NO-FUSS BEEF ROAST
For Christmas dinner or other special occasions, this beef rib roast makes an elegant entree. I just coat the beef with a dry rub to spark the flavor, then stick it in the oven. It comes out perfect every time!
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- Combine the first four ingredients; rub over roast. Place roast, fat side up, in a roasting pan. Dot with butter. Bake, uncovered, at 350° for 1-3/4 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before carving. Thicken pan drippings for gravy if desired.
Nutrition Facts :
NO-FUSS POT ROAST WITH VEGETABLES
Found in a booklet called No-Fuss Oven Fare. The only thing I change from the original recipe is I add brewed coffee in place of dry red wine. Feel free to use what you would prefer or what is on hand in case you don't have leftover coffee. This can also be prepared in a crock-pot. I have entered those instructions too.
Provided by HokiesMom
Categories Roast Beef
Time 3h45m
Yield 12 , 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (See below for instructions for using a crock-pot).
- In a skillet, heat oil over medium heat and then brown the roast all over. This sears in the juices and releases some of the fat so you get a moister roast as an end result.
- In a small bowl mix together the beef broth, coffee, thyme, salt, pepper and garlic. Wait on preparing the carrots and potatoes till a bit later.
- Spray a dutch oven or large roasting pan lightly with non-stick cooking spray.
- Place roast in center of pan and pour broth mixture around the roast. Place the sliced onions around the roast.
- Cover and bake 2 1/2 hours. At about the 2 hour mark prepare and cut your vegetables.
- Add sliced carrots and potatoes to the sides of the roast. Cover and bake another 1-1 1/2 hours (until vegetables are tender and roast is finished).
- Remove beef and vegetables from the roasting pan to a platter and keep warm (cover with foil).
- Skim fat from drippings left in the roasting pan and keep drippings warm (not boiling - just lightly simmering).
- Whisk the flour and water together until smooth. Add at very small increments to the simmering drippings and whisk constantly to keep smooth and lump free. The key to this is not boiling the liquid but keeping at a nice simmer. Continue cooking 2-4 minutes until it is smooth and nicely blended. Remove from heat.
- Slice beef thinly and serve with the vegetables and gravy.
- CROCKPOT METHOD:.
- Spray crock lightly. Place onions, carrots and potatoes in the bottom of the crock. Place roast on top of the vegetables. Pour broth mixture around the roast.
- Cover with lid and cook on low heat for 8-10 hours.
NO FUSS ROAST BEEF
Make and share this No Fuss Roast Beef recipe from Food.com.
Provided by Graybert
Categories Meat
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the first four ingredients; rub over roast.
- Place roast, fat side up, in a roasting pan.
- Dot with butter.
- Bake, uncovered, at 350° for 1-3/4 to 3 hours or until meat reaches desired doneness.
- Let stand for 10-15 minutes before carving.
- Thicken pan drippings for gravy if desired.
NEVER FAIL ROAST BEEF
Your roast will always be tender with great gravy. Your kitchen will stay cool. This recipe came from Country Lane/by Sharryn Finey.
Provided by dolores in paradise
Categories Roast Beef
Time 2h10m
Yield 1 roast
Number Of Ingredients 2
Steps:
- Heat oven to 500°.
- Salt and pepper roast. Place in roasting pan on low rack with no cover.
- Cook in preheated oven at 500° for 8 minutes per pound.
- Turn oven off and let stand in oven 2 hours. (DO NOT OPEN OVEN DOOR!).
- Drippings make wonderful gravy.
NO-FUSS BEEF ROAST RECIPE
Provided by GmaJan12
Number Of Ingredients 6
Steps:
- Combine the first four ingredients; rub over roast. Place roast, fat side up, in a roasting pan. Dot with butter. Bake, uncovered, at 350° for 1-3/4 to 3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10-15 minutes before carving. Thicken pan drippings for gravy if desired. Yield: 6-8 servings. Editor's Note: One envelope of meat marinade seasoning mix may be substituted for the seasoned salt, garlic powder, onion powder and cayenne.
UNATTENDED PRIME RIB ROAST
This method is for an 6-9 pound roast, do not use this recipe for a roast that is over 9 pounds --- never fuss over your prime rib again, cook for 20 minutes,turn oven down to a low temp and forget about it for 8 hours, but remember DO NOT open the oven door while the roast is cooking at a low temperature...tape it shut!
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 8h45m
Yield 1 roast
Number Of Ingredients 5
Steps:
- Cut small slits all over in the roast and stuff the garlic cloves in the slits; cover and refrigerate overnight or up to 3 days.
- Remove the roast from the refrigerator for 2-3 hours before cooking to bring to almost room temperature (this is an important step!).
- Set oven to 500 degrees .
- Sprinkle the roast with salt, black pepper and garlic powder.
- Place the roast on top of a rack and then in a pan.
- Place in oven, and roast at 500 degrees F for 20 minutes.
- Reduce the oven temperature to the LOWEST setting.
- Leave in the oven for 8 hours (DO NOT OPEN OVEN DOOR for the 8 hours!).
- Before serving, turn the oven temperature up to 350 degrees and cook roast for 20 minutes at that temperature.
- Remove the roast and let sit for 30 minutes before slicing.
NO-FUSS BEEF ROAST
For Christmas dinner or other special occasions, this beef rib roast makes an elegant entree. I just coat the beef with a dry rub to spark the flavor, then stick it in the oven. It comes out perfect every time!
Provided by Allrecipes Member
Time 1h50m
Yield 6
Number Of Ingredients 6
Steps:
- Combine the first four ingredients; rub over roast. Place roast, fat side up, in a roasting pan. Dot with butter. Bake, uncovered, at 350 degrees F for 1-3/4 to 3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F medium, 160 degrees F; well-done, 170 degrees F). Let stand for 10-15 minutes before carving. Thicken pan drippings for gravy if desired.
Nutrition Facts : Calories 1042.1 calories, Carbohydrate 0.8 g, Cholesterol 252.8 mg, Fat 91.5 g, Fiber 0.1 g, Protein 51.2 g, SaturatedFat 40.9 g, Sodium 499.2 mg, Sugar 0.2 g
NO MUSS-NO FUSS ITALIAN DRIP BEEF
Our daughter lives in Kansas City, Kansas where beef is beef, and THAT'S no baloney. She gave me this recipe and said, "It is to die for good." Enough said.
Provided by Suzie
Categories Roast Beef
Time 5h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients, except roast, and mix well.
- Put roast in pan; pour mixture over roast.
- Bake at 275 for 5-6 hours or until fork tender.
- Shred beef in pan.
- Serve on rolls or bread of choice.
- May top with favorite cheese and broil until cheese is golden brown, OR --.
- DIP sandwich in aus juice.
Nutrition Facts : Calories 228.8, Fat 9.2, SaturatedFat 4.2, Cholesterol 99.8, Sodium 974.4, Carbohydrate 2.9, Fiber 0.7, Sugar 0.9, Protein 34.1
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