Perfect Boneless Beef Roasts Food

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PERFECT POT ROAST



Perfect Pot Roast image

Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 9

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Steps:

  • Preheat the oven to 275 degrees F.
  • Generously salt and pepper the chuck roast.
  • Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
  • Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
  • If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
  • With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
  • Add in the onions and the carrots, along with the fresh herbs.
  • Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

SHIRLEY'S PERFECT RARE ROAST BEEF



Shirley's Perfect Rare Roast Beef image

My mom showed me how to make the perfect roast beef, and I mean PERFECT! I love my roast beef rare to med-rare, and this is how I do it. IMPORTANT: Take your roast out of the fridge, and let it set to get it to room temperature before baking! If you like really rare bake for 15 mins. at 500. If you like your roast beef cooked med-rare, put in for 18 mins. at 500. If you like it well done, then just burn the darn thing LOL. What's nice about this roast is, if someone likes it done a little more, please keep in mind that the end pieces will be done a little more. ***(The roast in the series of photos that I took was a 2.75 lb. bottom of the round roast. I baked it at 500 for 15 mins., then turned the oven off and left it in the oven for 1 hour for a rare roast.) The cooking time is 5 minutes per pound but I couldn't reflect that in the cooking time in the TIME section for the recipe, at the bottom so I just put in 15-30 mins, depending on size of the roast you use (3-6 lb)

Provided by Lindas Busy Kitchen

Categories     Roast Beef

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 3

roast beef, tenderloin, tip, eye round, bottom round, rump, any you like (you can use any size roast, just adjust the baking time in the oven 5 mins. per lb.)
1 onion, cut into thin rings
garlic powder

Steps:

  • Preheat oven to 500 degrees. Wait for a few minutes before you put your roast in, so it gets as hot as possible.
  • Put the roast in a shallow pan. (I use a cookie sheet).
  • Cut onion into thin rings, and put all over the top and sides of the roast using toothpicks if necessary. I sit a few slices on the bottom of my roast too.
  • Sprinkle roast generously with garlic powder, or to your liking. DO NOT SALT roast, or you will dry it out.
  • Put roast in the oven on the middle rack.
  • Bake at 500 degrees for 5 minutes per pound, then shut off oven, and let sit in the oven for 1 hour. DO NOT under any circumstances open the oven door! VERY IMPORTANT!
  • After you turn off the oven and your roast has baked for l hour, take it out of the oven, and let sit for 15 minutes, to allow juices to distribute in the roast.
  • I use my electric knife to cut my roast, and place on a serving dish.
  • Don't forget to make the gravy!

PERFECT ROAST BEEF



Perfect Roast Beef image

I found that one at a doc's office and copied it. It works really well. Cooking time includes the warming time, actual roasting time and resting time.

Provided by txzuckerbaeckerin

Categories     Meat

Time 3h10m

Yield 12 serving(s)

Number Of Ingredients 8

6 lbs beef rib roast, tied
1 cup flour
4 teaspoons onions, finely minced
4 teaspoons garlic, finely minced
4 teaspoons parsley, minced
1 1/2 teaspoons thyme, freshly minced
salt
coarse pepper

Steps:

  • Let the roast sit for about 1 hour to to come to room temperature.
  • Preheat oven to 350°F.
  • In a bowl, combine flour, onion, garlic, parsley, thyme and some pepper.
  • Rub roast with salt, then rub on the flour mix.
  • Place in a roasting pan and bake for about 1 1/2 hour or more till the inner temperature reaches 130°-140°F for medium rare.
  • Let rest covered with foil for about 30 minutes before carving.

Nutrition Facts : Calories 749.9, Fat 61.3, SaturatedFat 25.3, Cholesterol 161, Sodium 123.1, Carbohydrate 8.4, Fiber 0.3, Sugar 0.1, Protein 38.3

PERFECT BONELESS BEEF ROASTS



Perfect Boneless Beef Roasts image

This easy cooking method allows you to cook PERFECTLY tender boneless beef roasts (from rare to medium-well) of almost any size, as long as the roast is at least 2-1/2 to 3-inches thick. I've used this method for 30+ years, and find it's a lifesaver when I'm having company and want a foolproof entree without the fuss! For Sunday dinners - cook the roast before church, turn the oven off, and dinner is ready when you return home. Great meat for party and wedding meat trays. If you enjoy this cooking method, you might want to try my pork loin/tenderloin version - Recipe #63828. You'll be glad you did!

Provided by BeachGirl

Categories     Meat

Time 23m

Yield 4 pound beef roast

Number Of Ingredients 7

4 lbs boneless beef roast, at least 2-1/2 to 3 inches thick, such as tenderloin, sirloin tip roast, eye of round roast, rib-eye (NO VERY TOUGH CUTS, PLEASE as cooking will NOT make them tender.)
seasoning or herbs
onion (optional)
mushroom (optional)
balsamic vinegar (optional)
beef broth (optional)
cornstarch (optional)

Steps:

  • NOTE: The success of this recipe will depend upon how accurate the temperature of your oven is and how will it retains heat. Adjust cooking time +/- according to your individual oven.
  • IMPORTANT: Determine the EXACT weight of the roast from the meat wrapper. Weight will determine how long to cook the roast. If you have a probe meat thermometer with an alarm, I recommend using it.
  • Preheat oven to 500 degrees.
  • Cut all visible fat from the outside of the meat. Rub the entire outside of the roast with salt, pepper, or seasonings of your choice, such as thyme, garlic powder, etc. (If using a probe thermometer insert it into center of the meat. Set the temperature to your desired degree of doneness and set the alarm.).
  • Place roast in roasting pan and bake according to the following Cooking Chart:.
  • RARE - 3 minutes per pound.
  • MEDIUM RARE/RARE - 3 1/4 minutes per pound.
  • MEDIUM RARE - 3 1/2 minutes per pound.
  • MEDIUM - 4 minutes per pound.
  • MEDIUM WELL - 4 1/2 minutes per pound.
  • WELL DONE - not recommended with this method.
  • Set your oven timer for the cooking time calculated from the Cooking Chart above.
  • When cook time is completed, TURN THE OVEN OFF! DO NOT OPEN THE OVEN DOOR FOR AT LEAST 1-1/2 HOURS or until the probe alarm signals desired temperature has been reached. After removing roast from oven, tent with foil and let it rest for 5 minutes before slicing.
  • To reserve meat juices, slice rare/medium rare roasts on a platter where juices can collect. Pour juices into roasting pan, scraping loose any pan drippings, and pour au jus over the roast.
  • OPTIONAL ONIONS AND MUSHROOMS: Slice mushrooms and onions. In frying pan coated with non-stick cooking spray, saute mushrooms and onions until limp and tender. Add 2-3 tablespoons balsamic vinegar and set aside.
  • FOR GRAVY: For each cup of au jus (beef liquid), make a slurry by stirring 1-1/2 to 2 tsp of cornstarch into 1 tbs water. Bring au jus to a slow boil (adding 1 cup beef broth, cooked mushrooms and onions w/vinegar if using optional ingredients); stirring constantly. Gradually add the slurry to the boiling au jus. Cook on medium, stirring constantly, until mixture thickens - about 1 minute. Remove from heat and serve.

Nutrition Facts : Calories 557.9, Fat 18.6, SaturatedFat 7.5, Cholesterol 299.4, Sodium 331.1, Protein 98.2

PERFECT RIB ROAST



Perfect Rib Roast image

Provided by Food Network

Categories     main-dish

Time 3h45m

Yield 6 to 8 servings

Number Of Ingredients 3

1 (3-rib) standing rib roast (7 pounds), the first cut, aged if possible, set at room temperature for up to 3 hours, and tied
Salt
Ground black pepper

Steps:

  • Adjust oven rack to low position and preheat oven to 200 degrees F. Heat a large roasting pan over 2 burners set at medium-high heat. Place roast in hot pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, 6 to 8 minutes.
  • Remove roast from pan. Set a wire rack in pan; set roast on rack. Generously season meat with salt and pepper.
  • Place roast in oven and roast until a meat thermometer registers 130 degrees for medium-rare, about 3 1/2 hours. If roast is done sooner than you expect, simply turn oven as low as possible (preferably 150 to 170 degrees F) and let stand until ready to serve.
  • Transfer roast to a cutting board, with rib bones perpendicular to board. Using a carving fork to hold roast in place, cut along rib bones to sever meat from bones. Set roast cut side down and carve meat across grain into 3/4 to 1-inch-thick slices. Serve immediately.

2BLEU'S PERFECT ROAST BEEF



2bleu's Perfect Roast Beef image

Perfect Medium Rare Roast beef, every time. You just put it in the oven, cook it, turn oven off, then head off to work or where ever. Come home and you have a dish that will make folks wonder "how did you make this and be at work all day?" ;) Suggested served with Recipe #266053

Provided by 2Bleu

Categories     Roast Beef

Time 10h5m

Yield 12 serving(s)

Number Of Ingredients 2

4 lbs rump roast (or prime rib)
1 teaspoon black pepper

Steps:

  • Heat oven to 425°F Rub black pepper all over roast.
  • Place roast on a rack inside a roasting pan fat side up. Bake for one hour.
  • DO NOT OPEN OVEN DOOR!
  • Turn off heat.
  • REPEAT! DO NOT OPEN OVEN DOOR!
  • Leave in oven for 8-10 hours.
  • Take roast out of oven, carve thin slices of this very perfect roast.

Nutrition Facts : Calories 299.9, Fat 18.4, SaturatedFat 7.2, Cholesterol 113.4, Sodium 80.2, Carbohydrate 0.1, Fiber 0.1, Protein 31.3

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