SUNDAY ROAST BEEF AND GRAVY
Provided by Claire Robinson
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Using a heavy hand, season rib-eye roast with salt and pepper on all sides. Heat olive oil in a large Dutch oven or a roasting pan. Place beef in hot pan and sear until deep golden brown on all sides. Transfer the pan to the oven and roast for about 15 minutes per pound for medium-rare, making an approximate hour of cooking time. Remove the pan from oven and transfer the beef to a cutting board. Allow meat to rest for at least 15 minutes, tented with foil, before carving.
- Gravy:
- Pour off excess fat from the Dutch oven (reserve for Thyme for Yorkshire Pudding, if desired) and place on the stovetop over medium heat. Add shallots and cook until soft and brown, about 4 to 6 minutes. Deglaze the pot with 1/2 cup of the wine, scraping up browned bits from the bottom. Add remaining wine, bring to a boil and reduce by half. Add stock and simmer until reduced again by about half. Pass the gravy through a fine mesh sieve and return to the pan. Bring back to a boil, then lower the heat and simmer until desired gravy consistency is reached. Taste for seasoning and adjust, if necessary. Carve beef against the grain, into thin slices, and serve with gravy.
ROAST BEEF DINNER
This is the meal that I said in my About Me page that is my favorite to come home to after church on Sunday. The whole thing (meat, gravy, vegies) is ready. You can add a salad, rolls and/or green beans if you want - but not necessary. And the house even smells yummy. It also works for an evening meal (if you can put it on in the mid afternoon). It can cook while you take a walk, nap, shower, and read a book. Preparation time is mainly peeling the vegies (which I often do the night before.)
Provided by Trisha W
Categories Vegetable
Time 3h55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Peel the potatoes, carrots, onions.
- Rinse clean.
- Sprinkle one side of the roast heavily with Adolps, prick with a long handled fork in several spots.
- Place sprinkled side down in a hot roaster.
- Sear for about 1 minute.
- Sprinkle top side with Adolphs, prick.
- Turn and brown other side.
- Take off heat.
- Empty the two cans of mushroom soup on top of the roast.
- Pour about 1/2 can of water on the bottom of the pan.
- Place clean, peeled vegetables on and around the roast.
- Cover with lid.
- Gravy will be ready in the bottom of the pan when through cooking.
- Bake at 325 degrees for 3 1/2- 4 hours.
- Left over meat and vegetables can be cut up and warmed in left over gravy thinned with water, later in the week, for a quick stew.
Nutrition Facts : Calories 765.6, Fat 43.7, SaturatedFat 16.9, Cholesterol 136.9, Sodium 664.5, Carbohydrate 49.6, Fiber 6.6, Sugar 6.1, Protein 42.7
BEST ROAST BEEF DINNER EVER!
This dish is easy, yet the best you will ever have! Flavorful, tender, and will please everyone.
Provided by Jay
Categories Main Dish Recipes Roast Recipes
Time 12h40m
Yield 12
Number Of Ingredients 12
Steps:
- Cut 1/2-inch incisions into the meaty parts of the roast; stuff with shallots and garlic. Season roast with salt and pepper; top with thyme sprigs.
- Center roast in a large roasting pan. Pour in water and beef broth. Spread carrots and celery around the roast. Cover and marinate in the refrigerator, 8 hours to overnight.
- Preheat oven to 300 degrees F (150 degrees C).
- Place potatoes in a large bowl; cover with water. Let soak, 10 to 15 minutes. Drain and pat dry. Add rosemary and olive oil; toss to coat. Spread potatoes around the roast.
- Bake in the preheated oven until potatoes are very tender, about 3 hours.
- Reduce oven temperature to 250 degrees F (120 degrees C). Continue baking until an instant-read thermometer inserted into the center of the roast reaches 145 degrees F (65 degrees C), about 1 hour more.
Nutrition Facts : Calories 337.1 calories, Carbohydrate 20.6 g, Cholesterol 68.7 mg, Fat 19.5 g, Fiber 5.2 g, Protein 21.1 g, SaturatedFat 7.1 g, Sodium 218.1 mg, Sugar 3.1 g
BEEF ROAST DINNER
Because this healthy dish is slow-cooked, you can use less expensive roasts with results as mouthwatering as the more costly cuts. Change up the veggies for variety, nutrition or to suit your tastes!-Sandra Dudley, Bemidji, Minnesota
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place vegetables in a 5-qt. slow cooker. Cut roast in half; place over vegetables. Mix broth and seasonings; pour over roast. Cook, covered, on low until meat and vegetables are tender, 7-9 hours., Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.
Nutrition Facts : Calories 304 calories, Fat 8g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 533mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges
ROAST BEEF DINNER ENCHILADAS (LITE-BLEU)
A great dinner all rolled up into one and baked in a casserole dish. This is a great recipe for using up leftovers, and looks elegant too.
Provided by 2Bleu
Categories One Dish Meal
Time 30m
Yield 8 enchiladas, 4 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350°F In a medium saucepan, heat the oil and add the onions and garlic. Cook for one to two minutes. Add gravy, tomatoes, and italian seasoning.
- Meanwhile, heat potatoes and gently fold in broccoli and carrots. To each slice of roast beef, spread about 1/2 cup of the potato mixture and roll up. Place beef rolls, seam side down, in a baking dish sprayed with non-stick cooking spray.
- Spoon gravy mixture over beef rolls, cover and bake for 20-25 minutes. Uncover, sprinkle with parsley and parmesan, and serve.
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