CLASSIC ROAST BEEF
Wow your dinner guests with a main dish that won't disappoint: Classic Roast Beef. This recipe is perfectly simple and lets the beef speak for itself. Want more Classic Roast Beef? Make it all year round to use as a base for sandwiches, appetizer sliders and more!
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Place roast in shallow pan sprayed with cooking spray. Mix garlic, pepper, thyme and 1/3 cup gravy until blended; spread evenly onto roast.
- Bake 2-1/2 to 3 hours or until 150°F.
- Remove meat from oven. Cover with foil; let stand 15 to 20 min. or until medium (160°F) or desired doneness. About 5 min. before meat is done, cook remaining gravy in saucepan on medium-low heat until heated through, stirring occasionally.
- Slice meat. Serve topped with gravy.
Nutrition Facts : Calories 260, Fat 15 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 320 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 0 g, Protein 28 g
CLASSIC ROAST BEEF
Here's a timeless roast beef recipe that can be made with rump roast, round roast, or sirloin roast. Slow-roasting on low heat works magic on tougher cuts of meat and provides a tender roast beef recipe you'll love!
Provided by Elise Bauer
Categories Dinner Budget Beef Beef Roast
Time 5h8m
Yield 6
Number Of Ingredients 7
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).
Nutrition Facts : Calories 527 kcal, Carbohydrate 2 g, Cholesterol 188 mg, Fiber 0 g, Protein 59 g, SaturatedFat 10 g, Sodium 128 mg, Sugar 0 g, Fat 28 g, ServingSize Serves 4-6, UnsaturatedFat 0 g
CLASSIC ROAST BEEF THAT IS SO EASY!
Make and share this Classic Roast Beef That is so Easy! recipe from Food.com.
Provided by Doelee
Categories Meat
Time 55m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Ask the butcher for this, so you get a nice piece of meat.
- Rub meat with vegetable oi. Season with salt and pepper and garlic.
- Put 1/2" water in a pan. Cook uncovered at 350* for 45 minutes and check the meat. Might need 10 more minutes, depending on how you like it. Formula is 10-15 minutes per pound, but it can need more time, depending on your oven.
- Let it rest for half hour before cutting into, that way the meat retains its juices!
Nutrition Facts : Calories 330.6, Fat 17.1, SaturatedFat 6, Cholesterol 125.2, Sodium 109.5, Carbohydrate 1.2, Fiber 0.1, Protein 40.2
CLASSIC BEEF POT ROAST
There are a million pot roast recipes out there and this is my favorite. It is originally a 5 star Cooking Light recipe that I made some minor adjustments to.
Provided by Ginny
Categories One Dish Meal
Time 3h10m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Heat olive oil in large dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; cook 8 minutes or until tender.
- Return browned roast to pan. Add the red wine, thyme, beef broth, bay leaf, beef base to pan and bring to a simmer. Cover pan and bake for 1 1/2 hours or until roast is almost tender.
- Add vegetables to pan. Cover and bake an additional hour or until vegetables are tender. Remove bay leaf from pan and discard. Shred meat with 2 forks. Serve roast with vegetables and cooking liquid.
Nutrition Facts : Calories 154.1, Fat 1.7, SaturatedFat 0.3, Sodium 388.7, Carbohydrate 27.9, Fiber 4.8, Sugar 4.8, Protein 3.5
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