Best 3 Any Night Roast Beef Recipes

Indulge in the comforting classic of roast beef, elevated to new heights with our collection of tantalizing recipes. From the traditional Any-Night Roast Beef, a culinary symphony of tender, juicy meat enveloped in a rich, flavorful gravy, to the tantalizing Garlic and Herb Roast Beef, where aromatic herbs and zesty garlic dance together to create a symphony of flavors.

For those who seek culinary adventure, our succulent Peppercorn Roast Beef beckons with its bold, peppery crust, while the sophisticated elegance of Beef Tenderloin Roast, adorned with a luxurious mushroom sauce, promises an unforgettable dining experience. Each recipe is carefully crafted to guide you effortlessly through the process, ensuring a perfectly cooked roast beef every time.

Let's cook with our recipes!

SUNDAY NIGHT ROAST BEEF AND GRAVY WITH EASY RICE

Sunday Night Roast Beef and Gravy with Easy Rice image

Provided by Food Network

Categories main-dish

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 23

Ingredients

1 (3 to 3 1/2-pound) bottom round rump roast, at room temperature
1 teaspoon Essence, recipe follows
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
1/2 large yellow onion, sliced
3 sprigs fresh thyme
3 cups canned low-sodium beef broth
2 tablespoons cornstarch
1/4 cup water
Easy Rice, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 cups long-grain white rice
4 cups water or canned, low-sodium chicken broth
1 tablespoon unsalted butter
1 1/2 teaspoons salt

Steps:

Preheat the oven to 275 degrees F.
Season the meat on all sides with the Essence, salt, and pepper. Heat the oil in a large Dutch oven and brown on all sides, about 4 minutes per side. Remove the roast from the pan and add the onion slices and thyme sprigs. Place the roast on top of the onions, fat side up. Add the beef broth to the pan and place in the oven, uncovered. Roast until the beef is tender and registers an internal temperature of 130 to 135 degrees F, about 1 1/2 to 2 hours.
Transfer the roast to a platter or cutting board and let rest for 15 minutes before carving.
Meanwhile, use a slotted spoon to discard the onions and thyme sprigs. Place the Dutch oven over medium-high heat to heat the beef drippings. Combine the cornstarch and water in a small bowl until dissolved. Add the cornstarch mixture to the beef drippings and bring to a boil. Cook, stirring constantly, until slightly thickened, 2 to 3 minutes. Remove from the heat and carefully transfer to a gravy boat or decorative bowl.
Carve the beef thinly and arrange the slices on large plates with rice on the side. Drizzle gravy over each portion and serve alongside of the Easy Rice.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
In a 2-quart saucepan, combine the rice, water, butter and salt, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork before serving.

ALL AMERICAN ROAST BEEF

All American Roast Beef image

This is your basic everyday eye round roast beef. Simply cooked to perfection. Serve it to family or company. The secret is in the time cooked. 20 minutes per pound at 375 degrees.

Provided by RCP80

Categories Everyday Cooking

Time 1h5m

Yield 6

Number Of Ingredients 4

Ingredients

3 pounds beef eye of round roast
½ teaspoon kosher salt
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper

Steps:

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.

Nutrition Facts : Calories 484.1 calories, Carbohydrate 0.2 g, Cholesterol 138.3 mg, Fat 32.4 g, Protein 44.8 g, SaturatedFat 12.9 g, Sodium 271.2 mg, Sugar 0.1 g

OFF-OVEN ROAST BEEF

Off-Oven Roast Beef image

Provided by Sam Sifton

Categories dinner, one pot, main course

Time 2h30m

Yield 4 to 6 main courses, with leftovers for sandwiches

Number Of Ingredients 6

Ingredients

1 beef roast, like top, eye or bottom round, approximately 3 pounds
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
3 cloves garlic, peeled and minced
1 tablespoon olive oil
Red-pepper flakes to taste

Steps:

Remove roast from refrigerator. Preheat oven to 500 degrees.
In a small bowl, mix together salt, pepper, garlic, olive oil and red-pepper flakes to create a kind of paste. Rub this all over the roast. Place beef in a roasting pan or cast-iron skillet, fat-side up, and put in oven. Cook undisturbed for 5 minutes per pound.
Turn off oven. Do not open oven door. Leave roast to continue cooking, undisturbed, for two hours.
After two hours, remove roast from oven. Slice and serve alongside, ideally, a watercress salad, some skillet-fried potatoes and a small tureen of Henry Bain sauce.

Tips:

Choose the Right Cut of Beef: For a succulent and tender roast, select a well-marbled cut of beef such as chuck roast, rump roast, or top sirloin roast. These cuts benefit from slow cooking, allowing the connective tissues to break down and resulting in a flavorful and juicy roast.
Season Liberally: Don't be shy with your seasonings! Generously rub the roast with a flavorful blend of salt, pepper, garlic powder, onion powder, paprika, and any other herbs or spices you enjoy. This will help create a delicious crust and infuse the roast with aromatic flavors.
Sear the Roast: Before roasting, sear the meat in a hot skillet or Dutch oven over medium-high heat. This will help seal in the juices and create a beautiful browned exterior.
Slow and Low Cooking: The key to a perfectly cooked roast beef is slow and low cooking. Roast the beef in a preheated oven at a low temperature (around 275°F) for an extended period, allowing the meat to cook gently and evenly. This will result in a tender and moist roast.
Use a Meat Thermometer: To ensure that the roast beef is cooked to your desired doneness, use a meat thermometer. Insert the thermometer into the thickest part of the roast, making sure not to touch any bones. The internal temperature should reach 145°F for medium-rare, 160°F for medium, or 170°F for well-done.
Rest the Roast: After roasting, let the roast rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.

Conclusion:

Succulent and flavorful roast beef is a classic dish that can be enjoyed for any occasion. By following these tips and experimenting with different seasonings and cooking techniques, you can create a mouthwatering roast beef that will impress your family and friends. Remember that patience is key when it comes to achieving a perfectly cooked roast beef. So, take your time, let the roast cook slowly and evenly, and savor the delicious results!