Beef Rib Eye Roast with Potatoes, Mushrooms and Fancy Pan Gravy



Beef Rib Eye Roast with Potatoes, Mushrooms and Fancy Pan Gravy

This Beef Rib Eye Roast with Potatoes, Mushrooms, and Fancy Pan Gravy is the kind of centerpiece dish that turns an ordinary dinner into a memorable occasion. Tender, well-marbled rib eye beef roasts beautifully alongside golden potatoes and earthy mushrooms, while the luxurious pan gravy ties everything together with deep, savory flavor.

Perfect for holidays, Sunday dinners, or when you simply want a restaurant-quality meal at home.

Why You’ll Love This Recipe

  • Juicy & flavorful thanks to rib eye’s natural marbling

  • One-pan convenience with potatoes and mushrooms roasted together

  • Elegant pan gravy made from real drippings

  • Impressive enough for guests, easy enough for home cooks

Ingredients

Rib Eye Roast

  • 1 (4–5 lb / 1.8–2.3 kg) beef rib eye roast, boneless or bone-in

  • 2 tbsp olive oil

  • 4 cloves garlic, minced

  • 1 tbsp fresh rosemary, finely chopped

  • 1 tbsp fresh thyme leaves

  • 2 tsp kosher salt

  • 1½ tsp freshly ground black pepper

Vegetables

  • 1½ lbs baby potatoes, halved

  • 12 oz mushrooms (cremini or button), halved

  • 1 medium onion, thickly sliced

  • 2 tbsp olive oil

  • ½ tsp salt

  • ½ tsp black pepper

Fancy Pan Gravy

  • 3 tbsp pan drippings (or butter if needed)

  • 3 tbsp all-purpose flour

  • 1½ cups beef stock (warm)

  • ¼ cup dry red wine (optional but recommended)

  • 1 tsp Worcestershire sauce

  • Salt & black pepper, to taste

Instructions

1. Prepare the Roast

Remove the rib eye roast from the refrigerator 1 hour before cooking to bring it to room temperature. Pat dry with paper towels.

In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper. Rub the mixture generously over the entire roast.

2. Preheat & Prep Vegetables

Preheat oven to 450°F (230°C).

Toss potatoes, mushrooms, and onion with olive oil, salt, and pepper. Spread them evenly in a large roasting pan.

3. Roast the Beef

Place the seasoned rib eye roast on top of the vegetables (fat side up).

Roast at 450°F (230°C) for 20 minutes, then reduce oven temperature to 325°F (165°C). Continue roasting for:

  • Medium-rare: 125–130°F internal (about 15 min per lb)

  • Medium: 135–140°F internal

Use a meat thermometer for best results.

4. Rest the Roast

Remove the roast from the pan and tent loosely with foil. Let it rest 20–25 minutes to allow juices to redistribute.

Keep vegetables warm in the oven while resting.

5. Make the Fancy Pan Gravy

Place the roasting pan on the stovetop over medium heat. Spoon off excess fat, leaving about 3 tablespoons of drippings.

Whisk in flour and cook for 1–2 minutes until lightly browned. Deglaze with red wine, scraping up browned bits.

Gradually whisk in warm beef stock. Add Worcestershire sauce. Simmer until thick and glossy, 5–7 minutes. Season to taste.

To Serve

Slice the rib eye roast against the grain. Arrange with roasted potatoes and mushrooms, then drizzle generously with pan gravy.

Chef’s Tips for Success

  • Don’t skip resting time—it ensures juicy slices

  • Use a thermometer for perfect doneness

  • Add a pat of butter to the gravy for extra silkiness

  • Leftovers make incredible sandwiches or steak hash

Storage & Reheating

  • Store leftovers in an airtight container up to 4 days

  • Reheat gently with gravy to prevent drying

Final Thoughts

This Beef Rib Eye Roast with Potatoes, Mushrooms & Fancy Pan Gravy delivers bold flavor, tender beef, and comforting elegance—all from one pan. It’s a timeless recipe you’ll return to again and again for special dinners and celebrations.

OTHER RECIPES



An incredible roast beef recipe to try !@
INGREDIENTS
  • 1 tablespoon chopped fresh rosemary leaves
  • 2 cloves garlic, minced
  • 2 teaspoons coarse salt
  • 1 teaspoon freshly ground black pepper
  • 1 (4-pound) rib eye roast
  • 4 pounds small new potatoes, halved
  • 1 tablespoon vegetable oil
  • 1 pound large white mushrooms, quartered
  • 1 tablespoon butter, softened
  • 1 tablespoon all-purpose flour
  • 1 (14.5-ounce) can beef broth
  • 1 tablespoon tomato paste
INSTRUCTIONS
1. Preheat oven to 350°F (175°C).
2. In a small bowl mix together rosemary, garlic, salt and pepper; spread evenly over surface of roast. Place roast beef, fat-side-up on a rack in a shallow roasting pan. Insert a meat thermometer into the center of the roast, place pan in the center of the oven, and cook for 40 minutes.
3. Toss potatoes with oil and add to the pan, stirring to coat with meat juices. Season with more salt and pepper, if desired. Return pan to oven and continue to cook for 20 minutes.
4. Add mushrooms to the pan, stirring to coat, and continue cooking for 40 more minutes.
5. Mix together butter and flour and set aside.
6. Remove roast beef (thermometer should read 130°F (55°C) from pan and transfer to a cutting surface; let sit 15 minutes before carving. Transfer vegetables to a serving platter. Pour the pan juices into a small saucepan and skim off fat.
7. Pour roast beef broth into pan juices, bring to a boil and let cook for 3 minutes. Lower heat, add flour mixture and tomato paste and whisk gently to incorporate.
8. Carve roast beef and serve with gravy, mushrooms and potatoes. The roast beef recipe is ready to serve...enjoy the feasts !
beef-tenderloin-and-root-vegetable

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Beef Chuck Steak with Mushrooms



Here is a rich, comforting Beef Chuck Steak with Mushrooms recipe—tender, flavorful, and perfect with mashed potatoes, rice, or noodles. This method uses slow stovetop braising so the chuck becomes fall-apart soft.

Beef Chuck Steak with Mushrooms

Ingredients

  • 2–3 lbs beef chuck steak (whole or cut into large pieces)

  • 2 tbsp olive oil or butter

  • 1 large onion, sliced

  • 3–4 cloves garlic, minced

  • 8 oz (225 g) mushrooms, sliced (cremini, button, or mixed)

  • 1½ cups beef broth

  • 1 tbsp Worcestershire sauce

  • 1–2 tsp soy sauce (optional but adds depth)

  • 1 tsp dried thyme or 1 sprig fresh

  • 1 tsp dried rosemary (optional)

  • Salt & black pepper to taste

  • 1 tbsp flour + 1 tbsp butter (optional for thickening)

Instructions

1. Sear the Beef

  1. Pat the chuck steak dry and season generously with salt and pepper.

  2. Heat a large skillet or Dutch oven over medium-high.

  3. Add oil; sear the steak 3–4 minutes per side until well-browned.

  4. Remove and set aside.

2. Cook the Aromatics

  1. In the same pan, lower heat to medium.

  2. Add onions and cook 3–4 minutes until softened.

  3. Add mushrooms; cook until they release their liquid and start browning.

  4. Add garlic and cook 30 seconds more.

3. Build the Sauce

  1. Stir in Worcestershire and soy sauce.

  2. Pour in the beef broth, scraping up brown bits on the bottom.

  3. Add thyme and rosemary.

  4. Return the seared steak to the pan, nestling it into the liquid.

4. Braise Until Tender

  • Cover with a lid and cook low and slow for:

    • Stovetop: 1½–2½ hours

    • Oven: 325°F (165°C) for 2–2½ hours

  • Beef is ready when fork-tender.

5. Optional Thickened Gravy

If you want thicker sauce:

  1. Remove steak from pan.

  2. Mix 1 tbsp flour with 1 tbsp softened butter to make a paste.

  3. Stir into the simmering sauce until thick and glossy.

  4. Return beef to pan.

Serve With

  • Mashed potatoes

  • Buttered noodles

  • Rice

  • Roasted vegetables

  • Crusty bread

Flavor Boost Options

  • Add ½ cup red wine when adding broth

  • Add ½ cup heavy cream for a creamy mushroom sauce

  • Add sliced bell peppers or carrots

  • Use fresh herbs like parsley or dill at the end

OTHER RECIPES

A nice roast beef recipe to try !
INGREDIENTS
INSTRUCTIONS

1. Lightly sprinkle chuck steak with 1/2 teaspoon salt and white pepper. Spread one side with 1 teaspoon prepared brown mustard.

2. Heat oil in a skillet, add 1 chopped onion and cook for 3 minutes, or until lightly browned. Add sliced mushrooms, then cook for 5 minutes. Stir in chopped parsley, chopped green bell pepper, chopped green onions, tomato paste, and dry bread crumbs. Season with 1/4 teaspoon salt, pepper, and paprika. Spread this mixture on the mustard side of the beef flank steak and roll up jelly roll fashion and tie with string.

3. Cook chopped strips of bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, about 10 minutes. Add 2 chopped onions and saute for 5 minutes. Pour in beef broth, cover, and simmer for 1 hour. Remove the beef to a preheated platter. Season the pan juices with 1 teaspoon prepared brown mustard and ketchup; cook until thickened. Serve over the sliced meat. The roast beef recipe of beef chuck steak is ready to serve....!

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Barbecued Beef Roast



Barbecued Beef Roast

A barbecued beef roast should be smoky, tender, deeply flavorful, and caramelized on the outside. This recipe creates exactly that—using a bold dry rub, a moisture-locking marinade, and a low-and-slow grill method that gives you a perfectly juicy roast every time.

Ingredients (Serves 6–8)

For the Beef

Dry Rub (Bold BBQ Flavor)

  • 2 tbsp brown sugar

  • 1 tbsp smoked paprika

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 2 tsp kosher salt

  • 1 tsp black pepper

  • 1 tsp chili powder

  • 1 tsp mustard powder

  • ½ tsp ground cumin

  • ½ tsp cayenne (optional for heat)

Basting Mop Sauce

  • ½ cup beef broth

  • ⅓ cup apple cider vinegar

  • 2 tbsp ketchup

  • 1 tbsp Worcestershire sauce

  • 1 tbsp brown sugar

  • 1 tsp paprika

  • 1 tsp garlic powder

Instructions

1. Prep the Roast (Marinate or Dry-Brine)

  1. Pat roast dry.

  2. Rub roast with olive oil, Worcestershire, vinegar, and mustard.

  3. Coat generously with the dry rub, pressing it into the meat.

  4. Refrigerate 4 hours up to overnight.

    • Overnight = deeper smoke ring, richer flavor, and better bark.

2. Set Up the Grill (Charcoal or Gas)

Charcoal Grill Setup

Gas Grill Setup

  • Turn on one side only for indirect cooking.

  • Add a smoker box with wood chips.

3. Slow Grill the Roast

  1. Place the roast on the cool side of the grill, fat side up.

  2. Close the lid and cook for 1.5 to 2.5 hours, depending on size.

  3. Mop with the basting sauce every 30 minutes.

Internal Temperature Guide

  • 135°F (57°C) → Medium-rare

  • 145°F (63°C) → Medium

  • 155–165°F (68–74°C) → Well done or shreddable (chuck roast)

4. Sear for Bark (Optional but Amazing)

Once the roast is near target temp:

  1. Move the roast over direct heat.

  2. Sear 2–3 minutes per side until dark, caramelized edges form.

5. Rest and Slice

  • Rest 15–20 minutes before slicing.

  • Slice against the grain for tenderness.

Serving Ideas





Chef’s High-Value Tips

✔ Use a fattier roast for juicier results

Chuck or top sirloin performs best on the grill.

✔ Keep the grill lid closed

Stable heat = even cooking and deeper smoke flavor.

✔ Mop lightly

Too much liquid rinses off the bark — a light brush is ideal.

✔ Want extreme tenderness?

Wrap the roast in foil at 150–160°F and continue until 180–190°F for a “Texas-style” semi-braised texture.

Flavor Variations

1. Sweet & Smoky Style

Add 1 tbsp maple syrup to the mop sauce.

2. Spicy Cajun Roast

Use Cajun seasoning + extra cayenne in the rub.

3. Asian BBQ Beef Roast

Swap the mop with:

  • ¼ cup soy sauce

  • 2 tbsp honey

  • 1 tsp sesame oil

  • 2 cloves garlic, crushed

4. Coffee-Rub BBQ Roast

Add 1 tbsp finely ground coffee to the dry rub—gives incredible bark.

OTHER RECIPES

A nice roast beef recipe to try !
INGREDIENTS
  • 5 pounds rump beef roast
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic salt
  • 1 cup water
  • 3 tomatoes, chopped
  • 1/4 cup white distilled vinegar
  • 1/4 cup tomato ketchup
  • 2 tablespoons chopped onions
  • 1 garlic clove, crushed
  • 2 celery ribs, sliced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1/4 cup butter
  • 1 cup prepared barbecue sauce
INSTRUCTIONS

1. Rub rump roast with salt, pepper and garlic salt. Place the roast in a roasting pan; set aside.
2. In a large saucepan, combine water, chopped tomato, vinegar, ketchup, chopped onion, crushed garlic, sliced celery, Worcestershire sauce, and lemon juice; bring to a boil. Reduce the heat and simmer for 15 minutes. Stir in butter and prepared barbecue sauce.
3. Pour half the sauce over the roast beef. Bake uncovered at 300*F for 3 hours, basting frequently with the remaining sauce.
4. Let stand for 10 minutes before thinly slicing the roast beef. Serve sliced roast with the remaining sauce. The roast beef recipe is ready to serve....nice !.
roast-beef-tenderloin-with-pinot-noir.


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Beef Roast with Green Beans & Caramelized Onions


BEEF ROAST WITH GREEN BEANS & CARAMELIZED ONIONS

(Tender beef + sweet onions + crisp-tender green beans)

INGREDIENTS

For the Beef Roast

  • 1 beef roast (2–3 lbs / 1–1.4 kg) — chuck, sirloin, or rib roast

  • 2 tbsp olive oil

  • 2 tsp kosher salt

  • 1½ tsp black pepper

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp smoked or sweet paprika

  • 1 tsp dried thyme or rosemary

  • ½ tsp mustard powder (optional)

For the Caramelized Onions

  • 2 large yellow onions, thinly sliced

  • 2 tbsp butter

  • 1 tbsp olive oil

  • ½ tsp salt

  • ½ tsp sugar (helps caramelization)

  • 2 tbsp beef broth, wine, or water (for deglazing)

For the Green Beans

  • 1 lb (450 g) fresh green beans, trimmed

  • 1 tbsp olive oil

  • ½ tsp salt

  • ¼ tsp black pepper

  • ½ tsp garlic powder

  • Optional: 1 tbsp lemon juice or ½ tsp chili flakes

Optional Add-Ons

  • Fresh herbs: rosemary, thyme, parsley

  • Splash of Worcestershire or soy sauce on the roast

  • 1 tbsp butter melted over the cooked beef

  • A squeeze of lemon over the green beans

INSTRUCTIONS

1. Prepare the Beef Roast

  1. Pat roast dry with paper towels.

  2. Rub with olive oil.

  3. Season generously with:

    • salt

    • pepper

    • garlic powder

    • onion powder

    • paprika

    • thyme/rosemary

    • mustard powder

  4. Let rest 20–30 minutes at room temperature.

2. Make the Caramelized Onions

You can start these while the roast cooks.

  1. Heat a skillet over medium heat.

  2. Add butter + olive oil.

  3. Add the sliced onions and sprinkle with salt and sugar.

  4. Cook slowly, stirring often, for 20–30 minutes, until golden and jammy.

  5. Add a splash of beef broth or wine, scraping up browned bits.

  6. Turn heat to low and cook another 5 minutes.

Set aside until serving.

3. Prepare the Green Beans

  1. Toss green beans with olive oil, salt, pepper, and garlic powder.

  2. Set aside—they cook quickly later.

4. COOKING OPTIONS

You can cook the beef on the grill (preferred for flavor) or in the oven.

Option A: Grill Method (Best Flavor)

  1. Preheat grill to 375–400°F (190–205°C) with indirect heat.

  2. Place beef roast on the cooler side of the grill.

  3. Close the lid and roast:

    • 45–75 minutes depending on thickness

    • until internal temp reaches:

      • 130–135°F (54–57°C) for medium-rare

      • 140–145°F (60–63°C) for medium

      • or 195–205°F (90–96°C) for fall-apart chuck roast

  4. During the last 15 minutes, place the seasoned green beans in a grill-safe pan over indirect heat.

They will roast until crisp-tender with light char.

Option B: Oven Method

  1. Preheat oven to 375°F (190°C).

  2. Place roast in a roasting pan.

  3. Roast 60–90 minutes, depending on the cut.

  4. Add green beans during the last 15–20 minutes.

5. Rest the Beef

Once cooked, transfer the roast to a cutting board and rest 10–15 minutes.

This keeps it juicy and tender.

6. Assemble & Serve

  1. Slice the beef roast against the grain.

  2. Top generously with the caramelized onions.

  3. Serve with the roasted green beans on the side.

  4. Add optional finishing touches:

    • drizzle of melted butter over the beef

    • sprinkle of parsley

    • squeeze of lemon on the green beans

SERVING IDEAS

OTHER RECIPES

ROAST BEEF RECIPE INGREDIENTS
  • 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
ROAST BEEF RECIPE INSTRUCTIONS

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.

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Beef Dinner Roasted on the Grill


BEEF DINNER ROASTED ON THE GRILL

(Complete meal: beef + potatoes + veggies)

What Cut of Beef Works Best?

Choose a cut suitable for slow grilling/roasting:

For this recipe, we’ll use a 2–3 lb (1–1.4 kg) sirloin or rib roast.

INGREDIENTS

Beef Roast

  • 1 beef roast (2–3 lbs)

  • 2 tbsp olive oil

  • 2 tsp kosher salt

  • 1½ tsp freshly cracked black pepper

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp paprika

  • 1 tsp dried thyme or rosemary

  • ½ tsp mustard powder (optional)

Vegetables for the Dinner Roast

  • 4–6 small potatoes, halved

  • 2 large carrots, cut into chunks

  • 1 large onion, quartered

  • 1–2 bell peppers, sliced

  • 6–8 whole garlic cloves

Vegetable Seasoning

Optional Add-Ons

INSTRUCTIONS

1. Prepare the Beef Roast

  1. Pat the roast dry with paper towels.

  2. Rub with:

    • olive oil

    • salt

    • pepper

    • garlic powder

    • onion powder

    • paprika

    • thyme/rosemary

    • mustard powder

  3. Let rest 20–30 minutes at room temperature while preparing the grill.

2. Prepare the Vegetables

  1. Toss potatoes, carrots, onion, peppers, and garlic with:

    • olive oil

    • salt

    • pepper

    • Italian seasoning

    • smoked paprika

  2. Place them in a grill-safe baking pan, foil tray, or cast-iron skillet.

  3. Set aside.

3. Heat the Grill

You’ll be using indirect heat, like an outdoor oven.

  • Preheat grill to 375–400°F (190–205°C).

  • Turn on burners on one side only (gas), or push coals to one side (charcoal).

  • Keep the other side off – this is where the roast will sit.

4. Start Roasting the Beef

  1. Place the seasoned roast on the cooler side of the grill (indirect heat).

  2. Close the lid and roast 30 minutes.

  3. Add the pan of vegetables next to the beef after the first 30 minutes.

5. Continue Roasting the Full Dinner

  • Roast another 45–75 minutes, depending on the cut and desired doneness.

  • Stir vegetables occasionally for even roasting.

Internal Temperature Guide

  • Rare: 120–125°F (49–52°C)

  • Medium-Rare: 130–135°F (54–57°C)

  • Medium: 140–145°F (60–63°C)

  • Chuck roast (slow): Roast until 195–205°F (90–96°C) for shredding

Use a thermometer for the most accurate results.

6. Optional: Add Butter & Herbs

During the last 10 minutes:

  • Place 1–2 tbsp of butter on top of the roast.

  • Add fresh herbs around the pan.
    This melts into the meat and vegetables, giving a glossy, steakhouse finish.

7. Rest the Beef

Remove from the grill and let rest 10–15 minutes before slicing.
This keeps the meat juicy.

8. Serve the Full Grilled Dinner

Slice the roast across the grain and surround it with the grilled vegetables.
Serve with:


OTHER RECIPES

A great roast beef recipe to try !
INGREDIENTS
  • 1 (1 1/2 to 2 pound) beef shoulder roast
  • 2 teaspoons ground black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon corn starch
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground thyme
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon cayenne pepper
  • 4 medium baking or sweet potatoes
  • 1 tablespoon vegetable oil
  • 4 ears corn-on-the-cob, unshucked
  • 1 red bell pepper, seeded and quartered
  • 1 green bell pepper, seeded and quartered
INSTRUCTIONS

 1. Combine black pepper, garlic powder, corn starch, salt, thyme, white pepper and cayenne pepper to make a rub. Press mixture into both sides of roast.
2. For conventional grills, build wood or charcoal fire to one side. Use enough fuel to sustain heat for 1 hour. For gas grills, preheat one side then turn to low.
3. Wash potatoes, pierce with a fork, and brush with oil.
4. Place roast, potatoes and corn on cool side of grill. Cover and cook 50 minutes to 1 hour, maintaining grill temperature of 300ºF.
5. Brush peppers with oil, add to hot side of grill and cook covered during last 10 minutes.
6. Check roast doneness with meat thermometer inserted in center. Remove when thermometer reads 140ºF for medium-rare or 155ºF for medium. Let stand 10 minutes before carving. Slice thinly across the grain.
7. To serve corn, peel back husks, remove silk and brush with melted butter. The roast beef recipe on the grill is ready...enjoy it !

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500°F Eye-of-Round Roast


500°F Eye-of-Round Roast

Here is a classic, reliable method for making a 500°F Eye-of-Round Roast—tender, rosy inside, with a delicious crust. This is the famous “high-heat then no-heat” approach.

500°F Eye-of-Round Roast

Ingredients

Instructions

1. Prep

  1. Remove roast from fridge at least 45–60 minutes before cooking (important for even roasting).

  2. Preheat oven to 500°F (260°C).

  3. Pat the roast dry and rub with olive oil and seasonings.

2. Sear by High Heat

  1. Place roast on a rack in a roasting pan.

  2. Put into the 500°F oven and roast for 7 minutes per pound.

    • Example: a 4 lb roast × 7 minutes = 28 minutes at 500°F.

3. Turn Off the Oven

  1. After the high-heat time is done, turn the oven OFF.

  2. Do NOT open the oven door.

  3. Leave the roast inside the closed oven for 2 hours.

This slow heat retention cooks the roast evenly and keeps it tender.

4. Rest & Slice

  1. After 2 hours, remove the roast.

  2. Let rest 10 minutes.

  3. Slice very thinly across the grain for the best tenderness.

Expected Doneness

Insert thermometer when you first remove the roast, not earlier.

Tips

  • Works best on lean roasts like eye-of-round, not fatty cuts.

  • Great cold for sandwiches.

  • Can add butter + herbs on top for richer crust.

  • If you want veggies in the pan, add them only during the initial high-heat sear—don’t open the door afterward.




ANOTHER RECIPES

INGREDIENTS
  • 1 eye of round roast (2 to 3 pounds)
INSTRUCTIONS
 1. Preheat oven to 500°F.
2. Season roast as desired; place on rack in shallow roasting pan. Do not add water or cover.
3. Place roast in the preheated oven and lower temperature to 475°F. Roast at 475°F for 7 minutes per pound.
4. Turn oven off and let roast sit in oven 2 1/2 hours. DO NOT OPEN OVEN DOOR DURING THIS 2 1/2 HOUR TIME PERIOD.
5. Remove roast and slice thinly. The roast beef recipe makes 4 to 6 servings. Enjpy it !
barbecued-beef-roast

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Lazy Sunday Pot Roast with Caraway and Green Apples



Lazy Sunday Pot Roast with Caraway and Green Apples 

  Roast Beef Recipe Ingredients: 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. 
. 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 2Lazy Sunday Pot Roast with Caraway and Green Apples 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. 
7. Slice meat and serve with the apples, the liquid and the onions. Enjoy the Lazy Sunday Pot Roast with Caraway and Green Apples!

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