Super Easy Beef Roast Recipes

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.

Steps:

• Preheat Oven to 500 Degrees.
• Remove Roast beef from package and rinse under cold water. Pat dry with paper towels.
• Rub Olive Oil all over roast and put in roasting pan on a rack. (FAT SIDE UP).
• Sprinkle Garlic Powder and Black Pepper all over roast.
• Put in oven and roast at 500 degrees for 20 minutes.(do NOT open oven door during this step. You want the intense hot heat to "sear" the roast and keep in all the juices.).
• After 20 minutes, lower the oven temperature to 300 degrees and continue roasting for at that temperature for 18 minutes per pound.
• *3lb Roast- 54 minutes
• *4lb Roast-72 minutes
• I generally start checking the temperature after 45 minutes of cooking at 300 degrees. When the roast reaches the required temperature (see below) remove from oven and let sit for 10-15 minutes.
• Timetable.
• Rare- 125-130 degrees.
• Medium rare- 130-140 degrees.
• Medium- 145-150 degrees.
• Well Done-155-165 degrees.
• After allowing the roast to "rest" Slice and Serve!
• Enjoy!

Steps:

• Place beef, fat side up, on rack in a roasting pan. Season with salt and pepper; top with onion slices. Add enough water to pan to cover the bottom. Bake at 350° for 3-1/2 hours or until tender. For gravy, mix flour with water; stir into pan drippings, cooking over medium heat until gravy has thickened., First Day: Pot Roast. Place peeled carrots and halved peeled potatoes in with the roast during the last 1-1/2 hours of cooking., Second Day: Sweet-and-Sour Beef. Heat chunks of leftover beef in sweet-and-sour sauce and serve over cooked noodles. To make sauce, saute 1/2 cup chopped celery and 1/4 cup chopped onion in 2 tablespoons butter until tender. Stir in 1 tablespoon flour. Add 1/4 cup sugar, 1/4 cup vinegar and 1/4 cup water. Stir until slightly thickened., Third Day: Beef Stew. Heat gravy and chunks of beef in a pan, along with leftover potatoes and carrots., Fourth Day: Beef over Rice. Heat leftover beef and gravy and serve over cooked rice., Fifth Day: Meat Pie. Place leftover meat chunks, gravy, peas and carrots in pie plate. Top with you favorite pie crust or biscuits. Bake at 350° for 30-45 minutes or until crust is golden.

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.
• Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.
• Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.

Steps:

• In a crock pot, put roast, broth and onion.
• Season with salt and pepper.
• Cook 6-8 hours on low (if frozen on high).
• Remove meat from crockpot.
• With tongs or a fork, shred meat.
• Mix cornstarch with water, add to crockpot to thicken sauce.
• Add meat back to sauce and stir to coat.
• Enjoy!

Steps:

• Preheat the oven to 350°F. Lightly spray a roasting pan with olive oil spray. Set aside.
• Rub the beef on all sides with the oil. Sprinkle with the Chili Powder. Using your fingertips, gently press the Chili Powder so it adheres to the beef. Transfer the beef to the roasting pan. Put the onion, carrots, and celery around the beef.
• In a small bowl, stir together the wine and Worcestershire sauce. Pour over the beef.
• Bake for 1 hour 30 minutes, or until a meat thermometer inserted in the thickest part of the beef registers almost the desired doneness. If the beef begins to dry out during cooking, baste with additional wine. Don't use the drippings for basting. Leaving the pan juices in the pan, transfer the beef to a cutting board, retaining the pan juices. Let stand, lightly covered with aluminum foil, for 10 to 15 minutes to continue cooking. Thinly slice the beef. Arrange on a platter.
• Meanwhile, skim the fat from the pan juices or remove the juices with a bulb baster and discard the fat. Stir the salt into the pan juices. Spoon over the sliced beef.
• Cook's Tip on Beef Temperatures
• Use a meat thermometer or an instant-read thermometer to determine the internal temperature. To be safe, cook beef to at least 160°F. For well-done, cook to 170°F.
• Cook's Tip on Separating Fat from Pan Juices
• A gravy separator, which looks like a measuring cup with a spout coming from the bottom, makes it easy to remove the fat from pan juices. Pour all the pan juices into the separator. After the fat rises to the top, simply pour the fat-free juice out of the bottom until the fat layer falls to the level of the spout. Discard what remains in the separator.
• Nutrition Information
• (Per serving)
• Calories: 178
• Total fat: 5.0g
• Saturated: 1.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 3.0g
• Cholesterol: 63mg
• Sodium: 110mg
• Carbohydrates: 2g
• Fiber: 1g
• Sugars: 1g
• Protein: 28g
• Calcium: 12mg
• Potassium: 255mg
• Dietary Exchanges
• 3 lean meat