CREAMY MUSHROOM BEEF CHUCK ROAST RECIPE
Take a tough chuck roast, slow cook it on low for hours and turn it into a buttery soft roast with a creamy mushroom onion gravy - ALL in one roaster!
Provided by Karlynn Johnston
Categories Main Course
Time 5h5m
Number Of Ingredients 7
Steps:
- Pre-heat your oven to 400 °F.
- Heat a skillet or the Dutch oven over medium heat with the olive oil it. Place the chuck roast in and brown on all sides in the hot oil. Place into the Dutch oven or lidded roaster.
- Place the mushrooms and onion around the chuck roast.
- Whisk together the soups and the water until as smooth as possible ( it usually is chunky a bit, that's ok!) Pour over the roast.
- Place the lid on top of the roaster/Dutch oven and place in the preheated oven. Cook for 20 minutes then turn down the oven to 325°F.
- Cook for another 4-5 hours until the roast pulls apart easily when touched with a fork.
- Remove and plate. Whisk together the mushrooms and onions and drippings to make a gravy. Serve over the beef.
Nutrition Facts : ServingSize 8 g, Calories 781 kcal, Carbohydrate 13 g, Protein 77 g, Fat 46 g, SaturatedFat 20 g, Cholesterol 273 mg, Sodium 1794 mg, Sugar 2 g
BEEF SALAD SANDWICH FILLING
Like chicken salad, but with beef! A great way to use leftover roast beef or pulled beef. Even my kids like it, minus the onions. Chopping and mixing all the ingredients together in my manual food processor works really well and saves time. Serve on bread or in pita pockets.
Provided by Sarah Simmons
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Stir beef, celery, carrot, onion, mayonnaise, salt, black pepper, and garlic powder in a bowl until thoroughly combined.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 3.4 g, Cholesterol 45.7 mg, Fat 17.8 g, Fiber 0.9 g, Protein 13.2 g, SaturatedFat 5 g, Sodium 261.3 mg, Sugar 1.6 g
GRANDMA'S ROAST BEEF SALAD
Provided by Melissa Slyh
Number Of Ingredients 5
Steps:
- Cut the beef into ½ to 1 inch cubes.
- Grind the meat in a meat grinder to a fine consistency.
- In a bowl, combine the beef, mayonnaise, and relish.
- Stir to combine.
- Serve on sandwich buns or on crackers.
- *For the beef, I used a top round roast that had been cooked in a slow-cooker until cooked through. I used only about half of the roast since that is what I had as leftovers.
CREAMY ROAST BEEF SALAD
This is my Mom's recipe and is one of the first recipes I took with me when I left home. I had never seen a salad anything like this before and I absolutely loved it. It makes a great sandwich or it can be eaten plain. It is great for a casual lunch with friends. Enjoy! (Time does not include chill time).
Provided by MamaJ
Categories Roast Beef
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together and refrigerate at least 24 hours.
- Stir.
- Serve atop lettuce leaf or spoon onto toasted onion roll.
COLD ROAST BEEF WITH BEETROOT SALAD & HORSERADISH CREAM
Turn your leftover Sunday roast into this impressive Monday night salad
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 11
Steps:
- To make the horseradish cream, whisk all the ingredients together with salt and pepper until spoonable, then set aside. Lay the slices of beef on four serving plates. In a bowl, mix the beetroot, shallot and salad leaves together. Dress with the sherry vinegar and 3 tbsp of the olive oil, then gently toss.
- Neatly pile a mound of salad into the centre of each plate and scatter some microleaves around the outside. Top the salad with a neat spoonful of horseradish cream, drizzle with the remaining olive oil and serve.
Nutrition Facts : Calories 394 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 26 grams fiber, Protein 29 grams protein, Sodium 0.26 milligram of sodium
OUR 20+ BEST LEFTOVER ROAST BEEF RECIPES (+LEFTOVER ROAST BEEF SALAD)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 35m
Number Of Ingredients 5
Steps:
- Chop or shred the roast beef, then process in a food processor.
- In a bowl, combine beef and all other ingredients.
Nutrition Facts : Calories 275 kcal, ServingSize 1 serving
ROAST BEEF SALAD
Make and share this Roast Beef Salad recipe from Food.com.
Provided by The Range Rover
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the beef,onion,and tomatoes in a large bowl.
- I small bowl whisk together the vinegar, oils, horseradish, and salt & pepper to taste; pour over the beef mixture and combine well.
Nutrition Facts : Calories 119.9, Fat 10.3, SaturatedFat 1.4, Sodium 220.5, Carbohydrate 6.3, Fiber 0.8, Sugar 4.5, Protein 0.7
THE BEST CREAMY PASTA SALAD
This is The BEST Creamy Pasta Salad you will ever make, promise. Thanks to one secret ingredient, this classic creamy pasta salad is infinitely more flavorful thank most recipes you'll find.
Provided by Nicole
Categories Side Dish
Time 20m
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a rolling boil. Season with salt. Add the pasta and give it a stir. Cook until aldente (it should have a slight bite to it). Drain and rinse under cold water until chilled.
- Add mayo and beef bouillon to a large bowl. Whisk until smooth. Add the sour cream, buttermilk, vinegar, and salt. Whisk until smooth. Add the pasta. Toss until completely coated. If needed, add a little bit of buttermilk to thin the dressing out. Season to taste with salt and pepper.
- Add in peppers, red onion, and tomatoes. Toss. Again, season with salt and pepper. Serve right away or chill until read to serve. If you do chill it, before serving, give it a stir, if needed, add a little bit of buttermilk to thin out the dressing as needed.
Nutrition Facts : ServingSize 1 serving, Calories 292 kcal, Carbohydrate 43 g, Protein 8 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 572 mg, Fiber 3 g, Sugar 6 g
ROAST BEEF SALAD WITH HORSERADISH DRESSING
Roast Beef Salad with roasted carrots, garlicky beans, crispy kale & creamy horseradish dressing is a lighter alternative to the traditional Sunday roast.
Provided by Moorlands Eater
Categories Main Course Salad Lunch
Number Of Ingredients 22
Steps:
- Preheat the oven to 220C/425F/Gas 7
- Put the prepared carrots in a shallow roasting tray and sprinkle with the cumin and salt.Drizzle with the olive oil then mix together with your hands so that the carrots are coated.
- Put in the hot oven and cook until just cooked and starting to char at the edges (10-15 min).Set aside at room temperature.Reduce the oven temperature to 200C/fan 180C/gas 6 ready to cook the beef.
- Put the olive oil and sliced garlic in a small frying pan. Heat gently and cook until the garlic is golden brown. Remove the garlic and set aside. Leave the oil to cool.
- Cook the sliced beans in boiling water until just tender. Tip into a colander and cool under a running tap. Drain well and transfer to a bowl.
- Put the red wine vinegar in a small bowl with the sugar if using plus a little salt and pepper.When the olive oil you browned the garlic in is cold, whisk it into the vinegar. Taste and adjust seasoning, adding more olive oil or vinegar if liked.
- Pour the dressing over the beans and mix well.Just before serving, stir in the reserved garlic slices and the parsley.
- If you haven't done so already, preheat the oven to 200C/fan 180C/gas 6.
- Rub the olive oil all over the beef then season well with salt and pepper.
- Put the beef in the oven and cook for 10 minutes plus:10-12 minutes per 450g for medium-rare (recommended)15-20 minutes per 450g for medium20-25 minutes per 450g for medium-well-done25-30 minutes per 450g for well doneBaste two or three times during the cooking.
- When the beef is cooked to your liking, remove from the oven and cover tightly with foil.Set aside to rest for 15-30 minutes.Reduce the oven temperature to 180C/fan 160C/gas 4 ready to cook the kale.
- If you haven't done so already, preheat the oven to 180C/fan 160C/gas 4.
- Put the torn kale in a large baking tray.Sprinkle with salt, drizzle with the olive oil and mix with your hands to coat the leaves.
- Place in the oven and bake until crispy (10-20 min), stirring regularly and making sure the kale doesn't burn.Remove from the oven and set aside to cool.
- Whisk together the mayonnaise, yogurt and horseradish. Season with black pepper.
- Slice the beef thinly and lay slices around the edge of each plate.Between the slices, put piles of roasted carrots and runner beans.Put the crispy kale in the centre of the plate.Dress the plate with pea shoots if using.Drizzle generously with the horseradish dressing.
10-MINUTE BEEF-AND-BEET SALAD WITH HORSERADISH DRESSING
Make dinner in a flash with this hearty, deli-inspired salad. We love the mixture of crunchy cabbage with tender spinach, and if you have them on hand, you can add a few chopped hard-boiled eggs for extra flavor and protein.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toast the rye bread.
- Meanwhile, whisk together the sour cream, horseradish, mayonnaise, mustard, 3 tablespoons water, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the spinach, coleslaw mix and cheese and toss to combine.
- Cut the toasted bread, crusts and all, into 1/2-inch pieces Divide dressed greens among 4 salad plates and top each with roast beef, beets and rye croutons.
- Copyright 2014 Television Food Network, G.P. All rights reserved.
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- In a medium glass or stainless-steel bowl, whisk together the mayonnaise, sour cream, horseradish, vinegar, pepper, and 1/2 teaspoon of the salt until smooth.
- In a large bowl, toss the escarole with the mushrooms, onion, roast beef, the remaining 1/4 teaspoon salt, and all but 2 tablespoons of the dressing. Serve the salad with the remaining dressing drizzled over the top.
- Variations:: · Instead of the roast beef, use leftover flaked cooked fish (salmon or any medium-firm white-fleshed fish, like cod, would be good) or use smoked fish (such as trout or whitefish).: · Add a cup of cooked broccoli florets.: · Stir in a cup or two of halved cherry tomatoes.
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- Transfer roast to a pot, sprinkle salt and add the peppercorn then fill the pot with water, enough to cover the roast and then some more. Cover with lid and then bring water to boil. Once it boils, lower heat to lowest and let it cook for several hours until meat becomes tender (2 hours minimum). Cut meat into thinner slices.
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