MUSTARD CRUSTED ROAST BEEF
Make roasting easy with this Mustard Crusted Roast Beef, simple to make, big on flavor, and the perfect recipe for any holiday meal.
Provided by Sarah | Curious Cuisiniere
Categories Dinner
Time 1h15m
Number Of Ingredients 5
Steps:
- Preheat your oven to 450F.
- Season the roast with salt and pepper. In a small bowl, mix together mustard and crushed garlic. Rub the roast with the garlic-mustard mixture.
- Place the roast on a rack in a roasting pan and place in the oven for 15 minutes.
- After 15 minutes, reduce the heat to 325F and continue roasting for an additional 35-45 minutes, until an insta-read thermometer inserted into the center of the roast reads 120-125F. (This will give you a medium rare ending roast.)
- Remove the roast from the oven and let it rest for 10 minutes. After resting, the internal temperature should read around 135F.
- Carve and serve immediately.
MUSTARD ROAST BEEF
Make and share this Mustard Roast Beef recipe from Food.com.
Provided by Lorrie in Montreal
Categories < 60 Mins
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients except beef in medium bowl.
- Spread on all surfaces of meat.
- Place meat on rack in roasting pan.
- Roast at 350 degrees F. until meat thermometer registers 140 degrees (medium), or 160 degrees (well done), 30 to 45 minutes.
Nutrition Facts : Calories 70.2, Fat 0.4, Sodium 105.3, Carbohydrate 17.6, Fiber 0.7, Sugar 11.2, Protein 0.6
ROAST BEEF WITH A MUSTARD CRUST AND TRADITIONAL GRAVY
Make and share this Roast Beef With a Mustard Crust and Traditional Gravy recipe from Food.com.
Provided by Candy in Tyrone
Categories Roast Beef
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Weigh the beef to establish the cooking time. Preheat the oven to 220C/425F/Gas 7.
- Crumble 1 Beef OXO cube into a small bowl, mix with the flour and mustard powder. Dust this over the fat surface of the beef, rubbing in gently. This will become nicely crusty during cooking as well as adding flavour. Now season with freshly ground black pepper.
- Place the beef in a roasting tin and tuck the onion quarters around the meat. Cook for 20 minutes then reduce the oven to 160C/325F/Gas 3 and cook slowly for 20 minutes per 450g for medium rare and 15 minutes per 450g for rare.
- Whilst the meat is cooking, baste it in its own juices to keep it moist and succulent. Transfer the cooked meat to a carving plate and loosely cover with foil to rest for 10-15 minutes.
- Meanwhile to make the gravy: tilt the roasting tin and spoon off all but 2 tbsp of the fat, also retaining the brown juices and the caramelised onion. Place the mixture in a saucepan over a gentle heat and allow the juices to sizzle then sprinkle in the flour and blend to a smooth paste. Let the flour cook for a moment or two until browned. This helps to produce a rich colour gravy.
- Crumble and stir 1 Beef OXO cube into 600ml (1pt) hot water.
- Using a wooden spoon, loosen the tasty crisp brown bits stuck to the tin whilst gradually adding the hot stock. Stir briskly until the simmering gravy is smooth and thickens. If you prefer your gravy thicker, simply leave to bubble and reduce for a minute or two.
- Carve the beef onto warm plates, accompanied with roasted potatoes and Yorkshire puddings and enjoy with lashings of hot gravy.
- For rich red wine gravy, replace 150ml (¼ pt) water with a robust red wine.
Nutrition Facts : Calories 526.1, Fat 16, SaturatedFat 5.8, Cholesterol 225.3, Sodium 720.8, Carbohydrate 6, Fiber 0.7, Sugar 1.7, Protein 84.2
ROAST BEEF WITH GRAVY
Provided by Trisha Yearwood
Categories main-dish
Time 4h15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F. Line a 9-by 13- by 2-inch pan or your oven's broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast. The shiny side of the foil should be up. Sprinkle the roast on all sides with salt and pepper and place it in the center of the foil. Spread the onion slices over the top of the roast and pour the vinegar around it. Bring the ends of the foil together and fold several times, and then fold the ends together to completely enclose the roast. Pour about 1 inch of water into the pan around the foil-wrapped roast. Bake until the meat is fork tender and brown, 3 to 4 hours. Check the water level in the pan regularly during cooking and replenish it if necessary. If any juice seeps from the foil seals during roasting, save it to use in making the gravy. When the roast is done, remove the package from the baking pan and let it cool for a few minutes. Open the package carefully to preserve all the juices and transfer the meat to a platter. Cover with a tent of foil to keep it warm while you make the gravy. Pour the roasting juices into a measuring cup and let the fat rise to the surface. Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest. (If the fat measures less than 4 tablespoons, add enough butter to make up the difference.) Measure the remaining defatted pan juices and reserve. If you have less than 2 cups, add water to make 2 cups. Add the flour to the fat in the saucepan and stir with a wire whisk to make a roux. Cook over medium-low heat until the flour is lightly browned, about 1 minute. Slowly whisk in the reserved pan juices and stir until thickened. Slice the roast or cut it into chunks (it will be very tender), and serve it with the gravy.
BLACK PEPPER-CRUSTED ROAST BEEF WITH GRAVY
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h50m
Yield 12 to 14 servings
Number Of Ingredients 9
Steps:
- For the meat: Preheat the oven to 500 degrees F.
- Sprinkle the roast beef generously on all sides with salt and coat with the pepper. Put the roast on a rack in a roasting pan. Arrange the garlic halves in a single layer of foil with some foil to spare. Drizzle with olive oil and sprinkle with salt. Wrap the foil over the garlic into a little package and place in the oven. Roast 45 minutes, then set aside.
- Meanwhile, place the roasting pan in the center of the oven and cook, undisturbed, for 20 minutes. Lower the temperature to 350 degrees F, and continue to cook until a thermometer inserted in the center of the meat registers between 135 and 140 degrees F for medium-rare, about 2 hours Remove the roast beef and place it on a cutting board to rest for 20 minutes. (The roast temperature will continue to increase as it rests; the end slices will be more well done.)
- For the gravy: Pour off excess grease from the roasting pan, then add the wine and bring to a boil over a burner. Reduce the liquid by half and whisk in the mustard. Add the stock and simmer until the sauce thickens slightly, 8 to 10 minutes. Add the lemon juice. Season to taste.
- Squeeze 4 of the garlic halves like lemons over the blender to release the flesh from the skins, allowing the flesh to fall into the blender. Ladle some of the gravy into the blender and blend until smooth. Whisk the garlic back into the gravy. Squeeze the remaining garlic halves directly into the gravy and use the back of a spoon to smash them into the gravy. Taste for seasoning.
- Serve the roast whole on the platter to carve at the table with the gravy on the side, or arrange slices of beef on a platter and coat with a layer of the gravy.
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.
TRADITIONAL ROAST BEEF WITH GRAVY
Make and share this Traditional Roast Beef With Gravy recipe from Food.com.
Provided by evelynathens
Categories Roast Beef
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F.
- Rub outside of meat with pepper, salt and garlic.
- Place on a rack in a baking dish; pour 1/3 cup water into bottom of baking dish.
- Roast beef, allowing 25 minutes per pound for medium rare, a little longer for well done.
- Cover loosely with foil.
- Stand for 15 minutes before carving.
- To prepare gravy: drain off all except 1 tblsp of fat from the baking dish.
- Place dish over a low heat.
- Add flour and stir well to incorporate all the bits and pieces in the dish.
- Cook, stirring constantly, over medium heat until well-browned, taking care not to burn.
- Combine wine, stock and tomato paste.
- Gradually stir into flour mixture.
- Heat, stirring constantly, until gravy boils and thickens.
- Cook for about 3 minutes.
- Season to taste.
SIRLOIN WITH HERBY MUSTARD CRUST & SHALLOT GRAVY
If you're tired of turkey by the time Christmas Day arrives this joint of beef is just the ticket
Provided by Barney Desmazery
Categories Lunch, Main course
Time 2h
Number Of Ingredients 11
Steps:
- Up to 2 days ahead, make the crust. Blitz the bread into crumbs in a food processor, then add the herbs and blitz again until chopped as finely as possible. Tip in the mustard powder, cheese and some seasoning, then pulse until all the ingredients come together. Tip out and knead well, until it's the texture of crumbly pastry. Flatten with your hands, then lay on a piece of greaseproof paper. Cover with another piece of paper, then roll out to about the thickness of a £1 coin. Remove the top piece of paper, then trim the crust to a rectangle that is just a bit larger than the top of the joint of beef. To store, place on a tray, cover with cling film and keep in the fridge until needed.
- Heat oven to 220C/fan 200C/gas 7. To cook the beef, season generously, then heat the oil in a frying pan until very hot. Sear the beef well on all sides, turning it with a pair of tongs when needed. Scatter the shallots for the gravy over the base of a roasting tin with the thyme. Sit the beef on a rack above the shallots, then roast for 1hr, shaking the pan occasionally to turn the shallots. This timing will give you beef still pink in the middle - if you prefer your meat more cooked give it another 15 mins.
- When the beef has had its time, remove from the oven. Lay the crust over the fat and peel the paper away like a transfer, then pat the crust down slightly. Return the beef to the oven for 10 mins to crisp up the crust. When the beef is done, leave it on a board for 20 mins to rest.
- Meanwhile, make the gravy. Place the roasting tin on a low heat and stir in the flour. Let the flour sizzle and become brown, then pour in the wine and bubble down to a purple paste. Stir in the stock and simmer until you have a good consistency. Season to taste and tip into a small bowl. 5 Slice the beef into thicker slices than normal (the thickness of a finger is perfect) and serve with the gravy and veg (see 'Goes well with').
Nutrition Facts : Calories 540 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 60 grams protein, Sodium 1.04 milligram of sodium
ROAST BEEF AND GRAVY
Prepared in a slow cooker, this is a simple way to make roast beef and gravy. Serve with mashed potatoes and fruit salad for a complete meal.
Provided by weezard1
Categories Main Dish Recipes Roast Recipes
Time 8h10m
Yield 8
Number Of Ingredients 5
Steps:
- Cut chuck roast in half; place in slow cooker. Combine cream of mushroom soup, beef broth, sherry, and soup mix in a bowl; pour over roast.
- Cover and cook on Low until meat is tender, 8 to 9 hours.
Nutrition Facts : Calories 335.9 calories, Carbohydrate 8.9 g, Cholesterol 77.5 mg, Fat 22.7 g, Fiber 0.2 g, Protein 22.3 g, SaturatedFat 8.3 g, Sodium 1071.1 mg, Sugar 1.3 g
HERB-CRUSTED ROAST BEEF
It's 15 years now I've been married to a man who loves beef. For a long time, though, I was reluctant to cook a roast for fear of ruining a nice cut of meat. Finally, I started buying roasts on sale and experimenting. This bottom round roast recipe was the result... now, my husband doesn't want a roast any other way. -Teri Lindquist, Gurnee, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Place roast with fat side up in ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast. , Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a warm serving platter. Let stand 10-15 minutes. , Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, reserved fat and remaining water. Bring to a boil; cook and stir 2 minutes or until thickened. Slice roast; serve with gravy.
Nutrition Facts : Calories 254 calories, Fat 11g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 474mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.
ROAST BEEF WITH GRAVY
Make and share this Roast Beef With Gravy recipe from Food.com.
Provided by looneytunesfan
Categories Roast Beef
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Place beef in shallow roasting pan. Sprinkle granules and soup mix over roast. Pour beef broth over all. Cover and bake in 350 degree oven for about 1 hours or until beef is fork tender. Remove beef. Mix 1 tablespoons drippings and flour in roasting pan. Cook and stir until mixture boils and thickens. Slice beef and serve with gravy.
RARE BEEF WITH MUSTARD YORKSHIRES
Roast beef is always an impressive dish to bring to the table, make it extra special with Sara Buenfeld's recipe
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course
Time 3h25m
Number Of Ingredients 14
Steps:
- Heat oven to 220C/fan 200C/gas 7. Using a large pestle and mortar, grind the garlic, thyme, peppercorns, mustard, anchovies and olive oil to a paste. Rub the mixture all over the beef and put in a large roasting tin. Roast for 25 mins, then turn down the oven to 160C/fan 140C/gas 3. Remove the pan from the oven, add the potatoes and toss in the fat, adding 4 tbsp sunflower oil. Return to the oven for another 90 mins for rare; 2 hrs for medium rare.
- Meanwhile, make the Yorkshires. Make the milk up to 225ml/8fl oz with water. Beat the eggs, egg white, mustard and milk together, then gradually add the flour and ¼ tsp salt - the batter should be the consistency of thin double cream. Pour into a jug. Take the meat out of the oven, cover and leave to rest, then turn the oven up to 220C/fan 200C/gas 7.
- Put 1 tbsp goose fat or oil in each of 8 large Yorkshire pudding tins and heat for 15 mins in the oven, with the potatoes on a lower shelf. Pour the batter into the tins, then cook for 15-20 mins, without opening the oven, until risen and golden. Serve with horseradish, gravy and your favourite veg.
Nutrition Facts : Calories 767 calories, Fat 41 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 60 grams protein, Sodium 0.75 milligram of sodium
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