No Fuss Roast Beef Food

NO-FUSS BEEF ROAST

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.

NO-FUSS POT ROAST WITH VEGETABLES

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

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.

UNATTENDED PRIME RIB ROAST

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 RECIPE

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.

NO-FUSS TAQUITOS

Steps:

• Drain gravy from roast beef.
• Set aside.
• Fork shred the roast beef.
• Add just enough gravy to moisten. (Too soupy and it will splatter when frying).
• Heat tortillas (4 at a time) in microwave to soften. About 1 minute.
• Place approx 1 1/2 tablespoons of roast beef in center of tortilla (in a line).
• Fold tortilla over and roll to resemble a cigar.
• Fasten together with a toothpick(I found this makes it less likely to come undone when frying).
• Heat about 1/2 inch oil in a frying pan.
• To fry, place tortilla seam side down in hot oil.
• Fry till golden brown.
• Turn over and fry other side.
• Remove to a plate that has been cover with a paper towel to absorb oil.
• Remove toothpicks and sprinkle with salt.
• Serve with your favorite guacamole.

EASY ROAST BEEF

Steps:

• Preheat Oven to 500 Degrees.
• Remove Roast beef from package and rinse under cold water. Pat dry with paper towels.
• Rub Olive Oil all over roast and put in roasting pan on a rack. (FAT SIDE UP).
• Sprinkle Garlic Powder and Black Pepper all over roast.
• Put in oven and roast at 500 degrees for 20 minutes.(do NOT open oven door during this step. You want the intense hot heat to "sear" the roast and keep in all the juices.).
• After 20 minutes, lower the oven temperature to 300 degrees and continue roasting for at that temperature for 18 minutes per pound.
• *3lb Roast- 54 minutes
• *4lb Roast-72 minutes
• I generally start checking the temperature after 45 minutes of cooking at 300 degrees. When the roast reaches the required temperature (see below) remove from oven and let sit for 10-15 minutes.
• Timetable.
• Rare- 125-130 degrees.
• Medium rare- 130-140 degrees.
• Medium- 145-150 degrees.
• Well Done-155-165 degrees.
• After allowing the roast to "rest" Slice and Serve!
• Enjoy!