Best 11 Best Roast Beef Recipes

BEST EVER SLOW COOKER ITALIAN BEEF ROAST

Steps:

• Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
• Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.

BEST EVER ROAST BEEF

Steps:

• Cut roast in half. Transfer to a 5-qt. slow cooker; add onion and 1-1/3 cups water. In a small bowl, combine the soup, brown sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over top. Cover and cook on low until meat is tender, 7-8 hours., Remove meat to a serving platter and keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with roast.

JAMIE OLIVER'S BEST ROAST BEEF

Steps:

• Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop.
• Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.
• Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.
• While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.
• After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.
• Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.
• Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.
• Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.
• Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug.

BEST ROAST BEEF DINNER EVER!

Steps:

• Cut 1/2-inch incisions into the meaty parts of the roast; stuff with shallots and garlic. Season roast with salt and pepper; top with thyme sprigs.
• Center roast in a large roasting pan. Pour in water and beef broth. Spread carrots and celery around the roast. Cover and marinate in the refrigerator, 8 hours to overnight.
• Preheat oven to 300 degrees F (150 degrees C).
• Place potatoes in a large bowl; cover with water. Let soak, 10 to 15 minutes. Drain and pat dry. Add rosemary and olive oil; toss to coat. Spread potatoes around the roast.
• Bake in the preheated oven until potatoes are very tender, about 3 hours.
• Reduce oven temperature to 250 degrees F (120 degrees C). Continue baking until an instant-read thermometer inserted into the center of the roast reaches 145 degrees F (65 degrees C), about 1 hour more.

BEST ROAST BEEF - JAMIE OLIVER

Steps:

• Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop.
• Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.
• Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.
• While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander.
• Toss about to chuff them up, this will make them really crispy.
• After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.
• Shake the tray and whack it back in the oven for the final hour.
• Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.
• Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.
• Add 1 teaspoon of flour to the tray and mash everything together.
• Heat the tray on the stovetop and when hot, add the red wine.
• Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon.
• Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.

BEST EVER BEEF ROAST

Steps:

• Place cut up potatoes carrots and onion in bottom of crock pot.
• salt and pepper roast and lay on top of vegetables.
• In a bowl mix the remaining ingredients and pour over roast.
• cover and cook on high for the first hour, reduce to medium and cook for another 4 to 5 hours.

SUNDAY BEST ROAST BEEF WITH PAN GRAVY

Steps:

• Prepare the Roast: Adjust the rack to the bottom of the oven and heat to 425 degrees F. Blot any excess moisture from the roast, rub the Worcestershire sauce over the entire roast, and allow to marinate for 30 minutes, turning it twice.
• Combine the powdered garlic, onion powder, paprika, and 1 tablespoon coarse-ground pepper in a small bowl; sprinkle the seasoning mixture evenly over the roast, pressing it, and let the roast stand for 20 to 30 minutes. Rub the meat with 2 teaspoons salt, place fat side up in a shallow roasting pan, and roast for 15 minutes.
• Reduce oven temperature to 325 degrees F and continue to roast until the meat's internal temperature reaches 130 degrees F -- about 2 hours. Let the roast stand for 20 minutes before slicing.
• Prepare the Gravy: Skim any fat from the liquid that remains in the roasting pan. Whisk the flour and 1/2 cup water together to a paste; set aside.
• Scrape the drippings from the bottom of the roasting pan, add the beef broth, and stir over medium heat until the mixture begins to simmer. While continuously whisking, add the flour paste and bring to a boil.
• Reduce heat to medium-low and let simmer for 4 to 5 minutes. If needed, add a little water to thin the gravy. Add remaining salt and pepper; serve warm. (I thought the gravy was a little to thin and I didn't add the extra salt or pepper.).

THE BEST ROAST BEEF FOR SANDWICHES

Steps:

• In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
• When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.
• Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.
• Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.
• Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.

BEST EVER BEEF ROAST

Steps:

• 1. Rub meat with seasonings. Place in heavy covered pot and cook on 325 degrees for about 2 1/2 to 3 hours. If water gets too low, add a lttle more. Will be moist and tender.

MY BEST ROAST BEEF

Steps:

• Mix salt, pepper, garlic powder, and chili powder together.
• Rub seasoning mixture on all sides of roast.
• Heat an iron skillet and add olive oil.
• Sear roast on all sides; remove from heat.
• Add beef broth, red wine and water.
• Cover with tight fitting lid or foil.
• Bake in 300 degree Fahrenheit oven for 3 to 4 hours or until meat is easily shredded.
• Add cornstarch/water mixture to make gravy.

BEST ROAST BEEF

Steps:

• You're suppose to have an onion, but Gentry had used mines somewhere along the line so I didn't have one, but it didn't seem to matter. 1. Let your roast sit out for a while and get to room temp (very very important) 2. preheat oven to 510 degrees (very very hot) - even let it keep heating after the oven beeps just to make sure its very hot 3. Slice up the onion 4. Dry the roast with paper towels and generously sprinkle all over with garlic powder (some people said they put pieces of garlic in slits in the beef, so if you want to be Fancy...) 5. Put some onions in a cake pan/shallow pan put roast on top fat side down, put rest of onions around/on top ( didn't have onion so I just rubbed in a spice mixture with onion powder) 6. DO NOT USE SALT (this will dry out the roast) 7. Put the roast in the oven quickley not letting heat out (middle rack) Now this is where it was a little tricky, the recipe went on to say that you leave it in for 15 min then turn the oven off and let it continue to cook as the oven cooled for 15 min per lb. What I did is I left in in the 510 degrees for about 17 minutes, then I turned it down to 325 degrees (cuz my oven is vented so I didn't want the heat to escape and not have any heat left to cook) and then I left it in for 20 min per lb. I guess you can use a meat thermometer and the inside is suppose to come to 140 or something but I didn't have one. 8. Last important step, take it out and put the meat on a cutting board and let it sit for 15 min...alot of the juices will start coming out 9. Slice it against the grain in really thin slices with a serrated knife. IF you get to middle and it is a little too raw for your taste, cut it down the middle, turn the oven back up to 500 and let it cook another 15-20 minutes.