Best Roast Beef Food

BEST EVER ROAST BEEF

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.

PERFECT ROAST BEEF

Steps:

• Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
• Preheat the oven to 240°C/475°F/ gas 9.
• Wash and roughly chop the vegetables - there's no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
• Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
• Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.
• Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.
• If you're doing roast potatoes and veggies, this is the time to crack on with them - get them into the oven for the last 45 minutes of cooking.
• Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
• When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.

THE BEST OVEN ROAST BEEF

Steps:

• Remove roast from refrigerator and allow to come to room-temperature (about 30-40 minutes). Preheat oven to 300 degrees. Trim excess fat from roast and generously rub all sides with Kosher salt.
• In a heavy roasting pan or Dutch oven, over medium-high heat, melt butter. Add roast to pan and sear on all sides for about one minute per side. You want the roast to be brown all over.
• Sprinkle onion soup mix over the roast and pour beef broth over the top and around the inside of the roasting pan.
• Cover and roast in the oven for 3 hours or until beef is fall-apart tender (add 40-60 minutes per pound over 3 pounds).
• Allow roast beef to rest 10-15 minutes, still covered or wrapped in foil, before carving. While the roast rests, make gravy (optional, see notes above). Use a sharp knife to cut into slices and serve!

BEST ROAST BEEF

Steps:

• Take roast out of refrigerator- allow time for it to reach room temperature.
• Preheat oven to 325F.
• If roast is very moist, pat dry with paper towels& place in a roasting pan.
• In a small bowl, combine butter, mustard, horseradish& garlic.
• Using your fingers or a small palette knife, cover outside of roast with the mixture.
• Roast, uncovered, in the centre of oven.
• Allow about 20 minutes per pound for medium rare to medium.
• If you did not bring roast to room temperature, increase the time to 25 minutes per pound.
• Remove to cutting board, tent with foil& allow to rest for 10 minutes before carving.

CLASSIC ROAST BEEF

Steps:

• Salt the roast and let it come to room temp: The beef should be brought as close to room temperature as possible before you start to roast it, so that it cooks more evenly. Remove it from the refrigerator at least 1 hour, preferably 2 hours, before cooking. Open the wrapping, sprinkle all sides with salt, and wrap it up again.
• Preheat the oven to 375°F: (190°C). Move a rack to the center of the oven, and place the other one underneath.
• Roast to an internal temp of 135°F to 140°F: When juices start to drip from the roast, and it is browned on the outside, check the roast's internal temperature with a meat thermometer. Remove the roast from the oven when the internal temperature of the roast is 135°F to 140°F (for medium rare meat).

BEST ROAST BEEF DINNER EVER!

Steps:

• Cut 1/2-inch incisions into the meaty parts of the roast; stuff with shallots and garlic. Season roast with salt and pepper; top with thyme sprigs.
• Center roast in a large roasting pan. Pour in water and beef broth. Spread carrots and celery around the roast. Cover and marinate in the refrigerator, 8 hours to overnight.
• Preheat oven to 300 degrees F (150 degrees C).
• Place potatoes in a large bowl; cover with water. Let soak, 10 to 15 minutes. Drain and pat dry. Add rosemary and olive oil; toss to coat. Spread potatoes around the roast.
• Bake in the preheated oven until potatoes are very tender, about 3 hours.
• Reduce oven temperature to 250 degrees F (120 degrees C). Continue baking until an instant-read thermometer inserted into the center of the roast reaches 145 degrees F (65 degrees C), about 1 hour more.

MY BEST ROAST BEEF

Steps:

• Mix salt, pepper, garlic powder, and chili powder together.
• Rub seasoning mixture on all sides of roast.
• Heat an iron skillet and add olive oil.
• Sear roast on all sides; remove from heat.
• Add beef broth, red wine and water.
• Cover with tight fitting lid or foil.
• Bake in 300 degree Fahrenheit oven for 3 to 4 hours or until meat is easily shredded.
• Add cornstarch/water mixture to make gravy.

BEST ROAST BEEF

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.