SLOW ROASTED MOUTHWATERING TENDER ROAST BEEF
This classic roast beef recipe uses fresh rosemary and garlic to create tender beef slow roasted in the oven that's cooked to a perfect medium rare with a crisp crust so good every slice melts in your mouth.
Provided by Mark Hinds
Categories Dinner Main Course
Time 1h15m
Number Of Ingredients 15
Steps:
- Take the beef out of the fridge an hour before putting it in the oven to let it warm to room temperature.
- Slice the garlic into small slivers and mince the rosemary.
- Combine the rosemary, smoked paprika, salt, and pepper with the Worcestershire sauce, lemon juice, and olive oil to make the spice rub.
- Using the tip of a sharp knife, make small slits in the roast. Insert the garlic slivers into the slits. Spread the rub on the outside, covering the whole thing.
- Set the roast in a roasting pan with a rack, and then pour the stock into the bottom of the pan.
- Place the roast into an oven that has been preheated to 450℉ (232℃) for 15 minutes.
- After 15 minutes, turn the oven down to 325℉ (163℃) and cook the beef uncovered until the internal temperature has reached 135℉ (57℃). For a 3lb roast, this takes around an hour.
- While it's cooking, baste it with the pan juices a couple of times. We use a turkey baster every 25 minutes or so.
- When the meat has reached the desired temperature, take it out of the oven, keep it on the rack while covering it loosely in foil, and let it rest covered for 15 to 20 minutes.
- Slice the beef into thin slices against the grain and sprinkle a tiny bit of salt across the top of the slices right before serving.
- Once the roast has finished cooking, remove the juices from the pan and add enough stock to have 2 cups of liquid. Recommend using low sodium or sodium-free stock or broth.
- In a saucepan, make a roux by whisking the butter and flour together over medium heat. Once the roux has turned golden brown, slowly pour in the liquid while continuing to whisk.
- Add the salt and pepper and continue stirring until the gravy has reached the desired consistency. This usually takes 5 to 7 minutes.
- The gravy will start to thicken as it cools.
Nutrition Facts : Calories 291 kcal, Carbohydrate 4 g, Protein 38 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 113 mg, Sodium 1277 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SUPER TENDER ROAST BEEF
This is soooooooooo yummy and really easy. You can serve it on buns as sandwiches, on top or alongside mashed potatoes or my favorite, over rice :op p.s. i like things salty so you can adjust it to your taste.
Provided by hotdish
Categories One Dish Meal
Time 6h5m
Yield 1 roast, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- In a crock pot, put roast, broth and onion.
- Season with salt and pepper.
- Cook 6-8 hours on low (if frozen on high).
- Remove meat from crockpot.
- With tongs or a fork, shred meat.
- Mix cornstarch with water, add to crockpot to thicken sauce.
- Add meat back to sauce and stir to coat.
- Enjoy!
Nutrition Facts : Calories 509.2, Fat 33.4, SaturatedFat 12.9, Cholesterol 145.2, Sodium 1229.3, Carbohydrate 3.2, Fiber 0.3, Sugar 0.6, Protein 46
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.***.
TENDER POT ROAST
Make and share this Tender Pot Roast recipe from Food.com.
Provided by Steve_G
Categories Stew
Time 4h10m
Yield 1 Roast, 6 serving(s)
Number Of Ingredients 12
Steps:
- Pre heat oven to 300 degrees.
- Season roast with salt and pepper on all sides.
- In a large dutch oven heat oil, over a medium high heat, do not allow to smoke.
- Brown meat on all sides in dutch oven, this should take about 10 minutes.
- If at any time the oil starts to smoke remove from heat, lower the temperature and continue cooking.
- Once browned remove meat from pot and place on a deep plate (to catch the juices).
- Add vegetables to dutch oven, stirring often, cook until lightly browned and tender.
- Add garlic and cook until fragrant, about 1 minute.
- Add stock, bring to a boil and stir/scrape until all the brown bits are removed from the bottom of the pan.
- Add red wine and sugar. Allow to boil until alcohol smell is gone, put thyme, meat and accumulated juices back in pan.
- Add water until liquid comes halfway up sides of the meat.
- Bring to a simmer, cover with a large piece of foil and the pan lid (to assure seal).
- Place in oven, be sure to turn the meat over every 30 minutes or so.
- Cook until fork tender, 2 1/2- 3 1/2 hours (meat needs to remain above 200 degrees F. for 30 minutes).
- Remove meat from pan onto serving plate, cover with foil.
- Place dutch oven back on stove; boil till liquid is reduced to 1 1/2 cups or so (about 15 mins).
- Thicken if desired.
Nutrition Facts : Calories 436.1, Fat 19.4, SaturatedFat 7.1, Cholesterol 152.1, Sodium 328.1, Carbohydrate 13.7, Fiber 1.4, Sugar 8, Protein 50.7
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