Best 2 Basic Roast Beef Recipes

Indulge in the culinary delight of roast beef, a classic dish that has tantalized taste buds for generations. From the succulent and tenderloin to the flavorful prime rib, each cut promises a unique gustatory experience. Whether you prefer a simple yet elegant preparation or a more elaborate one adorned with herbs and spices, this versatile dish offers endless possibilities to suit your palate.

Within this article, you'll find a treasure trove of roast beef recipes, each carefully curated to guide you towards culinary success. Discover the art of crafting a perfectly cooked roast beef, achieving that ideal balance between tender meat and a beautifully browned crust. Learn the secrets of selecting the right cut of beef, ensuring the highest quality for your culinary masterpiece.

Explore variations that cater to diverse preferences and dietary needs, including gluten-free and low-carb options. Elevate your roast beef with a symphony of flavors using marinades, rubs, and sauces that transform it into a delectable centerpiece for any occasion.

Unlock the secrets of achieving the perfect roast beef, mastering techniques for cooking it in the oven, in a slow cooker, or even on a grill. Find inspiration for side dishes that complement the richness of the beef, creating a harmonious meal that will leave a lasting impression on your taste buds.

Prepare to embark on a culinary journey that celebrates the timeless allure of roast beef. With these recipes as your guide, you'll create dishes that showcase your culinary prowess and leave your guests clamoring for more.

Check out the recipes below so you can choose the best recipe for yourself!

BASIC ROAST BEEF

Basic Roast Beef image

Nothing is better for Sunday dinner then a beef roast. This recipe is so tasty and goes well with any side dish.-Virginia Vail, Lake Monroe, Florida

Provided by Taste of Home

Categories Dinner

Time 3h35m

Yield 14 servings.

Number Of Ingredients 6

Ingredients

1 beef rump roast or bottom round roast ( about 3-1/2 pounds)
Salt and pepper
1 large onion, sliced
GRAVY:
2 tablespoons all-purpose flour
2 cups water

Steps:

Place beef, fat side up, on rack in a roasting pan. Season with salt and pepper; top with onion slices. Add enough water to pan to cover the bottom. Bake at 350° for 3-1/2 hours or until tender. For gravy, mix flour with water; stir into pan drippings, cooking over medium heat until gravy has thickened., First Day: Pot Roast. Place peeled carrots and halved peeled potatoes in with the roast during the last 1-1/2 hours of cooking., Second Day: Sweet-and-Sour Beef. Heat chunks of leftover beef in sweet-and-sour sauce and serve over cooked noodles. To make sauce, saute 1/2 cup chopped celery and 1/4 cup chopped onion in 2 tablespoons butter until tender. Stir in 1 tablespoon flour. Add 1/4 cup sugar, 1/4 cup vinegar and 1/4 cup water. Stir until slightly thickened., Third Day: Beef Stew. Heat gravy and chunks of beef in a pan, along with leftover potatoes and carrots., Fourth Day: Beef over Rice. Heat leftover beef and gravy and serve over cooked rice., Fifth Day: Meat Pie. Place leftover meat chunks, gravy, peas and carrots in pie plate. Top with you favorite pie crust or biscuits. Bake at 350° for 30-45 minutes or until crust is golden.

Nutrition Facts :

BASIC ROAST BEEF WITH GRAVY

Basic Roast Beef With Gravy image

As a little girl My grandparent's took me to a Restaurant called Picadilly's and I remember having wonderful medium rare roast beef sliced thin like they do now at carving restaurant buffets. And they served it with a very thin ajus. The other day I wanted it so bad that I attempted my first one. and here it is

Provided by Shawn C

Categories Roast Beef

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 1/2 lbs boneless bottom round roast
salt and pepper
garlic powder
5 cups water
1 tablespoon beef base
1 (1 ounce) envelope mccormicks au jus mix
cornstarch, to thicken

Steps:

in very large cast iron skillet with a metal rack in it lace roast fat side up. season well with salt, pepper and garlic powder.
in a preheated 325* oven place roast for 1 hour. turn oven off during last 10 minutes and let sit for 30 minutes while making your addtional dishes like mashed potatoes!
once you are ready to make gravy remove roast and let sit on plate not cutting until ready to serve.
in cast iron skillet you cooked in pour water and turn up the heat add base and aujus mix and stir well to incorporate the powder.
let come to a boil for about 3-5 mionutes thicken with cornstarch and water.
and serve with all your favorites!
slice the meat thinly almost shaving it against the grain the juices should flow
leftovers? how about a open faced derby sandwich- hot roast beef and gravy over toasted bread! or maybe a french dip sandwich to take to work!

Nutrition Facts : Calories 640.6, Fat 42.4, SaturatedFat 16.3, Cholesterol 181.7, Sodium 991, Carbohydrate 3.4, Protein 57.7

Tips:

Choose the Right Cut of Beef: Select a roast that is well-marbled with fat, such as a chuck roast, rib roast, or sirloin roast. This will help keep the beef moist and flavorful during cooking.
Season the Beef Generously: Before roasting, season the beef liberally with salt, pepper, and any other desired seasonings. This will help develop a flavorful crust and enhance the natural taste of the beef.
Roast at a High Temperature: Initially, roast the beef at a high temperature (450°F) for 15-20 minutes. This will help create a nice sear on the outside of the beef, locking in the juices.
Reduce the Temperature and Continue Roasting: After the initial sear, reduce the oven temperature to 325°F and continue roasting the beef until it reaches the desired internal temperature. This will help ensure that the beef cooks evenly throughout.
Use a Meat Thermometer: To ensure that the beef is cooked to the desired doneness, use a meat thermometer to check the internal temperature. The recommended internal temperature for roast beef is 135°F for medium-rare, 145°F for medium, and 155°F for medium-well.
Let the Beef Rest Before Serving: Once the beef is cooked, remove it from the oven and let it rest for 10-15 minutes before slicing and serving. This will allow the juices to redistribute throughout the beef, resulting in a more tender and flavorful roast.

Conclusion:

Mastering the art of roasting beef is a culinary skill that can elevate your home-cooked meals to a whole new level. By following these tips and techniques, you can create a succulent, flavorful, and tender roast beef that will impress your friends and family. Remember to choose the right cut of beef, season it generously, roast it at a high temperature initially, reduce the temperature and continue roasting until the desired doneness is reached, and let the beef rest before serving. With a little practice, you'll be able to create a perfect roast beef that will become a staple in your culinary repertoire.