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 recipes !!! 

roast beef recipes: pot-roast-with-rosemary-and-garlic

Unbelievably Easy Roast Beef Video :

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. 

. 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!

Lazy Sunday Pot Roast with Caraway and Green Apples Video :

Beef Tenderloin and Root Vegetable Roast

Beef Tenderloin and Root Vegetable Roast 

 Beef Tenderloin Ingredients: 

  Beef Tenderloin: 

 * 1 beef tenderloin, about 5 to 6 pounds 

 * 1/4 cup red wine, such as pinot noir or burgundy 

 * 4 cloves garlic, finely minced 

 * 2 teaspoons Cajun seasoning blend 

 * 1/2 teaspoon salt 

 * 1/4 teaspoon ground black pepper 

  

Vegetables: 

 * 2 1/2 pounds red or gold potatoes, peeled and cut into 1-inchpieces 

 * 4 medium carrots, peeled, cut in 1 1/2-inch slices and quartered lengthwise 

 * 1 large onion, cut in wedges 

 * 2 cloves garlic, minced 

 * 1/2 teaspoon salt 

 * 1/8 teaspoon pepper 

 * 3 tablespoons olive oil 

  Sauce: 

 * 1 tablespoon olive oil 

 * 1 tablespoon butter 

 * 1 cup thinly sliced shallots 

 * 3 cups beef broth 

 * 1 cup red wine, such as pinot noir or burgundy 

 Beef Tenderloin Instructions: 

Put the beef tenderloin in a large food storage bag with 1/4 cup red wine, the 4 cloves of garlic (minced), Cajun seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Seal the bag and refrigerate for about 2 hours. Lightly oil a large shallow roasting pan. Heat oven to 425°. 

Toss potatoes, carrots, and onion with the minced garlic, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 3 tablespoons olive oil. Arrange the vegetables in the prepared pan and cover with foil. Roast for 20 minutes. Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over low heat; add 1 cup sliced shallots and sauté, stirring occasionally, until lightly browned.

 Pour in the beef broth and red wine; bring to a boil. Reduce heat to medium-low and simmer for about 15 minutes, or until reduced by about one-third to one-half. Pour the marinade off the beef and add it to the sauce. Simmer for 2 minutes longer. Set aside and keep warm. Remove the foil from vegetables and place the beef tenderloin on the vegetables. 

Roast uncovered until the beef registers about 150° on a meat thermometer for medium, or to about 140° for medium rare, about 1 hour to 1 hour and 15 minutes. Lift beef tenderloin out and place on a cutting board; loosely cover with foil. Let the beef tenderloin stand for about 10 minutes. Slice beef tenderloin and serve with the sauce and vegetables. The roast beef recipes is ready to serves 6 persons...enjoy it ! 500F-eye-of-round-roast.

Beef Tenderloin and Root Vegetable Roast Video :

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 !

Roast beef with horseradish crust

Roast beef with horseradish crust

Roast Beef Ingredients

* 3 brown onions, peeled
* 50g unsalted butter
* 2 tbs green peppercorns
* 2 tbs bottled grated horseradish
* 1 tbs chopped fresh thyme leaves
* 1kg scotch fillet roast
* 1 tbs plain flour
* 40ml (2 tbs) olive oil
*
Horseradish & peppercorn cream
* 1 tbs green peppercorns, lightly crushed
* 2 tbs bottled horseradish
* 100ml (5 tbs) creme fraiche or sour cream

Roast Beef Recipe Instructions

1.First of all preheat the oven to 200°C.
2.And then cut the onions into thick slices and lay on the base of a large, greased baking dish.
3.Next is to place the butter, peppercorns, horseradish and thyme in a food processor and process until a smooth paste. Spread the paste over the top of the scotch fillet, then place on top of the onions. Sprinkle the meat with flour, then drizzle the meat and onions with the olive oil. Roast in the oven for 25 minutes. (This is for rare beef, cook for a little while longer if you prefer.) Meanwhile, to make the horseradish and peppercorn cream, combine all the ingredients in a bowl.
4.Sprinkle the beef with sea salt and serve on a bed of onions with the horseradish and peppercorn cream.
Enjoy the roast beef !
mustard-roast-beef-with-aioli