Sunday Game Day Roast Beef Dinner Recipes

Steps:

• Preheat oven to 400 degrees F.
• Using a heavy hand, season rib-eye roast with salt and pepper on all sides. Heat olive oil in a large Dutch oven or a roasting pan. Place beef in hot pan and sear until deep golden brown on all sides. Transfer the pan to the oven and roast for about 15 minutes per pound for medium-rare, making an approximate hour of cooking time. Remove the pan from oven and transfer the beef to a cutting board. Allow meat to rest for at least 15 minutes, tented with foil, before carving.
• Gravy:
• Pour off excess fat from the Dutch oven (reserve for Thyme for Yorkshire Pudding, if desired) and place on the stovetop over medium heat. Add shallots and cook until soft and brown, about 4 to 6 minutes. Deglaze the pot with 1/2 cup of the wine, scraping up browned bits from the bottom. Add remaining wine, bring to a boil and reduce by half. Add stock and simmer until reduced again by about half. Pass the gravy through a fine mesh sieve and return to the pan. Bring back to a boil, then lower the heat and simmer until desired gravy consistency is reached. Taste for seasoning and adjust, if necessary. Carve beef against the grain, into thin slices, and serve with gravy.

Steps:

• Heat oven to 350.
• Heat oil in a deep oven casserole dish or pot, that has a tight-fitting lid.
• Rub the roast with Lawrey's salt.
• When oil is hot, brown roast on all sides in the hot oil; look for a nice brown crispy texture.
• When all sides are nicely browned, remove roast to a platter.
• Put allspice, cinnamon, bay leaves and shallots in the hot oil and stirfry until shallots begin to brown; do not burn.
• Pour in beef broth and stir, scraping sides and bottom of pan.
• Return roast and any drippings that collected on the platter to the pot, turn once, cover tightly and put in oven (I don't even peek for the first 2 hours).
• Roast until meat pulls apart, about 2 1/2 to 3 hours- check closely.
• Remove roast to serving platter.
• Pick out the 6 allspice berries, 2 bay leaves and cinamon stick, skim fat off and pour broth over the roast and serve.

Steps:

• Preheat oven to 350*.
• Place roast in large roasting pan or baking dish.
• Arrange vegetables around roast.
• Sprinkle meat and vegetables generously with basil, dried garlic, garlic powder, salt and pepper.
• Place in oven and allow to cook for about 15 minutes.
• Add water to pan about 1/2 inch to an inch up.
• About every 20 minutes or when water is diminishing and turning darker, add a little more water so it doesn't steam away completely.
• You can pour this over the roast if if is getting too dry on top.
• Allow to cook 20-30 minutes per pound or until your desired doneness and when veggies are tender.
• Remove roast to carving platter and remove veggies with a slotted spoon to their own serving dish.
• To make gravy, either prepare gravy mix as directed on package but use liquid from pan as substition for all of some of the water indicated.
• OR, in a sauce pan, whisk together 1/4 cup of pan drippings and 1/4 cup flour until smooth.
• Heat over low heat until mixture starts to bubble.
• Add 2 cups of water or a combination of water/dripping adding to 2 cups very slowly to flour mixture.
• Simmer 5 minutes, remove from heat and add 1 tsp.
• (or more) of Gravy Master.
• Stir in some salt and pepper to taste and serve with sliced beef.
• Slice beef after it has sat for about 15 minutes to retain juices.

Steps:

• Preheat the oven to 350 degrees F.
• Using paper towels, pat the roast dry to help get a great crust on the meat. Sprinkle the roast generously with salt and pepper. In a large Dutch oven over medium heat, add 2 tablespoons oil and heat until glossy. Add the roast and brown on all sides. Remove and transfer to a cutting board or a large plate.
• Add more oil to the pot if needed, along with the carrots, celery and onions. Season with salt and pepper. Add the fresh herb bundle and cook until the vegetables start to brown, 5 to 10 minutes. Add the garlic and continue cooking for another minute. Add 3/4 cup of the red wine and reduce by half, scraping up the seared bits and incorporating them into the juice. Then return the roast to the pot and add the beef broth. Bring the liquid to a simmer before covering with a tight-fitting lid and placing the pot in the oven. Allow the roast to cook until fork tender, 3 1/2 to 4 hours, turning once halfway through.
• Remove from the oven and transfer the roast to a large cutting board. Tent with foil while the roast rests. Placing the Dutch oven back on the stovetop over medium-high heat, add the remaining 1/4 cup of red wine to the liquid and reduce by half at a simmer, about 10 minutes. Strain the sauce and season with salt and pepper. Shred the roast into big chunks and toss with the jus.
• For the herb salad: Toss the watercress and picked parsley with the lemon juice and olive oil to taste. Season with salt and pepper and top with the toasted almonds
• Serve on top of the Risotto Cakes and top with the fresh herb salad.
• For the risotto: In a medium saucepan, heat the chicken broth to a simmer. In a separate saucepan, melt the butter over medium-high heat. Add the shallots to the butter, cooking until fragrant and translucent, about 2 minutes. Add the Arborio rice and lightly toast, stirring to coat in the butter and shallots. Add the white wine, continuing to cook while stirring until the wine is absorbed. You should be able to run your spoon through the risotto and have the indentation stay.
• Using a ladle, add enough of the warm chicken broth to cover the rice, stirring constantly over medium heat until the broth is completely absorbed. Repeat the process 3 more times, adding the broth in stages while continuing to stir. Once all of the chicken broth has been added and the rice is tender, add the peas, lemon juice and lemon zest and stir to combine.
• Remove from the heat and stir in the Parmesan, mozzarella and season with salt and pepper. Cool the risotto by spreading it evenly over a sheet tray. Cover with plastic wrap and chill in the refrigerator for 20 to 30 minutes.
• Once the risotto is cooled, form the mixture into burger-size patties, about 1-inch thick. Set up a dredging station with the flour in one dish, beaten eggs in another and panko breadcrumbs in another. Dip the rice patties into the flour, then into the eggs and finally coat them in the panko breadcrumbs.
• In a large skillet, heat 1/2-inch vegetable oil over medium heat until a pinch of panko sizzles when dropped in the oil. Working in batches of 2 to 3, fry the risotto cakes until golden brown, 2 to 3 minutes per side (use a fish spatula under the cake and the back of a fork on top to help stabilize while flipping). Transfer to a wire rack, which will help them stay crispy. Season with salt and they are ready to serve. Yield: 6 large cakes.

Steps:

• Preheat the oven to 275 degrees F.
• Season the meat on all sides with the Essence, salt, and pepper. Heat the oil in a large Dutch oven and brown on all sides, about 4 minutes per side. Remove the roast from the pan and add the onion slices and thyme sprigs. Place the roast on top of the onions, fat side up. Add the beef broth to the pan and place in the oven, uncovered. Roast until the beef is tender and registers an internal temperature of 130 to 135 degrees F, about 1 1/2 to 2 hours.
• Transfer the roast to a platter or cutting board and let rest for 15 minutes before carving.
• Meanwhile, use a slotted spoon to discard the onions and thyme sprigs. Place the Dutch oven over medium-high heat to heat the beef drippings. Combine the cornstarch and water in a small bowl until dissolved. Add the cornstarch mixture to the beef drippings and bring to a boil. Cook, stirring constantly, until slightly thickened, 2 to 3 minutes. Remove from the heat and carefully transfer to a gravy boat or decorative bowl.
• Carve the beef thinly and arrange the slices on large plates with rice on the side. Drizzle gravy over each portion and serve alongside of the Easy Rice.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
• In a 2-quart saucepan, combine the rice, water, butter and salt, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork before serving.

Steps:

• Peel the potatoes, carrots, onions.
• Rinse clean.
• Sprinkle one side of the roast heavily with Adolps, prick with a long handled fork in several spots.
• Place sprinkled side down in a hot roaster.
• Sear for about 1 minute.
• Sprinkle top side with Adolphs, prick.
• Turn and brown other side.
• Take off heat.
• Empty the two cans of mushroom soup on top of the roast.
• Pour about 1/2 can of water on the bottom of the pan.
• Place clean, peeled vegetables on and around the roast.
• Cover with lid.
• Gravy will be ready in the bottom of the pan when through cooking.
• Bake at 325 degrees for 3 1/2- 4 hours.
• Left over meat and vegetables can be cut up and warmed in left over gravy thinned with water, later in the week, for a quick stew.

Steps:

• Pat roast dry with paper towels. Cut deep slits in surface of roast; insert garlic. Lightly salt and pepper meat. Set aside.
• In a large skillet, cook bacon until crisp; remove with a slotted spoon and set aside. Add roast to drippings; cook 5 to 8 minutes, turning occasionally, until brown. Remove from heat.
• Place onions and celery in Slow Cooker ceramic pot. Place roast on vegetables; pour drippings over roast. Add bacon, potatoes, carrots, and parsnips. Sprinkle with marjoram and thyme. In medium bowl, combine tomato soup, 1/2 cup consomme, mustard, and vinegar. Pour over mixture in Slow Cooker. Cover and cook at LOW 8 to 10 hours, or until roast and vegetables are tender.
• Remove roast to cutting board. With slotted spoon, remove vegetables to serving bowl. Cover both to keep warm. In small bowl, mix flour and remaining 1/2 cup consomme. Stir into liquid in Slow Cooker. Cover and cook on HIGH about 10 minutes, or until thickened. Slice roast. Serve roast and vegetables with gravy.

Steps:

• 1. Cut your roast into 2 or 3 equal pcs. (optional).
• 2. In a med. to large pot put the roast and green beans (any other veggies you want except potatoes -- add those later) in along with both cans of french onion soup, fill with water until it's about 3 inches above meat. Bring to a boil, boil for about 30 minutes then reduce heat to simmer, you want the liquid to evaperate but not too fast. Now cook for 3 to 4 hours or until meat is falling off of fork (if water gets too low just keep adding a cup or two at a time, you want the liquid to cook down and allow the soup to thicken but not until it has been cooking for about 3 to 4 hours).
• 3. After the roast and green beans have been cooking for about 3 hours or so when meat is tender, then you can add your potatoes. Keep cooking until potatoes are done and the liquid in the pot has thickened and evaperated down to where you can see the meat and veggies.
• Now if you want to add rice or noodles you can cook them while the roast is sitting for 30 mins -- DINNER ROLLS ARE A MUST TO SOAK UP ALL THE YUMMY JUCIES FROM COOKING THE ROAST.
• i may have not explained this very well but it really is the easiest way to cook your roast and veggies -- If you are using a crock pot use the set on low-med. put potatoes in with roast fill up with water and just let it cook all day, after about 6 or 7 hours it will be done.