SEASHELLS' JUICY ONION ROAST BEEF
The first time I tried this, it is AWESOME, so easy to put together, very tender and juicy. You won't find any easier or better tasting beef roast recipe than anywhere.
Provided by seashells63
Categories Roast Beef
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 F.
- Put roast in roasting pan.
- Put one cup water in pan.
- Mix lipton onion soup mix, mix with 1/2 cup water with garlic powder and black pepper, mix well.
- Pour on top roast.
- Cover with alum. foil, wrap over only, press on tightly.
- Put in oven, no lid on, bake one hour at 450 F.
- Turn temp down to 350 F one more hour or until fork tender.
- Remove meat on to platter, cover with alum. foil still.
- Let it rest for half an hour before cutting into, that way the meat retains its juice!
- Gravy: Place roasting pan on stove top, bring drippings to gentle boil.
- Mix 1/3 cup flour with 2 cups water, mix well.
- Pour in the dripping slowly, keep stirring, until brings to boil and thickens, one minute.
Nutrition Facts : Calories 790.5, Fat 33.7, SaturatedFat 12.4, Cholesterol 282.1, Sodium 940, Carbohydrate 14.2, Fiber 1.1, Sugar 2, Protein 108
TENDER, JUICY, ROAST BEEF EVER
Recipe is so simple and test oh so Good. It is so juicy and tender, people rave on how good this is evertime I make it.
Provided by J Bowen
Categories Roast Beef
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Salt and pepper roast all over.
- Place roast in roasting pan in a pre-heated oven at 450 for 15 minute.
- Add a little water in pan to loosen up juices.
- Turn down oven to 325 and cook for 1 hour and 10 minute.
- Take out and cover with aluminun foil for 30 minute.
- You can choose to make gravy with the drippings or do what I do and use two packets McCormick Brown gravy and pour in the juice from the roast.
- ***If your meat is a different weight then I mentioned, just cook 20 minute per pound. If it is too rare for you liking, just pop it right back in the oven and cook a little longer.***.
FRENCH ONION ROAST BEEF
This smells great as it's cooking and it tastes just as good. A quick and easy crockpot meal. Crockpots do vary so adjust time accordingly.
Provided by bmcnichol
Categories One Dish Meal
Time 6h35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place frozen or fresh onions on the bottom of the crockpot.
- Place roast on top the onions.
- Pour the can of French Onion soup and Worcestershire over roast.
- Sprinkle the packet of onion soup mix on top.
- Cook for 6.5 hours on high.
Nutrition Facts : Calories 83.9, Fat 1.4, SaturatedFat 0.2, Sodium 1320.3, Carbohydrate 15.6, Fiber 1.8, Sugar 5.1, Protein 3.9
JUICY ROAST BEEF
If you like seeing some "red" in your meat, this recipe is for you! Since the goal is to sear the natural juices inside the roast, you'll get very little in the pan. Gravy lovers might want a can of beef broth or packaged mix. You'll love the aroma as it cooks and how the caramelized onion flavors the juice!
Provided by TommyGato
Categories Very Low Carbs
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Pre-heat oven to very hot, 500 degrees F.
- Prepare 8x8 baking pan with non-stick spray.
- Remove excess fat from roast, pat dry with paper towel, and place in pan.
- Rub pepper on the roast if desired.
- Liberally rub or brush with oil.
- Arrange onion slices to cover the bottom of the pan around the roast.
- (Note the "grain" of the roast before cooking since it will seem more tender if carved against, or perpendicular to, the grain rather than parallel with the grain.)
- Place in hot oven, uncovered--note that the times below are from this point.
- After 5-10 minutes lower oven setting to 350F; let the oven cool gradually without opening door After 35-40 minutes, pour about 1/2 cup hot water over the onions; make a foil tent to cover the brownest parts of the roast, spraying first with non-stick spray, and return to oven.
- Add 1/2 cup hot water at 15-20 minute intervals or whenever the bottom becomes dry and cook to desired level of doneness: Approx.
- 1 hr (20 mi. per lb.) for rare (125-130F); 1 1/4 hr (25mi. per lb.) medium rare (135-140F); 1 1/2 hr (30 mi. per lb.) medium (145-150F); 1 3/4 hr (35 mi. per lb.) medium well (155-160F).
- Important: Allow the roast to"rest" at room temperature for at least 15 minutes before carving
- Transfer roast to serving platter, and pour another 1/2 cup of hot water over the drippings (assuming they're fairly dry), stir, strain out the onions, and pour over the roast.
LEMON AND ONION MARINATED BEEF
Delicious, tender little chunks of beef to be eaten with Lemon Cucumber Dill Sauce and Crunchy Bottom Butter Rice. Not for the tender palate!
Provided by Chef bifaerie79
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preparation: Cut beef into 1 inch cubes. Grate onion inside gallon size zip-lock bag to save onion juice. Place beef chunks into bag with grated onion, pour lemon juice over beef. Seal bag and mix together to ensure even coverage. Place bag inside a large bowl and refrigerate overnight or up to 3 days (the longer the better, in my opinion).
- Cooking: drain juice from beef and onion and thread beef chunks onto metal or water soaked bamboo skewers. Place under broiler (with oven rack on the second from the top brackets) for 10-20 minutes or until edges are dark brown and crispy, turning every 5 minutes or so. Meat can also be cooked on a hibachi or regular grill. Meat does not need to be cooked to 160 degrees (and should not be!) as the lemon juice "cooks" the meat with enzymes while it marinates.
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