Lazy Sunday Pot Roast with Caraway and Green Apples

Lazy Sunday Pot Roast with Caraway and Green Apples

Roast Beef Recipe Ingredients:
  • 2 Tbs vegetable oil
  • 1 4 to 5 lb boneless cross-rib pot roast or other chuck roast
  • 2 medium onions thinly sliced
  • 1/2 cup cider vinegar
  • 3 bay leaves
  • 1 Tbs Caraway seeds
  • 1/4 cup packed brown sugar
  • 1/4 cup fresh marjoram (or 2 Tbs dried)
  • 2 to 2 1/2 cups beef stock
  • 4 Granny Smith apples quartered, cored and peeled
Roast Beef Recipe Instructions
1. Preheat oven to 300.
2. In a Dutch oven, heat oil on high heat until very hot. Pat meat dry and season with lots of salt and pepper. Brown well, 8 to 10 minutes a side. [Note: this is the MOST important step.
3. Remove meat to a plate. Pour off fat or add as needed so there are appx. 2 Tbs in the Dutch oven. Add onions and saute until translucent, 7 to 9 minutes:
4. Add vinegar, bring to boil, scrape up brown bits. Add the bay leaves, the Caraway seeds, the sugar, and the marjoram. Place the meat back in and add enough beef stock to come up the sides of the meat halfway.
Bring to a simmer, skim off fat, cover and put in the oven for 2 hours and 15 minutes.

5. At this point, add the apples to the pot:
Remove them from the pot and start checking the meat for doneness. Continue cooking, with lid on, until fork tender–15 to 30 minutes more.

6. When finished, remove meat from the pot, cover with foil, and let it rest ten minutes. Skim fat from the liquid and taste: for more flavor, boil it until it coats a spoon. [I did this, and it makes the sauce taste great.]

7. Slice meat and serve with the apples, the liquid and the onions. Enjoy!

Unbelievably Easy Roast Beef

Unbelievably Easy Roast Beef
Roast Beef Recipe Ingredients
  • 1 2.5 lb boneless eye-round roast, tied
  • 2 teaspoons kosher salt
  • 1 teaspoon + 1 tablespoon olive oil
  • 1 teaspoon ground black pepper
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 1/2 teaspoons crushed red pepper flakes
  • 3 cloves of garlic, finely minced to a paste
Roast Beef Recipe Instructions
1. The day before you plan to cook the roast, sprinkle the salt evenly over the meat, rolling it on your board to pick up excess salt that has failed to stick. Wrap it with plastic wrap and refrigerate it overnight, or at least for a few hours the day of.

2. Place the oven rack in the middle position and preheat the oven to 250 degrees F. Remove the roast from the refrigerator and use paper towels to dry excess moisture from the meat. Rub the roast all over with the teaspoon of oil before evenly sprinkling on the oregano, basil, red pepper flakes, pepper and garlic.

3. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until it just begins to simmer and slightly smoke. Add the roast and sear until richly browned on all sides (including the sides and the ends), 3 to 4 minutes per side.

4. Transfer the roast beef to a wire rack set inside a rimmed baking sheet and sprayed with Pam. Roast the meat for 1 hour and 20 minutes, or until the meat reaches 115 degrees F on a meat thermometer. Turn the oven off, leaving the roast in the oven for another 30-40 minutes, or until the roast reaches an internal temperature of 130 degrees F for medium-rare or 140 degrees F for medium. Do not cook the roast past medium or the meat will be too dry!

5. Remove the roast from the oven to a carving board and allow to cool for at least 15 minutes. Slice the meat as thinly as possible and serve with potatoes, vegetables, and/or crusty bread. Serves 6 persons..enjoy the roast beef !
roast beef recipes: pot-roast-with-rosemary-and-garlic

Pot Roast with Rosemary and Garlic

Pot Roast with Rosemary and Garlic

Roast Beef Recipe Ingredients:
  • 1 center cut chuck roast (or 7-blade roast), about 3 pounds
  • salt and pepper
  • oil
  • 1 quart beef stock or broth
  • 3-4 springs fresh rosemary
  • 5 cloves garlic, peeled
  • 2 tblsp corn starch
Roast Beef Recipes Instructions:
Preheat your oven to 400 degrees
Peel the garlic but leave the cloves whole. Generously season both sides of the roast with salt and pepper.

Pour just enough oil into a Dutch oven to cover the bottom and heat over medium-high heat. Brown the roast well on both sides. You want to really brown it until it’s a dark brown. I also hold the roast up and brown the edges as well. I think that this extra step really helps hold in the moisture and it just makes your roast look pretty, too.

Remove from the heat. Add the beef stock or broth. If necessary, add enough water to bring the level of liquid halfway up the side of the roast. Add the rosemary and garlic.

Cover tightly and place in preheated oven. I like to use a piece of foil between the pot and the lid to make for a really tight seal. Keeps all the juices inside and very little evaporates. Please note my pitiful old Dutch oven above. It’s pathetic, I know. You’d think after all these years of cooking I’d have bought myself a decent Dutch oven, wouldn’t you? Don’t worry. I’ve already mentioned to Santa that I’d like one under the tree this year. Santa usually delivers pretty well around here!

Cook for 1 ½ hours. Remove the roast from the oven and allow to stand for 10-15 minutes before slicing.

While the roast is resting, make the gravy.

Skim off as much fat as possible from the cooking liquid. I like to use a separator cup. You pour in your liquids, wait a few minutes while the fat rises to the top and then pour the de-fatted liquid back into your pot. A really great gadget! I get a lot more fat off by using it than trying to skim. Place the pot with your de-fatted cooking liquid back over medium-high heat and bring the liquid to a boil. Dissolve the corn starch in ¼ cup water and stir it into the boiling liquid. If desired, mash the softened, cooked garlic and add to the gravy. Enjoy!

Beef Roast with Green Beans & Caramelized Onions

Beef Roast with Green Beans & Caramelized Onions
  • 1 (4 pound) beef round tip roast
  • 3 cloves garlic, minced
  • 1/2 to 3/4 teaspoon freshly cracked black pepper
  • 1 (12-ounce) jar beef gravy
  • 1/4 teaspoon Worcestershire sauce
Green Beans & Carmelized Onions:
  • 4 slices bacon, cut into 1-inch pieces
  • 2 large onions, cut into 1/2-inch wedges
  • 2 tablespoons red wine vinegar
  • 1 tablespoon packed brown sugar
  • 1 (16-ounce) package frozen green beans, cooked, warm
1. Heat oven to 325°F.
2. Combine garlic and pepper; press onto beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 2 hours for medium rare; 2 1/2 hours for medium doneness.
3. Cook bacon in large skillet until crisp; remove bacon. Pour off all but 2 tablespoons drippings. Add onions; cook over medium-low heat 35 to 40 minutes or until very soft, stirring occasionally. Stir in vinegar and sugar. Cook over medium-high heat 1 to 2 minutes or until liquid is evaporated. Add beans and bacon. Season with salt and pepper.
4. Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)
5. Remove rack from pan; stir in gravy, Worcestershire sauce and 1/4 cup water. Cook and stir over medium-low heat 3 to 5 minutes or until bubbly. Carve roast. Serve with sauce and vegetables.