Forget About It Beef Roast Food

OVEN ROASTED BEEF SIRLOIN TIP ROAST

Steps:

• Preheat oven to 325 degrees.
• Pat the beef dry with paper towels and season with the salt and ground black pepper.
• Add the olive oil and to a large Dutch oven and place over medium-high heat.
• Once the pan is hot, sear the beef on all sides - about 2-3 minutes per side.
• While beef is searing, whisk together the soy sauce, hot coffee, garlic, and oregano.
• Once the beef has been seared, pour the liquid over the beef.
• Push the two bay leaves into the liquid and then surround the beef with the sliced onions.
• Place a lid on the pan and roast in the oven for 4 hours, turning the beef over every 30 minutes. (If the liquid evaporates too much, add 1/4 cup of water.)
• Once cooked, remove the beef from the pot and place it onto a cutting board. Cover the beef with aluminum foil and let it rest for at least five minutes before slicing.
• While the beef rests, place the pot onto a burner and turn the heat to medium-high.
• Whisk together the cornstarch and water. Once the liquid comes to a boil, pour the cornstarch mixture into the pot and whisk to thicken. Turn off the heat.
• Slice the beef, plate with sides and top with the gravy. Garnish and serve immediately.

SET-IT-AND-FORGET-IT POT ROAST

Steps:

• Preheat the oven to 300 degrees F.
• With the tip of a paring knife, make ten 3/4-inch-deep slits on each side of the roast. Insert a garlic clove half into each slit. Season the meat all over with the salt and pepper. Heat the oil in a Dutch oven over medium heat until shimmering. Gently set the roast in it and sear all over, turning with tongs, until well browned, about 14 minutes. Remove the meat from the pan to a plate.
• Add the carrots, onions and bay leaves to the pan and cook for 2 minutes. Add the wine and bring to a boil. Reduce the heat and simmer, stirring up the crispy bits at the bottom of the pan with a wooden spoon, until the wine is reduced by half. Return the roast to the pot, laying it on top of the vegetables. Add enough chicken stock to cover the roast by three-quarters. Cover and roast for 1 hour 30 minutes.
• Flip the meat over and add the potatoes. Cover and continue cooking until the potatoes are tender but not mushy and the meat is fall-apart tender, 45 minutes more, depending on the thickness of the roast.
• Remove the roast and vegetables to a platter. Season the meat with additional salt. Pour the sauce into a gravy boat and pass with the meat and vegetables.

FORGET ABOUT IT BEEF ROAST

Steps:

• Stab beef with fork several times on both sides, salt and pepper lightly.
• In large crock pot, pour in broth and whisk in beef stew mix. Turn on low and add beef roast and onion.
• Cook on low for 4 hours, add potatoes and carrots.
• Cook an additional 2-3 hours or until beef and vegtables are fork tender.

ROAST BEEF AND GRAVY

Steps:

• Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender. Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.