain.)
  • Place in hot oven, uncovered--note that the times below are from this point.
  • After 5-10 minutes lower oven setting to 350F; let the oven cool gradually without opening door After 35-40 minutes, pour about 1/2 cup hot water over the onions; make a foil tent to cover the brownest parts of the roast, spraying first with non-stick spray, and return to oven.
  • Add 1/2 cup hot water at 15-20 minute intervals or whenever the bottom becomes dry and cook to desired level of doneness: Approx.
  • 1 hr (20 mi. per lb.) for rare (125-130F); 1 1/4 hr (25mi. per lb.) medium rare (135-140F); 1 1/2 hr (30 mi. per lb.) medium (145-150F); 1 3/4 hr (35 mi. per lb.) medium well (155-160F).
  • Important: Allow the roast to"rest" at room temperature for at least 15 minutes before carving
  • Transfer roast to serving platter, and pour another 1/2 cup of hot water over the drippings (assuming they're fairly dry), stir, strain out the onions, and pour over the roast.

3 lbs sirloin tip roast or 3 lbs eye of round roast (approx.)
1 1/2 tablespoons vegetable oil
1/2 medium onion, in 1/8 inch sclices
pepper (optional)

ROAST BEEF SANDWICHES AU JUS

A recipezaar search for au jus turned up nothing (duh!) so here is my family's quick and easy version. These are easy and tasty hot sandwiches.

Provided by MommyMakes

Categories     Lunch/Snacks

Time 10m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 7



Roast Beef Sandwiches Au Jus image

Steps:

  • In a medium pot simmer roast beef slices, consomme, and soup until fully cooked.
  • Meanwhile, slice hoagie rolls in half lengthwise, sprinkle with garlic and toast until golden brown.
  • Once the meat has heated through and cooked down, place on half of the hoagie rolls and top with slices of cheese as needed to cover meat.
  • Broil until cheese melted and bubbly.
  • Spread mayo on other half of hoagie rolls and top, cutting sandwich in half diagonally.
  • Cut on a diagonal and serve with au jus on the side.

1 (10 ounce) can French onion soup
1 (10 ounce) can beef consomme
1/2-1 lb thinly sliced deli roast beef
8 slices provolone cheese or 8 slices swiss cheese
4 hoagie rolls
garlic powder
mayonnaise

SLOW-ROASTED BEEF

With the aid of a digital thermometer and plenty of hands-off time, this recipe makes the best of an inexpensive beef roast, which really shines when thinly sliced and reused in flavor-packed dishes over the next week. Though the recipe suggests a 2- to 3-pound roast, it will work for one of any size. (Just be aware that the timing will change accordingly.) As the beef rests in the fridge, it will initially darken in color and may later turn brown or gray; this is due to the oxidation of muscle pigments and is expected. Once you start cooking, always rely on your thermometer, not your timer. To test for doneness without a thermometer, insert a thin metal skewer all the way through the meat and hold it there for 10 seconds. Rapidly remove the skewer and touch it to the skin under your lower lip. It will feel like a hot bath water at rare.

Provided by J. Kenji López Alt

Categories     dinner, lunch, meat, roasts, sandwiches, main course

Time P1DT3h

Yield 1 (2- to 3-pound) roast

Number Of Ingredients 3



Slow-Roasted Beef image

Steps:

  • Pat roast dry with paper towels. Rub generously with salt (at least 1/4 cup) and pepper on all sides. Shake the roast gently, allowing any excess salt and pepper to fall off.
  • Place a wire rack in a small rimmed baking sheet or lay 5 to 6 metal skewers across a large plate or baking sheet. Place roast on top of rack or skewers, making sure it is fully elevated above the bottom of the baking sheet. Place elevated roast on the bottom rack of your refrigerator, uncovered (or loosely covered with foil, if you are squeamish about raw meat), and let rest undisturbed for at least 24 hours and up to 48 hours.
  • Transfer baking sheet with elevated roast directly from the refrigerator into a cold oven and set oven temperature to 225 degrees. Cook until the center of the roast reaches 120 degrees for rare, or 130 degrees for medium, as tested with a digital thermometer. Depending on the oven and the exact geometry of the roast, this will take 1 to 2 1/2 hours.
  • Remove baking sheet with roast from oven and set on a trivet or on top of your stovetop. Let the roast rest on the baking sheet for at least 30 minutes.
  • Heat vegetable oil in a large skillet (any heavy skillet without a nonstick coating will do) over high until lightly smoking. Sear roast, turning occasionally, until well browned on all sides, about 4 minutes total.
  • Carve into thin slices with a sharp knife and serve what you'll eat today. When finished, carve remaining roast. Carefully lay fanned slices into zipper-lock freezer bags in layers no thicker than 1/2 inch. Squeeze out as much air as possible and stack sealed bags on an aluminum baking sheet. Place in freezer until completely frozen. Store frozen for up to 2 months.
  • To thaw, place one bag of frozen sliced steak on an aluminum baking sheet at room temperature until defrosted, about 45 minutes. It is important to use an aluminum sheet, as the high thermal conductivity of aluminum greatly speeds up the thawing process. Use thawed sliced steak as desired.

1 (2- to 3-pound) inexpensive lean beef roast, such as tri-tip, top round or eye round
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil

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Seashells' Juicy Onion Roast Beef Food.com. lipton onion soup mix, water, water, flour, water, black pepper and 2 more. Roast Beef Dishes Delish. kosher salt, dried rosemary, roast beef, pepper, dried basil and 4 more. Roast Beef Simply Sundays. gravy master, chopped fresh parsley, flour, fresh garlic, Worcestershire sauce and 10 more . Chicago Hot Roast Beef …
From yummly.com


LIST OF BEEF DISHES - WIKIPEDIA
A small steak and kidney pudding, served with mashed potatoes and other vegetables. Nikujaga, a Japanese dish of meat, potatoes and onion. Alambre – Mexican food. Bakso – Indonesian meatball dish. Balbacua – Filipino beef stew. Bandeja paisa – Typical meal popular in Colombian cuisine. Beef ball. Beef bun.
From en.wikipedia.org


HORSERADISH-CRUSTED ROAST BEEF RECIPE - FOOD & WINE
Preheat the oven to 375°. Set a rack in a large, deep roasting pan and place the beef roast on the rack. In a small bowl, blend the horseradish with the salt, Dijon mustard, chopped parsley ...
From foodandwine.com


SLOW ROASTED SPOON ROAST (TOP SIRLOIN) RECIPE - THE SPRUCE EATS
Steps to Make It. Gather the ingredients. Heat the oven to 425 F. Line a roasting pan with foil and place a rack in the pan. In a small bowl, combine the minced garlic with chili powder, cumin, salt, black pepper, and cayenne pepper. Put the roast in the prepared pan and rub it on all sides with olive oil.
From thespruceeats.com


ULTIMATE ROAST BEEF | YOU'VE BEEN DOING IT WRONG | JOHN QUILTER
Roast beef is the king of meals and heres my ultimate roast beef. Getting roast beef right can be tricky, but follow my tips and your beefSubscribe to my cha...
From youtube.com


HOW TO COOK MELT IN YOUR MOUTH ROAST BEEF (EASY RECIPE)
Preheat oven to 275ºF. 5. Melt butter over medium-high heat in an oven-safe skillet ( braising pan or cast iron). Sear all sides of roast in the hot oil to brown (for about 15 minutes total). Remove roast to a plate and deglaze the bottom of the pan with broth and wine. 6.
From kitskitchen.com


SHAKING BEEF | FOOD & WINE
Directions. Make the beef. Step 1. Stir together oyster sauce, soy sauce, sugar, cornstarch, fish sauce, pepper, and garlic in a medium bowl. If a saltier finish is desired, add up to 1 1/2 ...
From foodandwine.com


WHAT TO SERVE WITH ROAST BEEF – 40+ OF THE BEST SIDE DISHES
This Potatoes Romanoff recipe is not only classic comfort food, it's the ultimate potluck dish. Made with frozen hash browns, low-fat sour cream, cheddar cheese and mushroom soup, it's a little lighter than the usual, but delivers on taste! It can also be made in a slow cooker. Get Recipe Photo Credit: juliascuisine.com Old Fashioned Scalloped Potatoes. While you're …
From cookingchatfood.com


HOT ROAST BEEF SANDWICHES - THE PIONEER WOMAN
Directions. Slice rolls in half. Mix together mayo, grated onion, poppy seeds, spicy mustard, horseradish, and Worcestershire. Taste it and adjust ingredients however you wish. To assemble, spread dressing on top and bottom buns. Lay on roast beef or ham, then one or two slices of cheese (I cut them to fit the small buns.)
From thepioneerwoman.com


20 MINUTE CHEESY BEEF AND SHELLS RECIPE | THE RECIPE CRITIC
Instructions. In a large pot, cook the shells according to package directions. Drain and rinse. In a large skillet over medium high heat add the olive oil, onion and garlic. Cook 2-3 minutes until almost tender and add the ground beef. …
From therecipecritic.com


BEST SZECHUAN BEEF! (TIPS, TRICKS, STEP BY STEP PHOTOS)
Combine. Whisk the sauce to recombine then add to the skillet along with the beef. Cook, stirring constantly, until the sauce is thickened, the beef is cooked and vegetables are crisp tender, about 1-2 minutes. Taste and add additional chili sauce if desired for spicier Szechuan Beef.
From carlsbadcravings.com


10 BEST ASIAN SHREDDED BEEF RECIPES | YUMMLY
Crock Pot Asian Shredded Beef/Pork Food.com. honey, gluten-free hoisin sauce, chinese five-spice powder, beef roast and 3 more. Crock-Pot® Slow Cooker Asian Style Shredded Beef Mother Thyme. boneless chuck roast, cornstarch, garlic, sesame seeds, beef broth and 6 more. Roasted Vegetable Shredded Beef Chili SteveBeede. red onion, cilantro, …
From yummly.com


12 JAPANESE BEEF RECIPES FOR SIMPLE COMFORTING DINNERS
Credit: Diana71. We've gathered together some classic Japanese beef recipes, which showcase traditional flavors and techniques of Japanese cooking. These comforting recipes feature sure-fire dinner hits like beef sukiyaki, Japanese-style curry, beef yakitori, Japanese-style burgers, and much more. They make great weeknight meals for the family.
From allrecipes.com


HOW TO MAKE THE BEST ROAST BEEF | SERIOUS EATS - YOUTUBE
Roast Beef and Beef Roast are not one and the same. What makes for a great deli sandwich doesn’t usually translate to an impressive dinner showstopper. Our S...
From youtube.com


RIDICULOUSLY GOOD ROAST BEEF RECIPES - FOOD NETWORK
Roast Beef Hash and Eggs. Instead of sandwiches, Ina Garten uses leftover roast beef in a hearty breakfast hash. Saute the cubes of beef along with diced potatoes, sliced Brussels sprouts, amd applewood smoked bacon, and top it …
From foodnetwork.ca


THE BEST HOMEMADE SEAFOOD BOIL SAUCE WITH GARLIC BUTTER
1. Add butter and oil to a saucepan over medium-low heat. 2. Once the butter is melted, add onions and stir fry until they’re soft. Then add garlic and sauté until fragrant. 3. Add Old Bay seasoning, lemon pepper, paprika, cayenne pepper, red pepper flakes, lemon juice, and brown sugar. Mix together.
From izzycooking.com


35 BEEF RECIPES - EASY, TASTY DINNERS TO MAKE WITH BEEF - KITCHN
Go to Recipe. 5 / 13. Easy Ground Beef Tacos. These easy ground beef tacos are a winning weeknight dinner loaded with moist, flavorful beef and your favorite toppings. Go to Recipe. 6 / 13. Weeknight Cabbage Rolls. A weeknight version of the traditional savory meat-and-rice filling rolled up in tender cabbage.
From thekitchn.com


HOW TO MAKE ROAST BEEF AND BEEF ROAST IN ONE FELL SWOOP
Step 3: Sear the Roast. Just before the tri-tip comes out of the oven, it's time to start preparing for your sear. Heat two tablespoons of vegetable oil in a cast iron or stainless steel skillet over high heat. When the oil begins smoking, add the roast to …
From seriouseats.com


JORDANIAN FOOD: 25 OF THE BEST DISHES YOU SHOULD EAT
Bread, rice, lamb, olives and olive oil, za’atar, yoghurt, tahini, garlic, onions, pickles, sage and mint, are just a few of the distinct tastes and ingredients you’ll experience eating in Jordan. If you’re a food lover, this is a list of food you’ve got to try when you’re in Jordan. Ok, let’s get started. 1.
From migrationology.com


PAN-FRIED JUICY MEAT BUNS - SOUTH CHINA MORNING POST
7 Put the flour into a bowl and mix in the sugar and salt. Add 30ml (2 tbsp) of cooking oil, 240ml (1 cup) of tepid water and the yeast mixture. Mix until you have a smooth, slightly damp dough ...
From scmp.com


FOOD.COM - RECIPES, FOOD IDEAS AND VIDEOS
Food.com has a massive collection of recipes that are submitted, rated and reviewed by people who are passionate about food. From international cuisines to quick and easy meal ideas, Food.com is where you can find what youre craving.
From food.com


11 HEARTY ROAST BEEF RECIPES YOU'LL LOVE | FOOD & WINE
Brazilian Cheese Bread Sliders with Roast Beef, Red Peppers, and Arugula. These Brazilian cheese bread sliders are great for gluten-free entertaining. The …
From foodandwine.com


10 FAMOUS RAW BEEF DISHES FROM AROUND THE WORLD TO MAKE YOU …
Origin: France. French Name: à la tartare. Steak Tartare is a meat dish made from finely minced beef or horse meat. It is served with onions, capers, and seasoned with Worcester sauce. It is often served with rye bread. Another less common version is served in France, where the right side of the patty is seared lightly – a bit-cooked version ...
From tastessence.com


ROAST BEEF AND SALTY BEEF. BIG JUICY SANDWICHES. LONDON STREET FOOD
https://www.youtube.com/channel/UCdNO3SSyxVGqW-xKmIVv9pQ/joinwww.settime2588.comwww.facebook.com/settime2588instagram: settime2588www.twitter.com/settime2588
From youtube.com


SEASHELL RESTAURANTS | FISH- CHICKEN - BURGERS - SANDWICHES
69th & Ashland 6940 S. Ashland Ave. Chicago, IL 60636 Next to Food 4 Less Tel: (773) 434-6900
From seashellrestaurants.com


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