Best 8 Fireman Bobs Sunday Garlic Roast Of Beef Recipes

ROSEMARY-GARLIC ROAST BEEF

Steps:

• Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.

FIREMAN BOB'S FIRED UP POT ROAST MY WAY

Steps:

• 1. Coat a 7-quart slow cooker or Large Dutch Oven with Extra Virgin Olive Oil. Make 1/2 inch slits about 1 inch deep in the roast with a knife, " Hide " the garlic cloves inside these slits.
• 2. Place roast in slow cooker.
• 3. Arrange mushrooms, potatoes, jalapeno pepper, and carrots around beef. Place the fire roasted tomatoes over beef and vegetables. Pour beef broth in.
• 4. Cover, cook on Low heat setting 6 to 8 hours at 195 degrees or until beef is tender.
• 5. Serve beef and vegetables with sauce from slow cooker. Garnish with parsley. Enjoy!

FIREMAN BOB'S RIB EYE BEEF ROAST WITH ROASTED.....

Steps:

• 1. Pre-heat Oven to 195 degrees Create a " paste " with the 3 beef cubes and the oil. Rub this into the beef. Heat Large Iron skillet, place the beef roast fat side down. Once the fat has rendered and turned golden brown, turn to sear all sides.
• 2. Remove the beef from the skillet and place in a Dutch Oven, Return the skillet (with the beef fat) to the heat. Add the leeks to the skillet and cook until golden brown, remove and add to the Dutch Oven.
• 3. Repeat this for the parsnips, turnips, garlic and fennel. Add the shallots to the Dutch Oven. Place the celery on top of the beef. Add beef broth to Dutch Oven. Drizzle the fat from the skillet over the roast and vegetables, and cover the Dutch Oven and place in the Oven.
• 4. Cook for 4 hours at 195 degrees. Let the roast and vegetables rest for 10 minutes. Bring the juices to a boil for 2 minutes. Reduce the juices to thicken and pour over the roast and vegetables. Enjoy !

FIREMAN BOB'S ROAST BEEF WITH A GARLIC CRUST

Steps:

• 1. With a paper towel, wipe the Roast dry and place on wire rack in a deep roasting pan. Heat oil in a skillet, add garlic. Saute 2 minutes, pressing juice from garlic into oil, after, discard garlic. Mix in bread crumbs, parsley, salt, pepper, rosemary, thyme, and red pepper flakes. Combine all together and press mixture onto roast, coating well.
• 2. Roast at 205 degrees F. until meat thermometer registers 140 degrees for rare, ( 18 to 20 minutes per pound ). 160 degrees for medium ( 20 to 22 minutes per pound ). or 170 degrees for well done ( 22 to 24 minutes per pound ).
• 3. Remove Roast from oven. Allow Roast to stand 15 to 20 minutes before carving Garnish with parsley. ENJOY!

GARLIC ROAST BEEF

Steps:

• Preheat the oven to 475 degrees F.
• Place the beef in a roasting pan with a rack. Sprinkle with salt and pepper all over.
• Add the garlic, oil, mustard and honey to a food processor. Pulse until the garlic is finely chopped. Rub the mixture evenly all over the beef. Pour the beef broth in the bottom of the roasting pan.
• Bake until the internal temperature is 130 to 135 degrees F, 30 to 35 minutes.
• Transfer the beef to a carving board and allow to rest for 30 minutes. Heat the roasting pan over medium heat and scrape up any browned bits. Pour any pan drippings onto a rimmed platter. Carve the beef into thick slices and transfer to the platter. Sprinkle with the parsley. Serve warm or at room temperature.

SUNDAY GARLIC ROAST BEEF

Steps:

• Toast the garlic, unpeeled, in a small skillet for 7-8 minutes over medium-high heat until they become spotty brown. Poke slits with a paring knife on all sides of the roast. Peel garlic and cut each clove into 3-4 slivers, then poke a sliver into each slit in the roast.
• Combine mashed garlic, thyme and salt in a small bowl. Rub into all surfaces of the roast. Transfer roast to a plate and refrigerate, uncovered, at least 4 hours.
• Combine Garlic Paste ingredients in small saucepan. Place over medium-high heat until it begins to bubble, then reduce to low and cook until garlic softens, about 30 minutes. Remove from heat and allow to cool completely. Strain oil into a small bowl. Remove thyme and bay and discard. Mash garlic cloves along with 1 tbsp of garlic oil, using a fork. Cover and refrigerate until roast is done resting.
• Preheat oven to 450°F Place an empty, dark-colored, non-stick roasting pan in the oven to heat as well.
• Remove roast from refrigerator and remove the rub with paper towels. Rub 2 tbsp garlic oil over surface of roast, then sprinkle with pepper. Place roast in roasting pan, fat side down. Roast 10-15 minutes, turning to brown all sides.
• Lower oven to 300°F Turn roast fat-side up, and smear garlic paste over the top. Roast 50-70 minutes, until internal temperature is 120°F.
• Remove roast to a carving board, tent with foil, and let rest 20 minutes.
• Meanwhile, place roasting pan over a burner set to medium heat. Add chicken broth and beef broth. Simmer down until reduced to 2 cups. Drain any accumulated juices from carving board into jus. Pour through a sieve before serving.
• Carve roast and serve with jus.

FIREMAN BOB'S " STUFFED TO GILLS " RIB EYE ROAST

Steps:

• 1. For stuffing: Place bacon into a large Dutch Oven, cook over medium heat, stirring often, until bacon is browned but not crisp, about 8 minutes. Set aside to drain. Return pan to medium heat. Add celery, shallots, and garlic; cover and cook, stirring occasionally, until vegetables are soft, about 8 minutes. Stir in spinach and sour cream and simmer, stirring occasionally. Scrape mixture into a medium bowl. Stir breadcrumbs, scallions, sage, rosemary, fennel, parsley, red pepper flakes, nutmeg, and Parmesan cheese into stuffing mixture. Season to taste with salt and pepper. Stir in eggs. Place in refrigerator to cool.
• 2. For roast: Let meat stand at room temperature for 2 hours. Allow roast to " roll " out on the cutting board to prep for the stuffing. Season the roast generously with salt and pepper, rub with oil, and sprinkle with rosemary. Spread the stuffing mixture out on the meat creating an even thickness all over the meat. NOTE: If you end up with extra stuffing, just place in a pan and bake. Carefully roll the roast with stuffing mixture into a big roll, tie off the rolled raost with butcher twine with several " ties ". Place the " Roast " in a large Dutch Oven and cover with lid and place in your oven.
• 3. Roast beef for 20 minutes. Reduce heat to 250°F and continue roasting for 3 hours. center of roast at the 2 1/2 hour mark using a thermometer insert into the thickest part of roast, it will register 110°F to –115°F for rare and 120°F –125°F for medium-rare. Place the roast on a cutting board, place foil loosely on roast. Let rest for at least 10 minutes. Remove the twine. Serve with Crusty bread and a side of Garlic Mashed Potatoes.
• 4. ENJOY !!!!!

FIREMAN BOB'S SUNDAY GARLIC ROAST OF BEEF

Steps:

• 1. Rinse the roast off with water... Cut 1 inch slits in the roast and place 1 to 2 cloves of the garlic in the hole. Place these cloves all throughout the roast so there is cloves every where in the roast. Place roast in large Oven Roasting Pan.
• 2. Take all the other spices and place on roast. Take the Potatos and Carrots and Onions and set in raosting pan.
• 3. Place the Pan in the oven and cook at 195 degrees for 6 hours. Sit back and enjoy the most wonderful Sunday meal ever.