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

Beef Roast with Green Beans & Caramelized Onions

Beef Roast with Green Beans & Caramelized Onions
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.

Beef Rib Roast with Yorkshire Puddings

Beef Rib Roast with Yorkshire Puddings

Roast Beef Recipes INGREDIENTS

• 1 (6 to 8 pound) beef rib roast (2 to 4 ribs), small end, chine (back) bone removed
• 6 cloves garlic, minced
• 1 1/2 teaspoons dried thyme
• 1 teaspoon cracked black pepper
• Yorkshire Puddings (recipe follows)

Roast Beef Recipes INSTRUCTIONS
1. Heat oven to 350°F. Combine garlic, thyme and pepper; press onto beef roast. Place roast beef , fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of roast beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2 1/4 to 2 1/2 hours for medium rare; 2 3/4 to 3 hours for medium doneness.
2. Remove roast beef when meat thermometer registers 135°F for medium rare; 150°F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve roast. Season with salt. Serve roast beef rib with Yorkshire puddings....nice ! Enjoy it !
prime-rib-roast-with-red-wine

Beef Rib Eye Roast with Savory Sauce

Beef Rib Eye Roast with Savory Sauce
A great roast beef recipe to try !
Roast beef Recipes INGREDIENTS

• 1 (4-pound) beef rib eye roast
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon dried tarragon leaves
• 1/4 cup finely chopped shallot
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1/2 teaspoon granulated sugar

Roast Beef Recipes INSTRUCTIONS
1. Preheat oven to 350°F (175°C).
2. Combine garlic, salt, pepper, thyme and tarragon, stirring until a paste is formed. Spread evenly over surface of beef roast.
3. Place roast, fat-side up, on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water. Do not cover. Roast to desired doneness: 18 to 20 minutes per pound for rare, 20 to 22 minutes per pound for medium.
4. Remove roast beef from oven when meat thermometer registers 135°F (55°C) for rare or 155°F (65°C) for medium. Allow roast to stand 15 to 20 minutes before carving.
5. Meanwhile, remove rack from roasting pan; drain fat. Add shallot to pan; cook and stir over medium heat 2 to 3 minutes. Add broth, tomato paste and sugar; stir until meat juices attached to pan are dissolved. Increase heat to medium-high and continue cooking until liquid is reduced to 3/4 cup.
6. Carve roast beef across the grain into 1/4-inch thick slices...and the roast beef recipe is ready to serve...enjoy the roast beef ! Nice !
barbecued-beef-roast recipe

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

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

Beef Dinner Roasted on the Grill

Beef Dinner Roasted on the Grill
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 !

Beef Chuck Steak with Mushrooms

Beef Chuck Steak with Mushrooms
A nice roast beef recipe to try !

INGREDIENTS

• 2 pounds chuck steak
• 3/4 teaspoon salt, divided use
• 1/4 teaspoon ground white pepper
• 2 teaspoons prepared brown mustard, divided use
• 2 tablespoons vegetable oil
• 3 onions, chopped - divided use
• 4 ounces mushrooms, sliced
• 1/2 cup chopped flat-leaf parsley
• 1 green bell pepper, chopped
• 2 tablespoons chopped green onions
• 1 tablespoon tomato paste
• 1/2 cup dry bread crumbs
• 1/4 teaspoon pepper
• 1 teaspoon paprika
• 3 strips of bacon, chopped
• 1 cup beef broth
• 2 tablespoons tomato ketchup

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....!

roast-beef-tenderloin-with-pinot-noir