Tender And Tasty Roast Beef Food

TENDER, JUICY, ROAST BEEF EVER

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 AND TASTY ROAST BEEF

Steps:

• Cut slits in the roast and insert pieces of garlic.
• Place the roast in the slow cooker and sprinkle with steak spice.
• Mix the broth with the water and pour over roast.
• Cook on low for 8 hours- or until desired doneness.

JUICY ROAST BEEF

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.

MOST TENDER BEEF ROAST EVER!

Steps:

• Combine both ingredients in a crock pot 24 hours before you need to eat it.
• Cook on low heat.
• After cooking for 14 hours, use a fork and knife to chunk the roast into smaller pieces.
• I do this 3 times before I serve it.
• It will become shredded like roast beef sandwich meat.
• I've never done this, but my friend adds potatoes and carrots to this recipe.
• I hope you enjoy this as much my family does.

TENDER CROCK POT ROAST BEEF

Steps:

• Place frozen roast beef in crock pot.
• Empty two cans of cream of mushroom soup, mushrooms and onion soup mix on top and add salt and pepper to taste.
• Coarsely chop onion and place on top and around roast.
• Cover with lid and place on low for 8-9 hours or on high for 4-5 hours. Enjoy!