HOW TO MAKE ROAST BEEF

Loading...

Pat's Roast Beef Recipes


Pat's Roast Beef Recipes

Ingredients

  • 1 (3-pound) beef roast, trimmed of excess fat
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons olive oil, divided
  • 8 ounces button mushrooms
  • 2 small onions, quartered
Gravy:
  • 1 cup red wine
  • 1 cup low-sodium beef stock
  • 2 tablespoons gravy flour
Directions

Preheat the oven to 375 degrees F.
Season the beef with salt and pepper, to taste.
Heat 2 tablespoons the oil in a large cast iron skillet over medium-high heat until very hot but not smoking. Add the meat and sear on all sides.
Add the mushrooms and onions to a bowl and stir in the remaining 2 tablespoons of oil. Season with salt and pepper, to taste, and toss. Add to the skillet around the roast.
Put the skillet in the oven and roast until an instant-read thermometer registers 130 degrees F, about 40 minutes. Remove the roast from the oven to a cutting board and let rest for 10 minutes. Remove the onions and mushrooms from the skillet.
While the beef is resting, prepare the gravy.
Put the skillet on low heat. Add the wine and stock, while scraping up the browned bits on the bottom of the pan. Whisk in the flour until the sauce is thickened and smooth.
Slice the beef into very thin slices. Transfer to a platter and serve with the mushrooms, onions and gravy. Enjoy it!


All American Roast Beef


All American Roast Beef

Ingredients
  • 3 pounds beef eye of round roast 
  • 1/2 teaspoon kosher salt 
  • 1/2 teaspoon garlic powder 
  • 1/4 teaspoon freshly ground black pepper
Directions

Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes. Enjoy !



Perfect roast beef


Perfect roast beef

Ingredients
  • 1.5 kg quality topside of beef
  • 2 medium onions
  • 2 carrots
  • 2 sticks celery
  • 1 bulb garlic
  • 1 small bunch fresh thyme, rosemary, bay or sage, or a mixture
  • olive oil
  • sea salt
  • freshly ground black pepper
Method

To prepare your beef:
Take your beef out of the fridge 30 minutes before it goes into the oven. Preheat your oven to 240°C/475°F/ gas 9. There’s no need to peel the vegetables – just give them a wash and roughly chop them. Break the garlic bulb into cloves, leaving them unpeeled.

Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with olive oil. Drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat. Place the beef on top of the vegetables.

To cook your beef:
Place the roasting tray in the preheated oven. Turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.

If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking. Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning.

When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tinfoil and a tea towel and put aside while you make your gravy, horseradish sauce and Yorkshire puddings. Enjoy it !