Best 2 All American Roast Beef Recipes
Indulge in the timeless classic of American cuisine - Roast Beef, a tender and flavorful dish that embodies the spirit of hearty comfort food. Master the art of preparing this delectable meal with our comprehensive guide, featuring three tantalizing recipes that cater to diverse preferences and skill levels. Embark on a culinary journey as we delve into the intricacies of the All-American Roast Beef, the Foolproof Slow Cooker Roast Beef, and the Herb-Crusted Roast Beef, each offering a unique symphony of flavors and textures to satisfy every palate. From selecting the perfect cut of beef to achieving the ideal doneness, our meticulously crafted recipes ensure a foolproof and rewarding cooking experience. Elevate your culinary repertoire with this iconic dish, perfect for special occasions, family gatherings, or a cozy night in.
Check out the recipes below so you can choose the best recipe for yourself!
SLOW-ROASTED BEEF
With the aid of a digital thermometer and plenty of hands-off time, this recipe makes the best of an inexpensive beef roast, which really shines when thinly sliced and reused in flavor-packed dishes over the next week. Though the recipe suggests a 2- to 3-pound roast, it will work for one of any size. (Just be aware that the timing will change accordingly.) As the beef rests in the fridge, it will initially darken in color and may later turn brown or gray; this is due to the oxidation of muscle pigments and is expected. Once you start cooking, always rely on your thermometer, not your timer. To test for doneness without a thermometer, insert a thin metal skewer all the way through the meat and hold it there for 10 seconds. Rapidly remove the skewer and touch it to the skin under your lower lip. It will feel like a hot bath water at rare.
Provided by J. Kenji López Alt
Categories dinner, lunch, meat, roasts, sandwiches, main course
Time P1DT3h
Yield 1 (2- to 3-pound) roast
Number Of Ingredients 3
Steps:
- Pat roast dry with paper towels. Rub generously with salt (at least 1/4 cup) and pepper on all sides. Shake the roast gently, allowing any excess salt and pepper to fall off.
- Place a wire rack in a small rimmed baking sheet or lay 5 to 6 metal skewers across a large plate or baking sheet. Place roast on top of rack or skewers, making sure it is fully elevated above the bottom of the baking sheet. Place elevated roast on the bottom rack of your refrigerator, uncovered (or loosely covered with foil, if you are squeamish about raw meat), and let rest undisturbed for at least 24 hours and up to 48 hours.
- Transfer baking sheet with elevated roast directly from the refrigerator into a cold oven and set oven temperature to 225 degrees. Cook until the center of the roast reaches 120 degrees for rare, or 130 degrees for medium, as tested with a digital thermometer. Depending on the oven and the exact geometry of the roast, this will take 1 to 2 1/2 hours.
- Remove baking sheet with roast from oven and set on a trivet or on top of your stovetop. Let the roast rest on the baking sheet for at least 30 minutes.
- Heat vegetable oil in a large skillet (any heavy skillet without a nonstick coating will do) over high until lightly smoking. Sear roast, turning occasionally, until well browned on all sides, about 4 minutes total.
- Carve into thin slices with a sharp knife and serve what you'll eat today. When finished, carve remaining roast. Carefully lay fanned slices into zipper-lock freezer bags in layers no thicker than 1/2 inch. Squeeze out as much air as possible and stack sealed bags on an aluminum baking sheet. Place in freezer until completely frozen. Store frozen for up to 2 months.
- To thaw, place one bag of frozen sliced steak on an aluminum baking sheet at room temperature until defrosted, about 45 minutes. It is important to use an aluminum sheet, as the high thermal conductivity of aluminum greatly speeds up the thawing process. Use thawed sliced steak as desired.
ALL AMERICAN POT ROAST
Make and share this All American Pot Roast recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Roast Beef
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place roast in glass bowl; mix next 7 ingredients. Pour over beef; cover. Refrigerate 24 hours.
- Place roast and marinade in pot; heat to boiling. Reduce heat and simmer 2 1/2 hours or until beef is tender. Remove beef from liquid; let stand 10 minutes before slicing.
- Cook vegetables separately just until tender. Strain cooking liquid from beef into pan.
- Blend flour and water. Heat liquid to boiling, stir in flour and water mixture. Cook and stir until thickened. Cook 2 minutes. Arrange beef and vegetables on platter. Spoon gravy over beef; Serve remaining gravy in sauceboat.
Nutrition Facts : Calories 797.3, Fat 45.5, SaturatedFat 18.1, Cholesterol 156.7, Sodium 565.6, Carbohydrate 48.4, Fiber 9.3, Sugar 7.5, Protein 48.8
Tips:
- Choose a high-quality roast beef. Look for a roast that is well-marbled with fat, as this will help keep the meat moist and flavorful during cooking.
- Season the roast beef generously. Use a variety of spices and herbs to create a flavorful crust on the outside of the roast. Some good options include salt, pepper, garlic powder, onion powder, and paprika.
- Sear the roast beef before roasting. This will help to create a flavorful crust and lock in the juices.
- Roast the beef at a low temperature. This will help to prevent the meat from drying out. A good rule of thumb is to roast the beef at 325 degrees Fahrenheit for 20-25 minutes per pound.
- Let the roast beef rest before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
Conclusion:
All-American roast beef is a classic dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal taste. With a little planning and effort, you can create a delicious roast beef that will impress your family and friends.
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