Best 18 Easy Roast Beef Recipes

EASY ROAST BEEF

Steps:

• Preheat Oven to 500 Degrees.
• Remove Roast beef from package and rinse under cold water. Pat dry with paper towels.
• Rub Olive Oil all over roast and put in roasting pan on a rack. (FAT SIDE UP).
• Sprinkle Garlic Powder and Black Pepper all over roast.
• Put in oven and roast at 500 degrees for 20 minutes.(do NOT open oven door during this step. You want the intense hot heat to "sear" the roast and keep in all the juices.).
• After 20 minutes, lower the oven temperature to 300 degrees and continue roasting for at that temperature for 18 minutes per pound.
• *3lb Roast- 54 minutes
• *4lb Roast-72 minutes
• I generally start checking the temperature after 45 minutes of cooking at 300 degrees. When the roast reaches the required temperature (see below) remove from oven and let sit for 10-15 minutes.
• Timetable.
• Rare- 125-130 degrees.
• Medium rare- 130-140 degrees.
• Medium- 145-150 degrees.
• Well Done-155-165 degrees.
• After allowing the roast to "rest" Slice and Serve!
• Enjoy!

EASY CROCK POT ROAST BEEF

Steps:

• Put all the ingredients into the crock pot and set on low for 8-10 hours .
• The soup and juice make a great base for a gravy with the addition of some flour (adding a juice to a quarter cup of flour until the correct consistency is reached).

SUNDAY NIGHT ROAST BEEF AND GRAVY WITH EASY RICE

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.

EASY INSTANT POT BEEF POT ROAST

Steps:

• Add all the ingredients into the Instant Pot. Place the lid on top and move the knob to "sealing".
• Press the MEAT/STEW button for 60 minutes.
• Let the Instant Pot do a natural release (may take 15-20 minutes).
• Remove the roast and cut into slices (it should be very tender and fall apart easily).
• Serve roast with potatoes and carrots on the side.

EASY ITALIAN ROAST BEEF FOR SANDWICHES (CROCK POT)

Steps:

• Place roast in crock pot.
• Pour dressing on top and then sprinkle with onion soup mix.
• Place lid on crock pot and cook on low for about 10 hours.
• Remove meat from au jus and shred or slice.
• Place meat back in juices and sprinkle top with Italian seasoning; stir.
• Serve on toasted kaiser rolls.

EASY, MOUTHWATERING ROAST BEEF

Steps:

• Use a metal skewer to poke some holes throughout beef rib roast so marinade can penetrate the muscle.
• Whisk together beer, honey, soy sauce, Montreal steak seasoning, and garlic in a bowl; pour into a large resealable plastic bag. Add the rib roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator at least 24 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove rib roast from the marinade. Discard remaining marinade. Place roast into a roasting pan with a rack.
• Cook the roast until hot and slightly pink in the center, about 2 1/2 hours. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove from oven, cover with aluminum foil, and let rest on top of stove for 20 minutes before slicing and serving.

QUICK AND EASY ROAST BEEF AU JUS SANDWICHES

Steps:

• Prepare Au Jus per packet directions in a medium saucepan until warm. You do not want to boil the beef, it can dry it out.
• Separate deli roast beef slices and add them to the sauce pan.
• Cook for 5-10 minutes or until roast beef is warmed through.
• Assemble sandwiches by placing cheese on the roll and add cooked beef. You can also reserve a little cup of the au jus for dipping.

EASY ROAST BEEF ROLL-UPS

Steps:

• Combine sour cream, mayonnaise and salsa; spread over tortillas. Top with roast beef and lettuce. Roll up tightly and secure with toothpicks; cut in half. Serve with salsa.

EASY ROAST BEEF (DRY METHOD)

Steps:

• This works well for almost any size roast! I've used it for roasts as small as 3 and as large as 10, with nearly identical results. Best cuts to start with are large, tender cuts of beef - such as a rib or sirloin roast. Sirloin-tip, rump, rolled-rump, eye-of-round or top-round roasts will also benefit from this cooking method if they are graded prime or choice.
• Preheat oven to 375 degrees.
• Season roast with salt and pepper, garlic salt, steak seasoning or whatever you like, including not at all. You can also add onions and/or carrots to your dish if you wish. They will be VERY well done, but I think they are delicious.
• Put the roast fat side down in a roasting pan or a Pyrex baking pan. I don't recommend using a rack under the meat, but that's just my preference.
• Put roast in oven for one hour. For a 7 PM meal, you can start it as late as 11 AM; for a 6 PM you can start it as late as 10 AM, and so forth. Or you can start it at whatever time you get up, which is what I usually do, since I leave for work at 8.
• At the end of the hour, turn the oven off, BUT DON'T OPEN THE OVEN DOOR! If there are going to be people in the house during the day, I put a note on the oven door saying DO NOT OPEN.
• About an hour before your meal, turn the oven back on to 375 degrees for 45 minutes. I usually put my potatoes, wrapped in aluminum foil, in at this time. At the end of the 45 minutes, take the roast out, and let it stand for 5 to 10 minutes. It's going to look burnt, but the meat will be wonderful! The pan drippings make great gravy, too!
• Carve and enjoy!

EASY EYE ROUND ROAST BEEF

Steps:

• Sprinkle all sides of 4 lb. eye of round roast evenly with salt. Wrap with plastic wrap and refrigerate 6-18 hours. The longer you let it sit the more tender it will become. But don't let it go over 18-24 hours.
• Remove roast from refrigerator and allow to come to almost room temperature,.
• Preheat oven to 225 degrees F.
• Pat roast dry with paper towel.
• Cut deep slits into roast and stick in slivered pieces of garlic.
• Rub with 1 tablespoon oil and sprinkle all sides evenly with pepper.
• Heat remaining oil in large, heavy bottomed pan (I just use my shallow roaster with rack).
• Sear roast until browned on all sides, 4-5 minutes per side. Should create some good fond.
• Transfer roast to wire rack in shallow roaster pan.
• Use meat-probe thermometer and set it for 125 degrees.
• Roast until meat-probe thermometer inserted into center of roast registers 120 degrees for medium-rare, 1 1/4 to 1 3/4 hours, or 130 degrees for medium, 1 3/4 to 2 1/4 hours.
• Turn oven off; leave roast in oven, until meat-probe thermometer registers 130 degrees for medium-rare or 140 degrees for medium (this can take as little as 15-30 minutes longer).
• Transfer roast to carving board and let rest 15 minutes.
• Slice meat crosswise as thinly as possible and serve with creamy horseradish.

EASY CROCK POT BEEF ROAST

Steps:

• Put Beef Roast into Crock Pot.
• Pour the jar of mild pepper rings, including the juice over the roast.
• Cook on low for several hours, until tender.

NIF'S EASY CROCK POT SMOTHERED ROAST BEEF

Steps:

• Place roast in crock pot. Mix other ingredients in a separate bowl and pour over the roast.
• Cook roast on low for 6-7 hours or on high for 3-4 hours. Add more seasoning if desired after tasting the completed dish.

EASY ROAST BEEF DIP WITH AU JUS

Steps:

• Spray crockpot with non stick spray.
• Place roast in crockpot.
• Combine all other ingredients and whisk until smooth.
• Pour over roast.
• Cover and cook on high for 6 hours or low for 10 to 12 hours.
• Shred beef and trim fat.
• Place meat back in juice.
• Serve on French rolls.
• Fill rolls with beef and add a little beef juice to sandwich.

EASY SLOW COOKER BEEF ROAST

Steps:

• 1. Place onions in bottom of slow cooker. 2. Place roast on top of onions. 3. Pour steak sauce over roast to coat. 4. Sprinkle with dried onion and steak spice. 5. Cover and cook on HIGH for 5 hours or LOW for 8 hours or until internal temperature reaches at least 160 degrees Fahrenheit for medium doneness.

EASY ROAST BEEF

Steps:

• Preheat the oven to 350°F. Lightly spray a roasting pan with olive oil spray. Set aside.
• Rub the beef on all sides with the oil. Sprinkle with the Chili Powder. Using your fingertips, gently press the Chili Powder so it adheres to the beef. Transfer the beef to the roasting pan. Put the onion, carrots, and celery around the beef.
• In a small bowl, stir together the wine and Worcestershire sauce. Pour over the beef.
• Bake for 1 hour 30 minutes, or until a meat thermometer inserted in the thickest part of the beef registers almost the desired doneness. If the beef begins to dry out during cooking, baste with additional wine. Don't use the drippings for basting. Leaving the pan juices in the pan, transfer the beef to a cutting board, retaining the pan juices. Let stand, lightly covered with aluminum foil, for 10 to 15 minutes to continue cooking. Thinly slice the beef. Arrange on a platter.
• Meanwhile, skim the fat from the pan juices or remove the juices with a bulb baster and discard the fat. Stir the salt into the pan juices. Spoon over the sliced beef.
• Cook's Tip on Beef Temperatures
• Use a meat thermometer or an instant-read thermometer to determine the internal temperature. To be safe, cook beef to at least 160°F. For well-done, cook to 170°F.
• Cook's Tip on Separating Fat from Pan Juices
• A gravy separator, which looks like a measuring cup with a spout coming from the bottom, makes it easy to remove the fat from pan juices. Pour all the pan juices into the separator. After the fat rises to the top, simply pour the fat-free juice out of the bottom until the fat layer falls to the level of the spout. Discard what remains in the separator.
• Nutrition Information
• (Per serving)
• Calories: 178
• Total fat: 5.0g
• Saturated: 1.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 3.0g
• Cholesterol: 63mg
• Sodium: 110mg
• Carbohydrates: 2g
• Fiber: 1g
• Sugars: 1g
• Protein: 28g
• Calcium: 12mg
• Potassium: 255mg
• Dietary Exchanges
• 3 lean meat

NEW ORLEANS STYLE SLOPPY ROAST BEEF POBOY (EASY!!)

Steps:

• Have the deli slice the roast beef very thin, but not shaved.
• Use your favorite beef gravy and heat in medium saucepan. Add roast beef slice by slice into the hot gravy. Remove from heat.
• Preheat oven to 350 degrees. Heat french bread for 3-4 minutes. Slice in half, lengthwise.
• Spread mayonnaise on inside of bread. Add lettuce, tomato slices, onions, and pickles.
• Distribute hot roast beef evenly between both loaves of bread. Cut into 4 sandwiches.
• Serve with french fries. :).

EASY BEEF ROAST

Steps:

• Rub the rump roast with the pepper and put in good size roaster.
• Add rest of the ingredients, except flour and water.
• Cover.
• Roast in a 350* oven for approximately 2 hours.
• Use your thermometer for the doneness you prefer.
• I like an inner temperature of 150*.
• Baste every so often to keep meat moist.
• When done take out meat cover with foil and let it rest.
• Mix your flour and water in a jar with a cover and shake quickly. This removes any and all lumps.
• Put your pan on the burner, pour in the flour/water mixture; stir until thickened.
• If you like a thinner gravy just add water. If you like a darker, richer color to your gravy add a"seasoning and browning sauce".
• Now you are ready to thinly slice your meat.

EASY ROAST BEEF SUPREME WITH FRIES

Steps:

• 1. Prepare au jus gravy mix according to package directions. Pour finished gravy into slow cooker, add roast beef. Set to low or warm and allow meat to heat through. (I allow at least two hours with crock pot on low)
• 2. Prepare french fries according to package directions, season to taste.
• 3. Saute drained mushroom pieces and onion in frying pan, set aside.
• 4. Layer beef, mushrooms and onion on hoagie bun sliced lengthwise. Top with two slices swiss cheese per sandwich.
• 5. Ladle au jus gravy into small cups for dipping sandwich and/or fries.
• 6. Plate sandwich with fries and au jus cup. Can also add a pickle spear (I prefer kosher dill spears).