THE BEST OVEN ROAST BEEF
This Best Oven Roast Beef is tender, flavorful and perfect every time! Sunday roast has been a tradition in our family for years. We hope you love this classic recipe as much as we do.
Provided by Echo Blickenstaff
Categories Dinner Main Course
Time 3h10m
Number Of Ingredients 5
Steps:
- Remove roast from refrigerator and allow to come to room-temperature (about 30-40 minutes). Preheat oven to 300 degrees. Trim excess fat from roast and generously rub all sides with Kosher salt.
- In a heavy roasting pan or Dutch oven, over medium-high heat, melt butter. Add roast to pan and sear on all sides for about one minute per side. You want the roast to be brown all over.
- Sprinkle onion soup mix over the roast and pour beef broth over the top and around the inside of the roasting pan.
- Cover and roast in the oven for 3 hours or until beef is fall-apart tender (add 40-60 minutes per pound over 3 pounds).
- Allow roast beef to rest 10-15 minutes, still covered or wrapped in foil, before carving. While the roast rests, make gravy (optional, see notes above). Use a sharp knife to cut into slices and serve!
Nutrition Facts : Calories 236 kcal, Carbohydrate 1 g, Protein 34 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 100 mg, Sodium 215 mg, Sugar 1 g, ServingSize 1 serving
WANDA'S TENDER AND EASY ROAST
Got this recipe from a slow cooker e-newsletter I subscribe to. Wanda, I was skeptical but after trying this recipe , it made a delicious and EASY roast with no preplanning necessary!!! Is it easier than to throw a frozen roast into a crockpot the night before you need it? I don't think so! Fabulous gravy too with a VERY tender roast.
Provided by Lisa in Acworth
Categories One Dish Meal
Time P1DT5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- On the night before you need the roast for the next day's dinner, put the FROZEN roast into the slow cooker on LOW temperature.
- Mix the cream of mushroom sup and dried onion soup mix together and pour it over the roast. Leave it on all night and the next day.
- The next day, about 1-2 hours before dinner, add the drained potatoes in (and/or any other veggies you'd like) and make sure they are submerged in the gravy.
Nutrition Facts : Calories 445.5, Fat 13.4, SaturatedFat 3.2, Sodium 4320.3, Carbohydrate 73.4, Fiber 5.8, Sugar 6.3, Protein 9.4
ITALIAN BOWTIE PASTRY (WANDAS)
Make and share this Italian Bowtie Pastry (wandas) recipe from Food.com.
Provided by Cathleen Colbert
Categories Dessert
Time 45m
Yield 24 pastries
Number Of Ingredients 9
Steps:
- In one bowl, mix flour, salt and sugar.
- In a separate bowl, blend egg, butter and vanilla.
- Make a well in the dry ingredients and add the egg mixture, mix until a stiff dough forms.
- Add sherry a tablespoon at a time until the dough becomes smooth and pliable.
- Cover and chill 2 hours.
- Roll out chilled dough on a floured surface to 1/8 inch.
- Cut narrow strips and twist into loose knots.
- Fill deep fryer or heavy pot with 1-1/2 to 2 inches of oil.
- Heat to 375 degrees F.
- Fry cookies until they puff and turn golden brown (about 2 minutes).
- Drain on paper towels or brown bags.
- Dust with sugar while still warm.
SIMPLE POT ROAST
A platter of tender pot roast, along with sweet carrots, potatoes, and turnips, is nearly a complete meal in itself. Simply pour the sauce from the pot into a gravy boat and then set out a salad, a loaf of crusty bread, and a robust cabernet or red zinfandel to round out the feast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees. Place potatoes (and turnips, if using) in a large roasting pan, and toss with 3 tablespoons olive oil. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Roast until golden brown and crisp, 30 to 40 minutes. Remove pan from oven; set aside. Reduce oven temperature to 350 degrees.
- Lay parsley, thyme, and bay leaf on a piece of cheesecloth. Bundle and tie with kitchen twine; set aside. Cut leeks in half lengthwise, making sure not to cut through the root. Rinse well under cold running water to remove any dirt. Cut the leeks crosswise into 1-inch half moons; set aside.
- Combine flour, remaining teaspoon salt and 1/2 teaspoon pepper, paprika, and allspice in a small bowl. Place beef on a work surface, and pat dry with paper towels. Sprinkle flour mixture over meat, and pat to coat well.
- Heat remaining 2 tablespoons olive oil in large Dutch oven (about 7 quarts) over medium heat until hot, but not smoking. Sear roast on all sides until golden brown, about 2 minutes per side. Transfer to a plate; set aside.
- Reduce heat to medium-low. Add leeks and garlic, and cook, stirring occasionally, until leeks are just softened, about 3 minutes. Add wine, and deglaze pan, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil; cook until most of the wine has evaporated. Add beef stock, tomato paste, bouquet garni, and reserved roast. Cover, and place in oven for 30 minutes. Turn the roast over, and cook for 30 minutes more.
- Add carrots, cover, and return to oven for 1 1/2 hours, turning the roast over every 30 minutes.
- Add roasted potatoes and turnips to pan, submerging them halfway in the liquid. (This leaves the vegetables tender and crisp.) Place in oven, uncovered, for 30 minutes more to let some of the liquid evaporate. Season with salt and pepper, if desired.
- Transfer meat to a cutting board to rest for 5 minutes. Discard string, and slice meat. Serve with vegetables and sauce on the side.
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