EASY TOP ROUND ROAST BEEF RECIPE
This Easy Top Round Roast Beef Recipe is going to become a regular in your house after you see how easy it is to make. Our fail proof cooking method leaves you with a flavorful and tender roast that you prepared in five minutes.
Provided by Lisa Longley
Categories Main Course
Time 1h5m
Number Of Ingredients 5
Steps:
- Preheat your oven to 450 degrees. Fit a rack in a roasting pan and set aside.
- Rub the top round roast with the olive oil. Then spread the salt, black pepper and garlic over it. Do your best to cover not only the top and bottom but the sides.
- Place the seasoned roast on the rack in roasting pan. Roast (uncovered) in the oven for 15 minutes. Then reduce the heat to 325. Roast for another 45 to 60 minutes or until the a thermometer reads between 135 and 140. Please note that roasts that are less than 3 inches thick will take less time to roast. I highly recommend investing in an instant read thermometer so you know the exact moment to pull it out of the oven.
- Remove from the oven, loosely tent with foil, and allow the roast to rest for 10 minutes. Slice thin, and enjoy. See post for details about reheating and left over ideas.
Nutrition Facts : Calories 384 kcal, Carbohydrate 1 g, Protein 50 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 150 mg, Sodium 701 mg, UnsaturatedFat 2 g, ServingSize 1 serving
SLOW COOKER BEEF ROAST
This beef is cooked slowly with Worcestershire sauce, BBQ sauce, and spices. SO EASY! Set it up in the morning and you will have dinner ready when you get home. No mess in your kitchen. Use the sauce over egg noodles or rice.
Provided by Ella Schwartz
Categories Main Dish Recipes Roast Recipes
Time 6h10m
Yield 6
Number Of Ingredients 8
Steps:
- Place beef round roast in slow cooker, then add carrots, onion, and celery. Season with garlic powder and black pepper. Pour Worcestershire and barbeque sauce over meat and vegetables. Cook on Low until the meat is tender, 6 to 8 hours.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 17.4 g, Cholesterol 79.9 mg, Fat 9.2 g, Fiber 1.5 g, Protein 31.2 g, SaturatedFat 3.4 g, Sodium 523.7 mg, Sugar 10.2 g
THE BEST OVEN ROASTED BEEF EVER!
My husband's grandfather was famous for this easy and delicious top round beef roast. Prep is quick, easy, and calls for less than 5 ingredients (not counting the beef, of course). The pan drippings make an out of this world gravy when whisked with a bit of flour. This is best served with mashed potatoes and oven roasted asparagus or broccoli (place veggies on jelly roll pan, drizzle with olive oil and salt and pepper, roast at 400F for about 20 minutes while the beef rests and you prepare the gravy). Please post pictures and ENJOY!
Provided by Adria82
Categories Meat
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325F.
- Rub salt and pepper into beef roast.
- Massage mustard into beef roast.
- Set beef roast in desired roasting pan and cover with sliced onions.
- Add a small amount of water to the bottom of the pan if you wish.
- Cover with aluminum foil and roast about 1 hour.
- Uncover and roast for 30 minutes more.
- Cooking time will be less for medium/rare. Use a meat thermometer as your guide.
- Remove roast from oven and transfer roast and onions to serving dish. Cover with foil and LET REST FOR 20 MINUTES.
- Place roaster pan on burner (or transfer liquids to burner-safe pan) on medium heat and whisk in flour to create a gravy.
- Slice beef very thinly and serve with mashed potatoes, roasted veggies, and gravy.
Nutrition Facts : Calories 305, Fat 7.3, SaturatedFat 2.4, Cholesterol 133.8, Sodium 254.6, Carbohydrate 4.2, Fiber 0.7, Sugar 0.9, Protein 52.2
ALL AMERICAN ROAST BEEF
This is your basic everyday eye round roast beef. Simply cooked to perfection. Serve it to family or company. The secret is in the time cooked. 20 minutes per pound at 375 degrees.
Provided by RCP80
Categories Everyday Cooking
Time 1h5m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
- Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 0.2 g, Cholesterol 138.3 mg, Fat 32.4 g, Protein 44.8 g, SaturatedFat 12.9 g, Sodium 271.2 mg, Sugar 0.1 g
SUPER YUMMY TOP ROUND ROAST AND POTATOES
I found this recipe while browsing for roast recipes the other day. This delicious and EASY recipe had my family asking for THIRDS!
Provided by faroutmom
Categories Roast Beef
Time 3h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Pound the heck out of (or stab, as I did) the roast. Place unseasoned roast in deep baking dish.
- Quarter potatoes and place all around roast (do not peel).
- Sprinkle golden onion soup mix all over roast and potatoes.
- Add cola and cover loosely with foil.
- Bake at 300 degrees for 3-4 hours. Let sit 15 mins before slicing (against the grain). Spoon juices from pan over slices of beef.
Nutrition Facts : Calories 572, Fat 18.2, SaturatedFat 7.1, Cholesterol 156.5, Sodium 152.3, Carbohydrate 45.3, Fiber 4.7, Sugar 9.3, Protein 54.4
EASY DELICIOUS SLOW COOKER ROAST BEEF
Make and share this Easy Delicious Slow Cooker Roast Beef recipe from Food.com.
Provided by CarrolJ
Categories Roast Beef
Time 8h5m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Put Roast Beef into Slow Cooker.
- Cover with Soup Mix.
- Sprinkle with the Black Pepper.
- Top with the three Bay Leaves.
- Cook on Med-Low in a Slow Cooker for 8-9 hours-- OR 3-4 hours on High.
- OPTION: Add Carrots, Onions, and Potatoes the last couple of hours if on Med-Low or the last hour if on high-- NOTE**add the veggies in the order given since the Carrots take longer to cook and the potatoes the least time.
- Make gravy from drippings.
Nutrition Facts : Calories 599, Fat 44.7, SaturatedFat 18, Cholesterol 156.8, Sodium 656, Carbohydrate 4.2, Fiber 0.5, Sugar 1.3, Protein 42.2
BASIC ROAST BEEF
Nothing is better for Sunday dinner then a beef roast. This recipe is so tasty and goes well with any side dish.-Virginia Vail, Lake Monroe, Florida
Provided by Taste of Home
Categories Dinner
Time 3h35m
Yield 14 servings.
Number Of Ingredients 6
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.
Nutrition Facts :
EASY EYE ROUND ROAST BEEF
Took the basic technique from Cook's Illustrated to make the cheaper cut of beef more tender, but added a couple of twists. This is great served medium-rare. For those who prefer it more done, the ends should be more to medium. I serve with creamy horseradish. Slice it thin and it's as tender as tenderloin.
Provided by NewNerdMom
Categories Roast Beef
Time 8h
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle all sides of 4 lb. eye of round roast evenly with salt. Wrap with plastic wrap and refrigerate 6-18 hours. The longer you let it sit the more tender it will become. But don't let it go over 18-24 hours.
- Remove roast from refrigerator and allow to come to almost room temperature,.
- Preheat oven to 225 degrees F.
- Pat roast dry with paper towel.
- Cut deep slits into roast and stick in slivered pieces of garlic.
- Rub with 1 tablespoon oil and sprinkle all sides evenly with pepper.
- Heat remaining oil in large, heavy bottomed pan (I just use my shallow roaster with rack).
- Sear roast until browned on all sides, 4-5 minutes per side. Should create some good fond.
- Transfer roast to wire rack in shallow roaster pan.
- Use meat-probe thermometer and set it for 125 degrees.
- Roast until meat-probe thermometer inserted into center of roast registers 120 degrees for medium-rare, 1 1/4 to 1 3/4 hours, or 130 degrees for medium, 1 3/4 to 2 1/4 hours.
- Turn oven off; leave roast in oven, until meat-probe thermometer registers 130 degrees for medium-rare or 140 degrees for medium (this can take as little as 15-30 minutes longer).
- Transfer roast to carving board and let rest 15 minutes.
- Slice meat crosswise as thinly as possible and serve with creamy horseradish.
Nutrition Facts : Calories 411.5, Fat 22.1, SaturatedFat 7.8, Cholesterol 154.2, Sodium 713.4, Carbohydrate 1.2, Fiber 0.3, Protein 49
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