Best 2 Easy Oven Roast Recipes

**Oven-Roasted Delights: A Culinary Journey of Flavor and Simplicity**

Embark on a culinary adventure with our collection of easy oven-roasted recipes, where simplicity meets flavor in perfect harmony. Discover a world of tantalizing dishes, from the crispy perfection of roasted potatoes to the tender succulence of herb-infused chicken. Our recipes cater to every palate, offering a symphony of flavors that will delight and inspire. Whether you're a seasoned chef or just starting your cooking journey, our oven-roasted dishes promise an effortless and enjoyable culinary experience. Prepare to savor the goodness of roasted vegetables, the juicy tenderness of roasted meats, and the comforting warmth of savory casseroles. Let your taste buds dance with joy as you explore the delectable possibilities that await you in this realm of oven-roasted goodness.

Here are our top 2 tried and tested recipes!

EASY OVEN ROAST

Easy Oven Roast image

Make and share this Easy Oven Roast recipe from Food.com.

Provided by LonghornMama

Categories Roast Beef

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 (3 lb) chuck roast
2 tablespoons steak sauce
2 tablespoons dry onion soup mix
1 (10 3/4 ounce) can condensed golden mushroom soup, undiluted

Steps:

Place roast on heavy-duty aluminum foil; brush with steak sauce and sprinkle with onion soup mix.
Spoon mushroom soup on top; wrap loosely with foil.
Place in a 13x9 pan.
Bake at 350 degrees for 2 hours.

Nutrition Facts : Calories 616.6, Fat 46.2, SaturatedFat 18.7, Cholesterol 159.9, Sodium 568.3, Carbohydrate 4.2, Fiber 0.1, Sugar 1.3, Protein 43.1

RIB EYE ROAST AND OVEN-BROWNED VEGETABLES WITH EASY SAVORY SAUCE

Rib Eye Roast and Oven-Browned Vegetables With Easy Savory Sauce image

I got this recipe out of the local newspaper years ago. The source for recipe was the Florida Beef Council. It has been really well-received whenever I have made it - everyone has loved it. I have done it in the regular oven and in the convection oven and it is great either way. The sauce is very good, but I usually buy a second jar of the brown gravy and heat that up for the ones that prefer a traditional gravy.

Provided by MA in Florida

Categories Yam/Sweet Potato

Time 1h15m

Yield 2 cups sauce, 8-10 serving(s)

Number Of Ingredients 14

Ingredients

4 lbs boneless beef rib eye roast (small end)
2 tablespoons fresh rosemary, minced or 2 teaspoons dried rosemary, crushed
4 garlic cloves, crushed
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon black pepper, grated
2 tablespoons vegetable oil
3 baking potatoes, peeled and quartered
4 onions, peeled and cut in half (small)
2 sweet potatoes, peeled, halved and cut into quarters (large)
1 1/2 teaspoons dry mustard
1 (12 ounce) jar prepared beef gravy
1 teaspoon water
1/4 cup currant jelly

Steps:

Combine rosemary, garlic, dry mustard, salt, and pepper.
Rub 1/2 of the mixture evenly over surface of beef roast.
Add oil to the remaining herb mixture.
Toss with the vegetables to coat evenly.
Place roast, fat side up, on rack in shallow roasting pan.
Insert meat thermometer in center of thickest part of roast.
Arrange coated vegetables around roast.
Do not add water and do not cover.
Roast at 350° to desired degree of doneness (325°in convection oven).
Cook vegetables 1 to 1 1/2 hours or until tender.
(For roast, allow 20-22 minute per pound for rare or medium. Remove roast when meat thermometer registers 135 for rare, 155 for medium. Place roast on carving board. Return vegetables to oven if longer cooking is necessary. Tent roast with foil and let stand 15 minute before carving. Roast should continue to rise about 5° in temperature to 140° for rare, 160° for medium.).
Meanwhile prepare sauce.
Combine dry mustard and water in a small saucepan, stirring to dissolve mustard.
Stir in brown gravy and currant jelly.
Cook over medium heat about 5 minute or until bubbly and jelly is melted, stirring occasionally.
Note:.
This recipe provides 8 servings of vegetables athough a boneless rib eye roast will yield three 3 ounce servings of cooked meat so increase vegetables if serving more than eight.

Tips:

Choose the right cut of meat: For roasting, select a cut with good marbling, which will help keep it moist and flavorful during cooking.
Season the meat well: Use a combination of salt, pepper, and your favorite herbs and spices to create a flavorful crust on the meat.
Sear the meat before roasting: Searing the meat in a hot skillet before roasting will help create a flavorful crust and lock in the juices.
Roast the meat at a high temperature: This will help create a crispy crust and prevent the meat from drying out.
Use a meat thermometer to ensure the meat is cooked to your desired doneness.
Let the meat rest before slicing: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Roasting is a versatile cooking method that can be used to cook a variety of meats, vegetables, and even fruits. By following these tips, you can create delicious and flavorful roasted dishes that your family and friends will love. Experiment with different cuts of meat, seasonings, and cooking times to find the perfect combination for your taste.