Best Easy Roast Beef Recipes

EASY ROAST BEEF

Steps:

• Preheat Oven to 500 Degrees.
• Remove Roast beef from package and rinse under cold water. Pat dry with paper towels.
• Rub Olive Oil all over roast and put in roasting pan on a rack. (FAT SIDE UP).
• Sprinkle Garlic Powder and Black Pepper all over roast.
• Put in oven and roast at 500 degrees for 20 minutes.(do NOT open oven door during this step. You want the intense hot heat to "sear" the roast and keep in all the juices.).
• After 20 minutes, lower the oven temperature to 300 degrees and continue roasting for at that temperature for 18 minutes per pound.
• *3lb Roast- 54 minutes
• *4lb Roast-72 minutes
• I generally start checking the temperature after 45 minutes of cooking at 300 degrees. When the roast reaches the required temperature (see below) remove from oven and let sit for 10-15 minutes.
• Timetable.
• Rare- 125-130 degrees.
• Medium rare- 130-140 degrees.
• Medium- 145-150 degrees.
• Well Done-155-165 degrees.
• After allowing the roast to "rest" Slice and Serve!
• Enjoy!

EASY ROAST BEEF

Steps:

• Heat oven to 240C/220C fan/gas 9.
• Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 950g beef top rump joint.
• Put 1 onion, cut into 8 wedges, and 500g carrots, halved lengthways, into a roasting tin and sit the beef on top, then cook for 20 mins.
• Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.
• Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm.
• Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.
• For the gravy, put the tin with all the meat juices and onions back onto the hob.
• Stir in 1 tbsp plain flour, scraping all the stuck bits off the bottom of the tin. Cook for 30 seconds, then slowly stir in 250ml beef stock, little by little.
• Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.

EASY ITALIAN ROAST BEEF FOR SANDWICHES (CROCK POT)

Steps:

• Place roast in crock pot.
• Pour dressing on top and then sprinkle with onion soup mix.
• Place lid on crock pot and cook on low for about 10 hours.
• Remove meat from au jus and shred or slice.
• Place meat back in juices and sprinkle top with Italian seasoning; stir.
• Serve on toasted kaiser rolls.

EASY DELICIOUS SLOW COOKER ROAST BEEF

Steps:

• Put Roast Beef into Slow Cooker.
• Cover with Soup Mix.
• Sprinkle with the Black Pepper.
• Top with the three Bay Leaves.
• Cook on Med-Low in a Slow Cooker for 8-9 hours-- OR 3-4 hours on High.
• OPTION: Add Carrots, Onions, and Potatoes the last couple of hours if on Med-Low or the last hour if on high-- NOTE**add the veggies in the order given since the Carrots take longer to cook and the potatoes the least time.
• Make gravy from drippings.

SUNDAY NIGHT ROAST BEEF AND GRAVY WITH EASY RICE

Steps:

• Preheat the oven to 275 degrees F.
• Season the meat on all sides with the Essence, salt, and pepper. Heat the oil in a large Dutch oven and brown on all sides, about 4 minutes per side. Remove the roast from the pan and add the onion slices and thyme sprigs. Place the roast on top of the onions, fat side up. Add the beef broth to the pan and place in the oven, uncovered. Roast until the beef is tender and registers an internal temperature of 130 to 135 degrees F, about 1 1/2 to 2 hours.
• Transfer the roast to a platter or cutting board and let rest for 15 minutes before carving.
• Meanwhile, use a slotted spoon to discard the onions and thyme sprigs. Place the Dutch oven over medium-high heat to heat the beef drippings. Combine the cornstarch and water in a small bowl until dissolved. Add the cornstarch mixture to the beef drippings and bring to a boil. Cook, stirring constantly, until slightly thickened, 2 to 3 minutes. Remove from the heat and carefully transfer to a gravy boat or decorative bowl.
• Carve the beef thinly and arrange the slices on large plates with rice on the side. Drizzle gravy over each portion and serve alongside of the Easy Rice.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
• In a 2-quart saucepan, combine the rice, water, butter and salt, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork before serving.

EASY INSTANT POT BEEF POT ROAST

Steps:

• Add all the ingredients into the Instant Pot. Place the lid on top and move the knob to "sealing".
• Press the MEAT/STEW button for 60 minutes.
• Let the Instant Pot do a natural release (may take 15-20 minutes).
• Remove the roast and cut into slices (it should be very tender and fall apart easily).
• Serve roast with potatoes and carrots on the side.

EASY CROCK POT ROAST BEEF

Steps:

• Put all the ingredients into the crock pot and set on low for 8-10 hours .
• The soup and juice make a great base for a gravy with the addition of some flour (adding a juice to a quarter cup of flour until the correct consistency is reached).

EASY, MOUTHWATERING ROAST BEEF

Steps:

• Use a metal skewer to poke some holes throughout beef rib roast so marinade can penetrate the muscle.
• Whisk together beer, honey, soy sauce, Montreal steak seasoning, and garlic in a bowl; pour into a large resealable plastic bag. Add the rib roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator at least 24 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove rib roast from the marinade. Discard remaining marinade. Place roast into a roasting pan with a rack.
• Cook the roast until hot and slightly pink in the center, about 2 1/2 hours. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove from oven, cover with aluminum foil, and let rest on top of stove for 20 minutes before slicing and serving.

EASY ROAST BEEF ROLL-UPS

Steps:

• Combine sour cream, mayonnaise and salsa; spread over tortillas. Top with roast beef and lettuce. Roll up tightly and secure with toothpicks; cut in half. Serve with salsa.

EASY EYE ROUND ROAST BEEF

Steps:

• Sprinkle all sides of 4 lb. eye of round roast evenly with salt. Wrap with plastic wrap and refrigerate 6-18 hours. The longer you let it sit the more tender it will become. But don't let it go over 18-24 hours.
• Remove roast from refrigerator and allow to come to almost room temperature,.
• Preheat oven to 225 degrees F.
• Pat roast dry with paper towel.
• Cut deep slits into roast and stick in slivered pieces of garlic.
• Rub with 1 tablespoon oil and sprinkle all sides evenly with pepper.
• Heat remaining oil in large, heavy bottomed pan (I just use my shallow roaster with rack).
• Sear roast until browned on all sides, 4-5 minutes per side. Should create some good fond.
• Transfer roast to wire rack in shallow roaster pan.
• Use meat-probe thermometer and set it for 125 degrees.
• Roast until meat-probe thermometer inserted into center of roast registers 120 degrees for medium-rare, 1 1/4 to 1 3/4 hours, or 130 degrees for medium, 1 3/4 to 2 1/4 hours.
• Turn oven off; leave roast in oven, until meat-probe thermometer registers 130 degrees for medium-rare or 140 degrees for medium (this can take as little as 15-30 minutes longer).
• Transfer roast to carving board and let rest 15 minutes.
• Slice meat crosswise as thinly as possible and serve with creamy horseradish.

EASY ROAST BEEF SANDWICHES

Steps:

• Mix together ingredients for spread and put on the rolls.
• Add 4 ounces beef and 1 slice Swiss per sandwich.
• Heat in microwave or toaster oven until warm.
• Serve with lettuce, tomato, sliced red onion, dill pickle slices and chips if desired.

QUICK AND EASY ROAST BEEF AU JUS SANDWICHES

Steps:

• Prepare Au Jus per packet directions in a medium saucepan until warm. You do not want to boil the beef, it can dry it out.
• Separate deli roast beef slices and add them to the sauce pan.
• Cook for 5-10 minutes or until roast beef is warmed through.
• Assemble sandwiches by placing cheese on the roll and add cooked beef. You can also reserve a little cup of the au jus for dipping.

EASY ROAST BEEF WRAP

Steps:

• Spread tortilla with mayo.
• Top with remaining ingredients; roll up.
• Serve immediately, or wrap tightly in plastic wrap and refrigerate until ready to serve.

EASY ROAST BEEF (DRY METHOD)

Steps:

• This works well for almost any size roast! I've used it for roasts as small as 3 and as large as 10, with nearly identical results. Best cuts to start with are large, tender cuts of beef - such as a rib or sirloin roast. Sirloin-tip, rump, rolled-rump, eye-of-round or top-round roasts will also benefit from this cooking method if they are graded prime or choice.
• Preheat oven to 375 degrees.
• Season roast with salt and pepper, garlic salt, steak seasoning or whatever you like, including not at all. You can also add onions and/or carrots to your dish if you wish. They will be VERY well done, but I think they are delicious.
• Put the roast fat side down in a roasting pan or a Pyrex baking pan. I don't recommend using a rack under the meat, but that's just my preference.
• Put roast in oven for one hour. For a 7 PM meal, you can start it as late as 11 AM; for a 6 PM you can start it as late as 10 AM, and so forth. Or you can start it at whatever time you get up, which is what I usually do, since I leave for work at 8.
• At the end of the hour, turn the oven off, BUT DON'T OPEN THE OVEN DOOR! If there are going to be people in the house during the day, I put a note on the oven door saying DO NOT OPEN.
• About an hour before your meal, turn the oven back on to 375 degrees for 45 minutes. I usually put my potatoes, wrapped in aluminum foil, in at this time. At the end of the 45 minutes, take the roast out, and let it stand for 5 to 10 minutes. It's going to look burnt, but the meat will be wonderful! The pan drippings make great gravy, too!
• Carve and enjoy!

EASY CROCK POT BEEF ROAST

Steps:

• Put Beef Roast into Crock Pot.
• Pour the jar of mild pepper rings, including the juice over the roast.
• Cook on low for several hours, until tender.

EASY SLOW COOKER ROAST BEEF SANDWICHES

Steps:

• Place roast in crockpot.
• In bowl, mix together the sauces and the soup mix.
• Pour sauce mixture over roast.
• Add enough water to crockpot so that it reaches about three-fourths of the way up to the roast.
• Cook on low 7-8 hours. Shred beef and serve on sandwich buns.

CROCK POT EASY NEW ORLEANS ROAST BEEF PO-BOY

Steps:

• 1. Place the roast in crock pot. Mix the cajun seasoning, brown gravy mix , garlic and beef broth together and pour over roast.
• 2. Cook on low 8 to 10 hours. Remove the roast to cutting board and shred. Mix the cornstarch slurring into the broth in crock pot. Let cook until thickened. Add the roast back to crock pot.
• 3. Mix the mayonnaise with the Cajun seasoning. Serve the meat on buns with desired toppings and Cajun Aioli

EASY ROAST BEEF DIP WITH AU JUS

Steps:

• Spray crockpot with non stick spray.
• Place roast in crockpot.
• Combine all other ingredients and whisk until smooth.
• Pour over roast.
• Cover and cook on high for 6 hours or low for 10 to 12 hours.
• Shred beef and trim fat.
• Place meat back in juice.
• Serve on French rolls.
• Fill rolls with beef and add a little beef juice to sandwich.

NIF'S EASY CROCK POT SMOTHERED ROAST BEEF

Steps:

• Place roast in crock pot. Mix other ingredients in a separate bowl and pour over the roast.
• Cook roast on low for 6-7 hours or on high for 3-4 hours. Add more seasoning if desired after tasting the completed dish.

YUMMY, FAST AND EASY ROAST BEEF WRAP

Steps:

• On cold tortilla, place the roast beef, then cheese slice (divided in half to fit length wise).
• Microwave for 30-40 seconds on high.